
Philly Cheesesteak Stuffed Peppers
5
Points®
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
4
Difficulty
Easy
Instead of a carb- and calorie-dense sandwich, we turned the Philly cheesesteak into meat, onion, and mushroom-stuffed bell peppers under a blanket of provolone cheese. The steak sears until browned and then is glazed with soy sauce for a rich umami boost; for a gluten-free version, use tamari. Be sure to slice the steak thinly so each bite will be tender. We love the mix of colorful peppers here, but you can use whatever color combo you like; or go for a monochrome look with just one color.
Ingredients
Cooking spray
4 spray(s)
Bell pepper
5 item(s), medium, (2 green, 1 red, 1 yellow, and 1 orange)
Uncooked lean beef top sirloin steak
12 oz, thinly sliced
Low sodium soy sauce
2 Tbsp
Onion
2 cup(s), chopped, vertically sliced
Cremini mushroom
1 pound(s), sliced
Garlic
3 clove(s), minced
Kosher salt
½ tsp
Black pepper
½ tsp
Reduced fat provolone cheese
4 oz, sliced