Philly Cheesesteak Stuffed Peppers
8
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(s)
5 item(s), medium
Uncooked lean beef top sirloin steak
12 oz
Low sodium soy sauce
2 Tbsp
Uncooked onion(s)
2 cup(s), chopped
Cremini mushroom(s)
1 pound(s)
Garlic
3 medium clove(s)
Kosher salt
0.5 tsp
Black pepper
0.5 tsp
Reduced fat provolone cheese
4 oz
Instructions
1
Preheat oven to 400°F. Cut 1 green bell pepper into thin strips. Cut remaining 4 bell peppers in half lengthwise; scoop out seeds and membranes with a spoon. Arrange halved peppers, cut side up, in a 13 x 9–inch baking pan or casserole dish. Cover with foil and bake at 400°F for 20 minutes.
2
Meanwhile, coat a large nonstick skillet with nonstick spray. Heat pan over medium-high heat. Add steak to pan; cook, turning occasionally, until well browned, 4 to 5 minutes. Drizzle with soy sauce; cook, tossing frequently, until steak is glazed and liquid has evaporated, 1 to 2 minutes. Remove steak mixture from pan.
3
Off heat, recoat pan with nonstick spray (no need to wipe out pan). Reheat pan over medium-high heat. Add bell pepper strips, onion, mushrooms, and garlic to pan; sauté until tender, 7 to 8 minutes. Stir in salt and pepper, then return steak to pan.
4
After 20 minutes, remove bell pepper halves from oven. Uncover pan; discard any liquid from peppers. Divide steak mixture evenly among pepper halves. Top evenly with cheese. Bake at 400°F until cheese melts and starts to brown, 10 to 12 minutes.
5
Serving size: 2 stuffed pepper halves
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