Cheesesteak Stuffed Peppers

Cheesesteak Stuffed Peppers

Philly cheesesteak sandwiches are a popular american favorite, but they're not the healthiest option for those of us who are watching our carbs and fat intake. Luckily, we've stuffed all the goodness of a Philly cheesesteak into fresh peppers to come up with this diabetic-friendly recipe for Cheesesteak Stuffed Peppers. 

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4

  • 1 tablespoon canola oil
  • 1 tablespoon margarine
  • 4 slices mozzarella cheese, cut in half
  • 1 1/2 cup sliced mushrooms
  • 2 teaspoons minced garlic
  • 1/4 teaspoon salt
  • 1 cup thinly sliced onion
  • 1/4 teaspoon black pepper
  • 4 slices low-salt deli roast beef, cut into 1/2-inch strips
  • 2 large green bell peppers, sliced in half, seeds removed, blanched (see Note)

  1. Preheat oven to 400 degrees F.
  2. In a large skillet over medium heat, heat oil and margarine and saute onions, mushrooms, garlic, salt and black pepper for 10-12 minutes, or until tender. Remove from heat and stir in roast beef.
  3. Place a piece of cheese inside each green pepper and fill evenly with meat mixture. Cover with foil and bake 20 minutes.
  4. Remove foil, then top with remaining cheese and return to oven for 5 minutes, or until pepper is tender and cheese is melted.


To blanch the peppers, place in a pot of boiling water for 1 minute, drain, set aside. 

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