Philly Cheese Steak Stuffed Peppers
Servings: 6
Calories: 160kcal
Ingredients
- 3 Green Bell Peppers Halved
- 2 tsp Olive Oil Extra Virgin
- 8 oz Cremini Mushrooms (Baby Bella) Sliced
- 1 Red Bell Pepper Diced
- 1 Onion Diced
- 1 tbsp Garlic Minced
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 8 oz Flank Steak Fat Trimmed, Thinly Sliced
- 2 tbsp Worcestershire Sauce
- 90 grams Black Diamond High Protein Cheese Shredded (15g portions)
Instructions
- Preheat the oven to 400°F. Spray an 11x7-inch baking dish with nonstick cooking spray, set aside.
- In a large stockpot, over high heat, bring 4 cups of water to a boil.
- Slice the green peppers in half lengthwise and remove ribs and seeds. Place the pepper halves, two at a time, in boiling water for 2 to 4 minutes. Repeat with the remaining peppers. (The pepper “skin” will lose a little brightness after cooking in boiling water.)
- Use tongs to carefully remove the peppers from water and place open side down on paper towels to drain excess water.
- Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, red bell pepper, onion, garlic, salt, and black pepper. Sauté for 2 to 3 minutes until the onion and peppers have softened.
- Add the thinly sliced flank steak to the skillet. Stir in the Worcestershire sauce and cook for 2 to 4 minutes. Flank steak should still be slightly pink in the middle or at an internal temperature of 120º F for medium-rare , 130º F for medium.
- Place the green bell pepper halves open side up in baking dish. Line the inside of each pepper with 7.5g of shredded cheese. Using a slotted spoon, transfer ½ cup of the flank steak mixture to each bell pepper half. Top each pepper with the remaining 7.5g of shredded cheese.
- Bake the peppers for 10 minutes in preheated oven until cheese is melted.
Nutrition
Serving: 1Half Pepper | Calories: 160kcal | Carbohydrates: 9.7g | Protein: 19.8g | Fat: 13.5g | Fiber: 3g
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