Philly Cheesesteak Stuffed Peppers
Get your Philly cheesesteak fix without the starchy bread that can cause tooth decay. Here’s another win for your mouth: The calcium-rich cheese helps build strong teeth and the peppers are packed with vitamin C that can protect your gums.1
2 large bell peppers, halved lengthwise and seeds removed
1 tablespoon extra-virgin olive oil
1 large onion, halved and sliced 8 ounces mushrooms, thinly sliced
12 ounces top round steak, thinly sliced
1 tablespoon Italian seasoning
½ teaspoon ground pepper
¼ teaspoon salt
1 tablespoon Worcestershire sauce
4 slices provolone cheese
Preheat oven to 375° F. Place pepper halves on a baking sheet. Bake 30 minutes or until peppers are tender but still holding their shape. Meanwhile, heat oil in a large skillet over medium heat. Add onion and cook for 4 to 5 minutes, stirring frequently. When onions start to brown, add mushrooms and cook about 5 minutes until mushrooms are soft and juices release. Add steak, Italian seasoning, pepper and salt. Cook the steak to your liking, about 3 to 5 minutes, continuing to stir frequently. Remove from heat and stir in Worcestershire sauce.
Turn your oven to broil. Divide the filling between the pepper halves and top each with a slice of cheese. Broil for 2 to 3 minutes until the cheese is melted and lightly browned.