I am a big fan of cheesesteak sandwiches so I was excited to try this recipe from Optavia! It did not disappoint! It was absolutely delicious! Sauteed onions, minced garlic, beef and mushrooms stuffed perfectly in a pepper. Then topped with provolone cheese. It has all the flavors of the iconic sandwich, but without all the carbs!
Lots of meaty flavor, easy to make, and a huge family favorite! Plus it is a great way to sneak those extra veggies in with the kiddos!
Because this recipe uses a few common ingredients, meal prepping is a cinch! Take four peppers of any color and slice those suckers in half lengthwise. Then remove all the seeds and ribs. Set aside until ready to stuff with the creamy meat mixture.
Low sodium beef broth is used instead of oil or butter to saute the onions and garlic. This is a wonderful way to give those onions and garlic extra flavor without added fat. The broth is mostly absorbed and evaporated within the 5 min cooking time. Notice I did not mention mushrooms. This is because we are not fans of mushrooms in my household so I omitted them. If you skip the mushrooms, you will need to add one more Green per serving. After the onions are translucent, add the beef and cook until heated thoroughly. Remove skillet from the heat and add cream cheese. The cream cheese adds additional flavor and makes it slightly creamy. Yes!!!
Stuff the pepper halves with the creamy beef mixture.
Then top each pepper half with 1/2 an ounce of provolone cheese. Bake for 15 to 20 min until the cheese gets melty and gooey! Pure heaven!
I hope you enjoy these stuffed peppers as much as me!
Philly Cheesesteak Stuffed Peppers
Ingredients:
4 medium green bell peppers
1/3 cup diced yellow onion
2 tsp minced garlic
1/4 cup low sodium beef broth
6 oz sliced baby bella mushrooms
1 lb thinly shaved, deli roast beef or thinly sliced steak
4 tbsp low-fat cream cheese
4 oz reduced fat provolone cheese, sliced
Directions:
Preheat oven to 400 degrees.
Slice peppers in half lengthwise, remove ribs and seeds, and set aside.
In a large skillet, saute, the onions and garlic in broth over medium-high heat for about 5 min, or until onions are translucent. Add the mushrooms, and continue to cook until mushrooms are tender.
Mix in the roast beef and heat through, about 3 to 5 min. Remove skillet from heat, and stir in cream cheese.
Fill each pepper with an eighth of the roast beef mixture, then top each half with a 1/2 ounce of cheese. Bake for 15 to 20 min until peppers are tender and cheese on top is melted and bubbly.
4 Servings (2 Bell Pepper Halves) with
1 Lean, 3 Greens, and 3 Condiments per serving
