Philly Cheesesteak Stuffed Red Peppers
Author: Krista
Serves: 10 servings
- 5 Red Peppers
- 12 oz Steak, cut into strips (smaller steaks that equal about 12 oz)
- 6-8 Portabello Mushrooms
- 1 tbsp Butter, olive oil or other oil
- 10 slices of Mozzarella Cheese
- Slice the mushrooms.
- In a large skillet on the stove, melt the butter or warm the oil. Depending on what kind of oil you use, you may need to melt it.
- Sauté the steak strips in the oil or butter. When the steak is no longer pink, toss in the mushrooms.
- Sauté the steak and mushrooms until they are tender.
- Preheat the oven to 400F.
- Cut the bell peppers in half, lengthwise. Clean out the seeds.
- Put a layer of foil on a baking sheet. Lay the pepper halves on the foil.
- Fill each pepper with the steak and mushrooms.
- Bake for 20 minutes.
- Place a slice of mozzarella cheese on the top of each pepper and bake for 5-7 more minutes.
- When the cheese is melted, remove the peppers from the oven and let cool for 5 minutes.
- Serve.
Serving size: 155 g Calories: 185 Fat: 8.1 g Saturated fat: 4.3 g Carbohydrates: 6.5 g Sugar: 2.4 g Sodium: 192 mg Protein: 22.4 Cholesterol: 49mg
Recipe by While He Was Napping at https://www.whilehewasnapping.com/2015/09/philly-cheesesteak-stuffed-red-peppers/
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