Philly Cheesesteak Stuffed Peppers Recipe

Ingredients

• 3 large green bell peppers, halved lengthwise and seeded
• 1 (14 ounce) package thinly sliced frozen Philly beef steak
• 1 tablespoon olive oil
• 1 large sweet onion, diced
• 1 (6 ounce) package sliced baby bella mushrooms, diced
• 1 tablespoon minced garlic
• 1 teaspoon Montreal steak seasoning, or more to taste
• 6 slices provolone cheese

Instructions

1. Preheat your oven to 400°F (200°C). Arrange the bell pepper halves, cut-side up, on a baking sheet and set them aside.
2. Heat a large skillet over medium heat. Cook the steak, stirring occasionally, until lightly browned, approximately 10 minutes. Remove the steak from the skillet and set aside.
3. Add oil to the skillet and heat until shimmering. Add the sliced onion, mushrooms, minced garlic, and steak seasoning. Cook until the vegetables are tender, about 5 minutes. Return the cooked steak to the skillet and cook until heated through, an additional 3 to 5 minutes.
4. Evenly distribute the steak mixture among the prepared bell pepper halves. Generously top each pepper half with shredded cheese.
5. Bake in the preheated oven until the cheese is melted and golden brown, about 15 minutes.

Nutrition

• Calories: 239 kcal
• Fat Content: 16 g
• Fiber Content: 3 g
• Sugar Content: 5 g
• Sodium Content: 735 mg
• Protein Content: 15 g
• Cholesterol Content: 48 mg
• Carbohydrate Content: 11 g
• Saturated Fat Content: 7 g
• Unsaturated Fat Content: 0 g