Philly Cheesesteak Stuffed Peppers
Serves 4
Ingredients
Cooking spray, as needed
2 medium green bell peppers
1 medium yellow bell pepper
1 medium orange bell pepper
1 medium red bell pepper
12oz lean top sirloin steak, thinly sliced
2 TB low-sodium soy sauce
2 cups onion, vertically sliced
1 pound cremini/baby belle mushrooms, thinly sliced
3 medium garlic cloves, minced
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
4oz sliced reduced-fat provolone cheese
Directions
Preheat oven to 400°F. Cut 1 green bell pepper into thin strips. Cut remaining 4 bell peppers in half lengthwise; scoop out seeds and membranes with a spoon. Arrange halved peppers, cut side up, in a 13 x 9–inch baking pan or casserole dish. Cover with foil and bake at 400°F for 20 minutes.
Meanwhile, coat a large nonstick skillet with nonstick spray. Heat pan over medium-high heat. Add steak to pan; cook, turning occasionally, until well browned, 4 to 5 minutes. Drizzle with soy sauce; cook, tossing frequently, until steak is glazed and liquid has evaporated, 1 to 2 minutes. Remove steak mixture from pan.
Off heat, recoat pan with nonstick spray (no need to wipe out pan). Reheat pan over medium-high heat. Add bell pepper strips, onion, mushrooms, and garlic to pan; sauté until tender, 7 to 8 minutes. Stir in salt and pepper, then return steak to pan.
After 20 minutes, remove bell pepper halves from oven. Uncover pan; discard any liquid from peppers. Divide steak mixture evenly among pepper halves. Top evenly with cheese. Bake at 400°F until cheese melts and starts to brown, 10 to 12 minutes.
Serving size is two stuffed pepper halves, 5 WW points.
Recipe courtesy of WeightWatchers.com
Serves 4
Ingredients
Cooking spray, as needed
2 medium green bell peppers
1 medium yellow bell pepper
1 medium orange bell pepper
1 medium red bell pepper
12oz lean top sirloin steak, thinly sliced
2 TB low-sodium soy sauce
2 cups onion, vertically sliced
1 pound cremini/baby belle mushrooms, thinly sliced
3 medium garlic cloves, minced
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
4oz sliced reduced-fat provolone cheese
Directions
Preheat oven to 400°F. Cut 1 green bell pepper into thin strips. Cut remaining 4 bell peppers in half lengthwise; scoop out seeds and membranes with a spoon. Arrange halved peppers, cut side up, in a 13 x 9–inch baking pan or casserole dish. Cover with foil and bake at 400°F for 20 minutes.
Meanwhile, coat a large nonstick skillet with nonstick spray. Heat pan over medium-high heat. Add steak to pan; cook, turning occasionally, until well browned, 4 to 5 minutes. Drizzle with soy sauce; cook, tossing frequently, until steak is glazed and liquid has evaporated, 1 to 2 minutes. Remove steak mixture from pan.
Off heat, recoat pan with nonstick spray (no need to wipe out pan). Reheat pan over medium-high heat. Add bell pepper strips, onion, mushrooms, and garlic to pan; sauté until tender, 7 to 8 minutes. Stir in salt and pepper, then return steak to pan.
After 20 minutes, remove bell pepper halves from oven. Uncover pan; discard any liquid from peppers. Divide steak mixture evenly among pepper halves. Top evenly with cheese. Bake at 400°F until cheese melts and starts to brown, 10 to 12 minutes.
Serving size is two stuffed pepper halves, 5 WW points.
Recipe courtesy of WeightWatchers.com
