PHILLY CHEESESTEAK STUFFED PEPPERS RECIPES
PHILLY CHEESESTEAK STUFFED PEPPERS RECIPE - EATINGWELL
Mounding a classic Philly cheesesteak mixture in a colorful bell pepper and melting cheese on top is an easy way to skip the bread and cut the carbs.
Provided by Carolyn Casner
Categories Healthy Stuffed Pepper Recipes
Total Time 40 minutes
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F.
- Place pepper halves on a rimmed baking sheet. Bake until tender but still holding their shape, about 30 minutes.
- Meanwhile, heat oil in a large skillet over medium heat. Add onion and cook, stirring, until starting to brown, 4 to 5 minutes. Add mushrooms and cook, stirring, until they're softened and release their juices, about 5 minutes more. Add steak, Italian seasoning, pepper and salt; cook, stirring, until the steak is just cooked through, 3 to 5 minutes more. Remove from heat and stir in Worcestershire.
- Preheat broiler to high. Divide the filling between the pepper halves and top each with a slice of cheese. Broil 5 inches from the heat until the cheese is melted and lightly browned, 2 to 3 minutes.
Nutrition Facts : Calories 307.5 calories, CarbohydrateContent 11.9 g, CholesterolContent 74.4 mg, FatContent 16.9 g, FiberContent 2.9 g, ProteinContent 29 g, SaturatedFatContent 7.5 g, SodiumContent 464.7 mg, SugarContent 5.8 g
PHILLY CHEESESTEAK STUFFED PEPPERS - OPTAVIA LEAN AND GR…
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Total Time 30 minutes
Prep Time 30 minutes
Yield 4
Number Of Ingredients 8
Steps:
- "Preheat oven to 400 F. Slice peppers lengthwise, remove seeds and set aside. In large skillet, sautee onion and garlic in broth over high heat for 5 min. Add mushrooms and cook until mushrooms are tender. Mix in roast beef and heat through, about 3-5 min. Remove from heat and stir in cream cheese. Line the inside of each bell pepper with a quarter of slice of cheese. Fill each pepper with 1/8th of roast beef mixiture, then top with 1/4 slice of cheese. Bake for 15-20 min. 1 Serving = 2 bell pepper halves "
Nutrition Facts : Calories 315 calories, FatContent 21.7308547663946 g, CarbohydrateContent 5.37201456614108 g, CholesterolContent 82.40274105 mg, FiberContent 0.917030940581922 g, ProteinContent 23.8215374620407 g, SaturatedFatContent 9.14490950576374 g, ServingSize 1 1 Serving (229g), SodiumContent 183.980684062784 mg, SugarContent 4.45498362555915 g, TransFatContent 2.74589414381098 g
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It's hard to think of Philadelphia without thinking of the cheesesteak, a sandwich containing chopped steak, melted cheese and sometimes peppers and onions. The big cheese steak debate, ongoing between rival restaurants Pat's and Geno's, is whether the steak should be topped with Provolone or American cheese, or canned cheese whiz. Bobby Flay's loaded cheese steak recipe is topped with a melted Provolone sauce, onions, peppers and mushrooms.
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- Heat the oil in medium saute pan over high heat. Add the peppers and cook until soft. Season with salt and pepper.
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PHILLY CHEESE STEAK RECIPE | BOBBY FLAY - FOOD NETWORK
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Reviews 3.8
Total Time 2 hours 15 minutes
Category main-dish
- Heat the oil in medium saute pan over high heat. Add the peppers and cook until soft. Season with salt and pepper.
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Total Time 22 minutes
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