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Philly Cheesesteak Stuffed Green Peppers

Inspired by Pinterest

I’ve seen a few different variations of this meal pop up on Pinterest. I loved the idea and decided to make it my own.

Prep: 10 minutes | Cook: 25  Minutes | Bake: 400° | Makes: 2 servings

2 large green peppers
1 can mushrooms
2 cloves garlic, minced
1/2 onion, chopped
2 Tbs butter
3-4 slices of sandwich cheese (Provolone, Swiss, Havarti)
1 medium to large steak
Salt & Pepper

Steak
Salt and pepper both sides of the steak. Grill for three minutes on each side. You just want to sear the steak because it will cook when stuffed in the pepper. Thinly slice the steak.

Peppers
Preheat oven to 400 degrees. Cut the tops of both peppers and pull the “guts” out. If the pepper is a little wobbly, slice a thin layer off the bottom to level it. Don’t cut a hole in the pepper though. Add a layer of cheese to the bottom. (I forgot to do this.)

In a skillet, melt butter and saute onions, garlic and mushrooms until the onions start to turn clear. Remove from heat and stir in steak. Fill peppers with the mixture. (Stuff them, and pile it on top.) Place the filled peppers on a baking sheet. (You may want to line the sheet foil or parchment paper.) Bake for 20-25 minutes. Add a slice of cheese, covering the top, to each. (I used Havarti, and it was amazing!) Bake three to five minutes to melt the cheese.  Enjoy!

At first I thought this wouldn’t be a very filling meal. It didn’t look like much sitting on my plate. I have to say I was pleasantly surprised. I was full, and it was really good. I don’t see why you couldn’t prep these ahead of time and freeze. A+ on this!

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2 thoughts on “Philly Cheesesteak Stuffed Green Peppers”

    1. I have included these on meal plans because they do fall under clean eating. I make the filling ahead of time and slice my peppers so all I have to do is stuff and bake. You can always substitute coconut oil for butter and use low-fat cheese.

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