Philly Cheesesteak Stuffed Peppers
- 4 Green Peppers
- 1 tablespoon Olive oil
- 1 cup Yellow onion diced
- 1 pound Steak thinly sliced
- 8 slices Provolone cheese
- Salt and Pepper to taste
Preheat oven to 400°F
Slice bell peppers in half from top to bottom and remove seeds and white ribs. Place peppers cut side up in a casserole dish with about 1/4 inch of water on the bottom. Cover the dish with foil and place in the heating oven.
In a skillet add 1 tablespoon of olive oil and once heated add diced onions cooking until translucent, approximately 5 minutes.
Add steak to the skillet and continue to cook until steak is cooked through, approximately 5 minutes. Salt and pepper to taste
Remove the peppers from the oven. Sprinkle a little salt in each pepper and stuff each with the steak and onion mixture.
Place one slice of provolone cheese over each pepper and place back in the oven , uncovered, for 20 minutes or until the peppers have softened.
Serving: 1stuffed pepper | Calories: 251kcal | Carbohydrates: 5g | Protein: 19g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 53mg | Sodium: 277mg | Potassium: 323mg | Fiber: 1g | Sugar: 2g | Vitamin A: 475IU | Vitamin C: 49.3mg | Calcium: 226mg | Iron: 1.4mg