Philly Cheesesteak Stuffed Peppers

 We tried this new recipe tonight! Wyatt loved it too! I found it off of a great website called sandyskitchenadventures.com. There are tons of recipes on this site that follow along with the program.

Maybe I'll find something that Xander will eat one day....

I had ran out of cheese slices... I was one short. So I topped my last one with reduced fat American cheese and I have to say, that was pretty good too!

Philly Cheesesteak Stuffed Peppers

Ingredients:

4 medium green bell peppers

1/3 cup diced yellow onion

2 tsp minced garlic

1/4 cup low sodium beef broth

6 oz sliced baby bella mushrooms

1 lb thinly shaved, deli roast beef or thinly sliced steak

4 tbsp low-fat cream cheese

4 oz reduced fat provolone cheese, sliced

Directions:

Preheat oven to 400 degrees.

Slice peppers in half lengthwise, remove ribs and seeds, and set aside.

In a large skillet, saute, the onions and garlic in broth over medium-high heat for about 5 min, or until onions are translucent. Add the mushrooms, and continue to cook until mushrooms are tender.

Mix in the roast beef and heat through, about 3 to 5 min. Remove skillet from heat, and stir in cream cheese.

Fill each pepper with an eighth of the roast beef mixture, then top each half with a 1/2 ounce of cheese. Bake for 15 to 20 min until peppers are tender and cheese on top is melted and bubbly.

Makes 4 Servings (2 Bell Pepper Halves per serving)

For my friends who are on plan with me, it counts as 1 Lean, 3 Greens, and 3 Condiments per serving