Philly Cheesesteak Stuffed Peppers Optavia Lean And Green Recipes

GARLICKY PHILLY CHEESESTEAK STUFFED PEPPERS

Steps:

• Preheat broiler to high and place the rack approximately 6" below the broiler.
• Place prepared peppers, cut side down on a microwave safe plate and microwave on high for 2 minutes. Flip pepper halves over, season with a pinch of Dash of Desperation and cook for an additional 1 minute. Peppers should be tender, but still hold their shape. Flip the peppers over on the plate (to allow the steam to finish cooking them) and set aside. **NOTE** When you go to stuff the peppers in the next step, if they are not soft enough for you, you can cook for an additional 45 seconds to 1 min in the microwave.
• Spray large nonstick skillet with nonstick spray and heat over high heat.
• Add the thinly sliced mushrooms to the pan and sauté for 4 minutes until slightly browned. Place mushrooms in a bowl and set aside to keep warm.
• Place the pan back on the stove over high heat. When super hot, add the beef in a single layer, sprinkle with the Garlic and Spring Onion Seasoning and sauté for 1 minute, until steak is brown (or longer if you like your steak more done).
• Add the mushrooms back to the pan and stir to incorporate.
• Divide the beef and mushroom mixture up equally and stuff into the pepper halves.
• Sprinkle each pepper with an equal portion of cheese.
• Place under the broiler for approximately 1 minute until cheese melts and is bubbly.
• Serve immediately.

PHILLY CHEESESTEAK STUFFED PEPPERS - OPTAVIA LEAN AND GREEN

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

PHILLY CHEESE STEAK STUFFED GREEN PEPPERS

Steps:

• 1. Saute onions and garlic in the olive oil until the onions are translucent. Add the steak and a little salt and pepper and cook until nearly done. When there is a little pink left in the meat, add the mushrooms and cook for about 5 more minutes.
• 2. Meanwhile, remove the tops, ribs, and seeds from the green peppers, and blanch the green peppers in a pot of boiling water for about 5 minutes. Remove with tongs and place upside down on a drying rack with a towel underneath.
• 3. Spray the inside of a 8 X 8 baking pan or a large bread pan with nonstick cooking spray. Place the peppers in the pan (openings facing up). Tear 4 of the pieces of cheese into strip and place inside each pepper. Then fill them with the steak and onion mixture and place another slice of cheese on top.
• 4. Cover the pan with tented aluminum foil and bake at 350F for 30 minutes. Then remove foil and bake about another 10 minutes, until cheese is slightly browned and bubbly. Enjoy!

PHILLY CHEESE STEAK-STUFFED BELL PEPPERS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place bell peppers cut-side up on a baking sheet.
• Heat a 12-inch skillet over medium heat. Cook and stir steak until lightly browned, about 10 minutes. Remove from skillet.
• Add onion, mushrooms, olive oil, garlic, and steak seasoning to the skillet. Cook and stir until onions and mushrooms are nice and tender, about 5 minutes. Return the steak to the skillet and cook for 3 to 5 minutes more.
• Spoon steak mixture into the bell pepper halves until full. Top with provolone cheese.
• Bake in the preheated oven until cheese on top is golden brown, about 15 minutes. Let cool.