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Philly Cheesesteak Stuffed Peppers
Ingredients:
4 cups (21.04 oz) green bell peppers
5 tbsp diced yellow onion
2 tsp minced garlic
1/4 cup low sodium beef broth
2 cups (6.08 oz) sliced baby bella mushrooms
20.55 oz thinly sliced ribeye steak~ Yields 15 oz cooked
4 tbsp low-fat cream cheese
4 oz reduced fat provolone cheese, sliced
Directions:
1. Preheat oven to 400 degrees.
2. Slice peppers in half lengthwise, remove ribs and seeds, and set aside.
3. 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.
4. Mix in the roast beef and heat through, about 3 to 5 min. Remove skillet from heat, and stir in cream cheese.
6. Fill each pepper with an eighth of the roast beef mixture, then top each half with a 1/2 ounce of cheese.
7. Bake for 15 to 20 min until peppers are tender and cheese on top is melted and bubbly.
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