Philly cheesesteak stuffed peppers

Get your Philly cheesesteak fix without the starchy bread that can cause tooth decay. Here’s another win for your mouth: The calcium-rich cheese helps build strong teeth and the peppers are packed with vitamin C that can protect your gums.


2 large bell peppers, halved lengthwise, seeds removed

1 tablespoon extra-virgin olive oil

1 large onion, halved and sliced

8 ounces mushrooms, thinly sliced

12 ounces top round steak, thinly sliced

1 tablespoon Italian seasoning

½ teaspoon ground pepper

¼ teaspoon salt

1 tablespoon Worcestershire sauce

4 slices provolone cheese


Preheat oven to 375 degrees F. Place pepper halves on a baking sheet. Bake 30 minutes or until peppers are tender but still holding their shape. Meanwhile, heat oil in a large skillet over medium heat. Add onion and cook for 4 to 5 minutes, stirring frequently. When onions start to brown, add mushrooms and cook about 5 minutes until mushrooms are soft and juices release. Add steak, Italian seasoning, pepper and salt. Cook the steak to your liking, about 3 to 5 minutes, continuing to stir frequently. Remove from heat and stir in Worcestershire sauce.

Turn your oven to broil. Divide the filling between the pepper halves and top each with a slice of cheese. Broil for 2 to 3 minutes until the cheese is melted and lightly browned.

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