Philly Cheese Steak Stuffed Peppers
Ingredients:
- 4 slices of provolone cheese (I would use 8 if I had the Sargento thin sliced which are only like 40 calories each)
- 1 medium onion
- 2 large bell peppers
- 6-8 oz of mushrooms
- 8 oz of roast beef (However, I used carne asada beef strips from Fresh and Easy--my favorite store)
- 1 Tbsp of olive oil
Directions:
Preheat the oven to 400 degrees. Wash the bell peppers and cut them in half length wise. Slice the onions and mushrooms and steak Pour the olive oil in a pan and saute the onions and mushrooms. I added the steak when they were done to warm it up a little (it was already fully cooked). Put half a slice of provolone cheese in the bottom of each of the cut peppers (you can use a whole slice if you use the Sargento thin sliced). Spoon the mixture on top of the provolone. Cover the mixture with another half slice of provolone cheese. Bake in the oven for 10-15 minutes.
I paired this with some baked fries that I put in the oven while I prepared the peppers. Yummy!!
I made the boys some homemade "chicken" noodle soup from the leftover turkey that I had yesterday. I cute it into cubes, put it in a pot, added chicken broth (one can) and some water, simmered, and when I put my peppers in the oven, I added the spaghetti noodles, and it was done when my peppers were done. However, my aspie kid wouldn't eat it because it "looked different" than Campbell's. My youngest did eat it.