Try this Philly Cheese Steak Stuffed Peppers recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 400. Slice peppers in half lengthwise, remove ribs and seeds.
Slice onions and mushrooms. Saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper. Saute until onions and mushroom are nice and caramelized. About 25-30 minutes.
Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutes
Line the inside of each pepper with a slice of provolone cheese.
Fill each pepper with meat mixture until they are nearly overflowing.
Top each pepper with another slice of provolone cheese.
Bake for 15-20 minutes until the cheese on top is golden brown.
Serve and Enjoy!!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (185g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 413 | ||
Calories from Fat: 290 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.2g | 43 % | |
Saturated Fat 17.4g | 87 % | |
Monounsaturated Fat 11.1g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 91.3mg | 28 % | |
Sodium 545.1mg | 19 % | |
Potassium 371.7mg | 10 % | |
Total Carbohydrate 5.2g | 2 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 4.1g | ||
Protein 25.7g | 37 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 413
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