1. Preheat oven to 425 degrees.
2. Slice peppers in half lengthwise, remove ribs and seeds. Place peppers cut side down on an oiled baking sheet and roast for 10 minutes, until they are slightly softened. Flip cut side up and set aside. Turn oven down to 400 degrees.
3. In a pot with tall sides, saute the onions and garlic in broth over medium-high heat for about 5 minutes, 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 minutes. Add more broth if necessary. Remove pot from heat, and stir in cream cheese.
5. Line the inside of each bell pepper with a quarter slice of cheese. Next, fill each pepper with an eighth of the roast beef mixture, then top with another quarter slice of cheese. Bake at 400 degrees for 15-20 minutes untill peppers are tender and cheese on top is melted and bubbly.
Make with confetti orzo recipe.
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Serving Size: 1 Serving (320g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 73 | ||
Calories from Fat: 22 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.5g | 3 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 7.6mg | 2 % | |
Sodium 121.8mg | 4 % | |
Potassium 486.2mg | 13 % | |
Total Carbohydrate 10.9g | 3 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 8g | ||
Protein 3.7g | 5 % | |
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: 73
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