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Photo of Philly cheesesteak stuffed peppers by WW

Philly cheesesteak stuffed peppers

5
Points® value
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
4
Difficulty
Easy
Instead of a carb- and calorie-dense sandwich, we turned the Philly cheesesteak into meat, onion, and mushroom-stuffed bell peppers under a blanket of provolone cheese. The steak sears until browned and then is glazed with soy sauce for a rich umami boost; for a gluten-free version, use tamari. Be sure to slice the steak thinly so each bite will be tender. We love the mix of colourful peppers here, but you can use whatever colour combo you like; or go for a monochrome look with just one colour.

Ingredients

Cooking spray

4 spray(s)

Bell pepper

5 item(s), medium, (2 green, 1 red, 1 yellow, and 1 orange)

Uncooked lean beef top sirloin steak

12 oz, thinly sliced

Low sodium soy sauce

2 tbsp(s)

Onion

2 cup(s), vertically sliced

Cremini mushrooms

1 pound(s), sliced

Garlic

3 clove(s), large, minced

Kosher salt

½ tsp(s)

Black pepper

½ tsp(s)

Reduced fat provolone cheese

4 oz, sliced

Instructions

  1. Preheat oven to 400°F. Cut 1 green bell pepper into thin strips. Cut remaining 4 bell peppers in half lengthwise; scoop out seeds and membranes with a spoon. Arrange halved peppers, cut side up, in a 13 x 9–inch baking pan or casserole dish. Cover with foil and bake at 400°F for 20 minutes.
  2. Meanwhile, coat a large nonstick skillet with nonstick spray. Heat pan over medium-high heat. Add steak to pan; cook, turning occasionally, until well browned, 4 to 5 minutes. Drizzle with soy sauce; cook, tossing frequently, until steak is glazed and liquid has evaporated, 1 to 2 minutes. Remove steak mixture from pan.
  3. Off heat, recoat pan with nonstick spray (no need to wipe out pan). Reheat pan over medium-high heat. Add bell pepper strips, onion, mushrooms, and garlic to pan; sauté until tender, 7 to 8 minutes. Stir in salt and pepper, then return steak to pan.
  4. After 20 minutes, remove bell pepper halves from oven. Uncover pan; discard any liquid from peppers. Divide steak mixture evenly among pepper halves. Top evenly with cheese. Bake at 400°F until cheese melts and starts to brown, 10 to 12 minutes.
  5. Serving size: 2 stuffed pepper halves

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