Philly Cheese Steak Stuffed Peppers -

You'll love how easy and delicious these healthy cheese steak peppers are. We especially love them using Poblano peppers to take them over the top. Each serving (2 pepper halves) is 1 lean, 3 greens, and 3 condiments.

4 green bell peppers, medium (we like to use Poblano peppers instead)

⅓ cup Yellow onion diced

2 cloves garlic minced

¼ cup low sodium beef broth

6 oz baby bella mushrooms sliced

1 lb roast beef thinly sliced (or cooked ground beef/turkey if you'd prefer)

4 tbsp lowfat cream cheese

4 oz low fat provolone cheese

Preheat oven to 400 ℉

Slice peppers lengthwise, remove stems and seeds and set aside.

In large skillet, sauté onion and garlic in broth over high heat for 5 min. Add mushrooms and cook until mushrooms are tender.

Mix in roast beef (or ground meat) and heat through, about 3-5 min.

Remove from heat and stir in cream cheese.

Line the inside of each bell pepper with a quarter of slice of cheese. Fill each pepper with 1/8th of roast beef mixture, then top with 1/4 slice of cheese.

Bake for 15-20 min.

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Philly Cheese Steak Stuffed Peppers