Philly Cheesesteak Stuffed Peppers

Hubby and I love, love, LOVE Philly Cheesesteaks…I mean, come on, it’s meat and it’s cheese, who doesn’t??

But obviously they are VERY high in calories and fat so I don’t get to partake in as many of them as I’d like…which could be at least one a week, just sayin’.

When I decided that there just HAD to be a way to slim this little sucker down, I shared my idea with said Hubby: no bread, stuff all the goodness into a pepper; brilliant!…he looked at me like I was CAH-RAY-ZAY…take away the bread?? What?! He’s a limited veggie eater anyway, so I snickered knowing I wouldn’t have to share.

And seriously, I don’t like to make separate meals, but how easy was it to make him his own sandwich and me my pretty, fancy stuffed pepper?? WAY easy.

I think you’ll really, really, REALLY like this…

Ingredients:

· 2 – red bell peppers, sliced in half lengthwise, deseeded

· 4 slices reduced fat provolone cheese

· 2 cups sliced mushrooms; you can use button or portabella, or any variety that tickles your fancy!

· 1 medium onion, sliced

· 6 oz sliced lean roast beef from the deli; I used Boar’s Head

· 2 T low sodium Worcestershire sauce

· ½ cup reduced fat shredded cheese; I used mozzarella, but would also be good with pepper jack

Preparation:

1. Place your peppers onto a microwave safe plate and microwave them for about 3 minutes. Just to soften them up a little bit. Afterwards, remove them from the microwave and place them onto a baking sheet lined with foil.

2. Preheat oven to 375 degrees

3. Spray a sauté pan with non-stick spray and over medium high heat, sauté mushrooms and onions until mushrooms become nice and brown.