21 Day Fix Philly Cheesesteak Stuffed Peppers
This recipe is super simple & delicious, not to mention husband & children approved. If you are looking for a bread free dinner this will be right up your alley as well.
Fresh Whole Green Peppers (I used 5, 1 per serving)
Portobello sliced mushrooms
1 sweet pepper
Worcestershire sauce all natural Lea & Perrins
Organic provolone cheese slices
Infused garlic olive oil
Fresh diced garlic
Place the oven to 400 degrees to bake. If you need to save time during the week everything can be prepped before hand and then you can throw everything together to have dinner cooked in 20 minutes or you can cook prior and reheat to serve if you are shorter on time for dinner. They tasted just as good reheated.
Wash the green peppers. Slice the tops off and remove the middle with all the seeds from each pepper. Sauté the sweet onion after you slice it in the garlic infused olive oil and add the portobello mushrooms, add fresh diced garlic to the skillet. Cook together for 4-5 minutes over medium heat.
Stand the peppers up in a large muffin tin. This will make filling them up much easier and you won't have to worry about them spilling over while cooking.
Take the provolone slices and tear in half. Put one half in the bottom of each pepper.
Slice the flank steak into very thin slices. Remove the opinions & mushrooms from the pan, set aside and then start cooking the flank steak in a teaspoon of the garlic infused olive oil. Add seas salt & fresh ground pepper to the flank steak while cooking.
After the flank steak has been cooked you can start to fill each of the pepper evenly with steak, onions & mushrooms.
Then cover each pepper with the other slice of cheese.
Place the peppers in the oven for 15-20 minutes. Then immediately serve straight out of the oven! Enjoy!
If you are following the 21 day fix here is how you account for it all: 1 blue 1 1/2 green 1 tsp 1 red