Philly Cheesesteak Stuffed Peppers

4 cups (21.04 oz) green bell peppers (8 greens)

5 tbsp diced yellow onion (5 condiments)

2 tsp minced garlic (2 condiments)

1/4 cup low sodium beef broth (1/4 condiment)

2 cups (6.08 oz) sliced baby bella mushrooms (4 greens)

20.55 oz thinly sliced ribeye steak~ Yields 15 oz cooked (3 leans)

4 tbsp low-fat cream cheese (4 condiments)

4 oz reduced fat provolone cheese, sliced (1 lean)

Option to add different color peppers as well

Preheat oven to 400 degrees.

Slice peppers in half lengthwise, remove ribs and seeds, and set aside.

In a large skillet, saute, the onions and garlic in broth over medium-high heat for about 5 min, or until onions are translucent. Add the mushrooms, and continue to cook until mushrooms are tender.

Mix in the roast beef and heat through, about 3 to 5 min. Remove skillet from heat, and stir in cream cheese.

Fill each pepper with an eighth of the roast beef mixture, then top each half with a 1/2 ounce of cheese. Bake for 15 to 20 min until peppers are tender and cheese on top is melted and bubbly.

4 Servings (2 Bell Pepper Halves)

1 Lean

3 Greens

3 Condiments per serving