Philly Cheese Steak Stuffed Bell Peppers are the PERFECT alternative to the infamous sandwich! This recipe gives you all of those awesome Philly Cheese Steak flavors, but with half the calories and fat!!
For this dish, I used ground turkey instead of ground beef. I often use ground turkey as a substitute because it cuts the calories and fat in most of my recipes! And in my opinion, you can’t even tell the difference!
Philly Cheese Steak Stuffed Bell Peppers
- 4 green bell peppers
- 1 lb ground turkey
- 1 packet of Italian Seasoning
- 8 slices of low fat provolone cheese
- 1 diced onion
- 8 oz fresh sliced mushrooms
- 1 tablespoon of olive oil
- 1 tsp rosemary
- Optional: black pepper and garlic powder
Preheat oven to 400 degrees.
In a large stockpot, over high heat, bring 4 cups of water to a boil.
Slice bell peppers in half, lengthwise, remove ribs and seeds.
Place the bell peppers in the boiling water for about 10 minutes, until slightly tender.
Remove the bell peppers from the water and place open side down to drain excess water.
Bring skillet to medium heat and add olive oil, diced onions, mushrooms, Italian seasoning and ground turkey. Stir mixture frequently and cook until meat is slightly brown and has reached a temperature of 165 degrees. You may add a dash of black pepper and garlic powder for more flavor, if you desire. Remove from heat and set aside.
Place cut bell peppers, open side up, in a lightly greased baking dish and fill each pepper with meat mixture.
Place a slice of low fat provolone cheese on top of each bell pepper.
Bake for 15-20 minutes or until cheese is melted.
Nutritional Information per Serving: Calories 184, Total Fat 9 g, Carbohydrates 7g, Protein 17g , Saturated Fat 3g, Trans Fat 0g, Cholesterol 49mg, Total Sugar 5g