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Nutrition Facts
Serving Size 368 g
(Approx. 4 Servings)
Amount Per Serving
Calories 300 Calories From Fat 140
% Daily Value*
Total Fat 15 g 23%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 54 mg 22%
Sodium 330 mg 14%
Total Carbohydrate 17 g 6%
Dietary Fiber 4 g 16%
Sugars 7 g
Protein 27 g
Vitamin A 15% Iron 15%
Vitamin C 250% Calcium 25%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Philly Cheese Steak Stuffed Peppers

Prep Time
30 minutes
Cook Time
35 minutes
Total Time
1 h 5 m
4  People


Recipe makes 4 Servings

6 green bell peppers
1 Tbsp olive oil, divided use
1 cup(s) onions, sliced
8 Oz cremini mushrooms, sliced
12 Oz beef for milanesa, cut in strips
1 Tsp garlic powder
1 Tbsp Worcestershire sauce
4 Oz provolone cheese
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Cut top portion off peppers and remove seeds. Set 4 peppers aside. Cut remaining peppers into long strips.
Preheat oven to 375ºF.
Place 1/2 of olive oil in a large skillet set over high heat.
Add green pepper strips, onions, and mushrooms to hot skillet. Cook 10 minutes or until veggies are tender. Remove from pan and set aside.
Return pan to heat and add remaining olive oil. Add steak and garlic powder, and cook 4 to 5 minutes or until beef is well browned and cooked through.
Return bell pepper, onion and mushroom mixture to pan and add Worcestershire sauce. Stir and remove from heat.
Stuff remaining bell peppers with beef and veggie mixture. Top with cheese and bake 20 minutes or until cheese is bubbly.



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