Philly Cheesesteak Stuffed Peppers

Ingredients

• 8 ounces thinly sliced roast beef
• 8 slices provolone; check the package for slice weight
• 2 large green bell peppers
• 1 medium sweet onion, sliced
• 6 ounces mushrooms, sliced
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• Salt and pepper as desired

Yield: four filled pepper halves.

Directions

1. Cut peppers in half lengthwise and remove the seeds and ribs. Heat the oven to 400°F.
2. Sauté onion and mushrooms with butter, oil, and garlic over medium heat until softened. Add the roast beef in strips and heat through.
3. Place one slice of cheese in each pepper half. Divide the filling evenly among the halves and top each with another cheese slice.
4. Bake about 15–20 minutes, continuing as needed until the filling reaches 165°F and the pepper is as tender as desired. Cover loosely if the cheese browns before the filling is hot.

Adjusting the meal

For a lighter variation, consider less cheese or added fat, and compare lower-sodium roast beef. Recalculate nutrition using the ingredients you actually choose. The previous fixed net-carb figure did not explain those assumptions.

Recipe yield describes a share of the finished dish, not a prescribed postoperative portion. Use your current diet phase and tolerance to decide what and how much to serve. Nutrition varies with ingredient brands, preparation, and the portion actually eaten; the old unverified nutrition figures have been removed.

Pepper skins or roast beef may be difficult to tolerate after surgery. Choose your serving and food texture with your dietitian rather than forcing a full pepper half.

Frequently asked questions

Sources and further reading

• FoodSafety.gov: safe temperatures
• FDA: Nutrition Facts label