Recipe of the Week

  • 2 large bell peppers, halved lengthwise, seeds removed
  • 1 tablespoon extra-virgin olive oil
  • 1 large onion, halved and sliced
  • 1 (8 ounce) package mushrooms, thinly sliced
  • 12 ounces top round steak, thinly sliced
  • 1 tablespoon Italian seasoning
  • ½ teaspoon ground pepper
  • ¼ teaspoon salt
  • 1 tablespoon Worcestershire sauce
  • 4 slices provolone cheese
  1. Preheat oven to 375 degrees F.
  1. Place pepper halves on a rimmed baking sheet. Bake until tender but still holding their shape, about 30 minutes.
  1. Meanwhile, heat oil in a large skillet over medium heat. Add onion and cook, stirring, until starting to brown, 4 to 5 minutes. Add mushrooms and cook, stirring, until they're softened and release their juices, about 5 minutes more. Add steak, Italian seasoning, pepper, and salt; cook, stirring, until the steak is just cooked through, 3 to 5 minutes more. Remove from heat and stir in Worcestershire.
  1. Preheat broiler to high. Divide the filling between the pepper halves and top each with a slice of cheese. Broil 5 inches from the heat until the cheese is melted and lightly browned, 2 to 3 minutes.

Nutrition Facts

Serving Size: 1/2 Stuffed Pepper 

Per Serving: 308 calories

Protein 29g

Carbohydrates 12g

Fiber 3g

Sugar 6g

Fat 17g

Sodium 465mg

Kali Maurer