Skinny Cheesesteak Stuffed Peppers

Yield: 4 servings

Serving size: 1/2 stuffed bell pepper


  • 8 oz flank steak
  • 8 slices reduced-fat provolone cheese
  • 2 large green bell peppers
  • 1 medium onion, diced
  • 6 oz mushrooms, sliced
  • 2 Tbsp light butter
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp fresh garlic, minced
  • S&P to taste


  1. Preheat oven to 400 degrees.
  2. Slice peppers in half lengthwise, remove ribs and seeds.
  3. Place halves two at a time in boiling water for 3-5 minutes. The "skin" will lose a little brightness after the cook. Remove from water and place in baking dish.
  4. Slice onions and mushrooms. Sauté over medium heat with butter, olive oil, minced garlic and a little salt and pepper. Saute until onions and mushrooms are nice and caramelized.
  5. Add thinly sliced steak to the skillet and cook until meat is at desired temperature.
  6. Line the inside of each pepper with a slice of provolone cheese.
  7. Fill each pepper with meat mixture until they are nearly overflowing.
  8. Top each pepper with another slice of provolone cheese.
  9. Bake 400 degrees for 15-20 minutes until the cheese on top is golden brown.

Nutrition Information

Per Serving (1/2 stuffed bell pepper):

Calories: 311

Fat: 21g

Carbohydrates: 6g

Fiber: 1g

Protein: 23g

Sugars: 4g

Sodium: 354mg

Vitamin A: 13%

Vitamin C: 5%

Calcium: 31%

Iron: 0%

WWP+: 8 points