Philly Cheesesteak Peppers With Ground Beef

Philly Cheesesteak Stuffed Peppers are a delicious, flavorful, healthy meal to brand for dinner this week!

If you're thinking yous're going to exist eating a traditional Philly Cheesesteak Sandwich here, then you'd amend motion along! These are bell peppers that are stuffed with a flavorful ground beef and rice filling. In that location are added mushrooms and onions and melted cheese to complete the Philly cheesesteak theme. They're Philly cheesesteak-like, but definitely not in the traditional sense. Give them a try because they are quite delicious!

The Good for you Swaps Cookbook:

This book comes from The Healthy Swaps Cookbook by Danielle Davis (creator of Danilicious Dishes). This is a cookbook full of recipes that utilize "healthy swaps" to make the recipes a trivial more than healthful- without compromising on flavor. Ditching white flour for almond or kokosnoot flour and using more lean proteins are a couple of swaps used in the book. Healthier fats like coconut oil and Greek yogurt are used. And the recipes also cut back on using refined sugar too.

Here are some recipes in the volume I've bookmarked to make:

• Craven Schawarma and Quinoa Bowls
• Spicy Buttermilk Ranch "Fried" Chicken
• The Best Healthier Banana Staff of life
• Greek Yogurt Beef Stroganoff
• Brussels and Bacon Pasta Carbonara
• Korean Barbecue Cauliflower Wings
• Chopped Italian Salad with Crispy Garlic Chickpeas
• Dear Raspberry Mojitos

Ingredients needed:

• bell peppers
• olive oil
• cremini mushrooms
• onion
• ground beef
• garlic
• tomato paste
• Worcestershire sauce
• Dijon mustard
• beefiness broth
• brown rice
• Provolone cheese
• fresh Italian parsley

How to make Philly Cheesesteak Stuffed Peppers:

The first stride in this recipe is to get the peppers softened upwards a bit. You lot'll drizzle them with a little olive oil and salt and pepper. And so place them skin-side-downwards on a baking sheet and bake for 15 minutes. So you tin can transfer them to a baking dish and let them sit down while you prepare the filling.

To prepare the filling, sauté bong pepper, mushroom and onion in a picayune bit of olive oil until softened. Remove the veggies from the pan, and then cook the ground beef with garlic until browned. And then stir in tomato plant paste, Dijon mustard and beef broth. Add cooked brownish rice and flavour with salt and pepper.

Carve up the meat filling mixture between the bell pepper halves. Top with a slice of provolone cheese, and bake.

Sprinkle a little chopped fresh parsley on top, and these Philly Cheesesteak Stuffed Peppers are ready to serve!

I honey this dinner idea, and I promise y'all do likewise. The recipe makes 8 stuffed pepper halves, but I'd swallow two for dinner with a piffling salad as pictured here. If you are eating gluten-gratuitous, this recipe is easy to make piece of work for yous.  It's lower in carbs too.

Equally a cheese-fanatic, I dearest that at that place is plenty of cheese on top. If yous aren't a fan of Provolone cheese, feel gratis to substitute white cheddar or Havarti. Philly Cheesesteak Stuffed Peppers will be a repeat recipe in my house because everyone gave them a big thumbs upwardly. Enjoy!

Philly Cheesesteak Blimp Peppers

Everything y'all honey about a Philly cheesesteak but without the starchy, carb-heavy bun!

Recipe Details

Prep Time: xxx mins

Cook Time: 42 mins

Total Time: i hour 12 mins

Course: Main Course

Cuisine: American

Keyword: Philly, philly cheese steak, Stuffed peppers

Servings: eight servings

Calories: 236 kcal

• 4 large bell peppers (can use a mix of green/red/yellow/orange)
• ane½ tablespoons extra virgin olive oil, divided
• common salt and pepper
• 1 minor dark-green bong pepper, diced
• ½ cup diced cremini mushrooms
• ½ minor white onion, diced
• xvi ounces lean ground beef
• 2 big garlic cloves, minced
• 2½ tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• ii teaspoons Dijon mustard
• ½ loving cup beef goop
• one cup cooked brownish rice
• 8 slices Provolone cheese
• two tablespoons finely chopped fresh Italian parsley

• Preheat the oven to 375 degrees F.

• Cut the 4 large peppers in half lengthwise. Remove the seeds and ribs and discard. Drizzle the peppers with ½ tablespoon olive oil and season with salt and pepper. Place them skin-side-down on a rimmed baking sheet and bake for 15 minutes.

• Meanwhile, heat ane tablespoon of olive oil in a large nonstick skillet over medium-low oestrus. Add together the diced green bell pepper, mushrooms and onion. Melt for almost x minutes, until the vegetables are softened and beginning to caramelize. Sprinkle generously with salt. Remove the veggies from the skillet.

• Adjust estrus to medium, and add the basis beef to the skillet. Interruption it upward with a spatula and cook for 5 to seven minutes, until no longer pinkish. Add the garlic and a sprinkle of table salt; cook for 1 minute. Add the vegetables back to the pan, and stir into the beefiness.

• Add the love apple paste, Worcestershire sauce and mustard. Stir to combine. Add the broth and stir until the beef and vegetables are well-coated with the sauce. Stir in the brownish rice. Flavour to gustatory modality with salt and pepper.

• Divide the meat mixture among the bell pepper halves. Height each bell pepper with a slice of the Provolone cheese. Bake 12 to fifteen minutes, or until the cheese is gold brown and the bell peppers are tender. Sprinkle with parsley, and serve.

• If preparing this recipe as gluten-free, just be certain to employ GF versions of Worcestershire sauce, Dijon mustard and beef broth.

Serving: ane serving (1/2 blimp bell pepper) , Calories: 236 kcal , Carbohydrates: 14 g , Protein: 19 g , Fat: 11 thousand , Saturated Fat: v g , Trans Fat: ane g , Cholesterol: 48 mg , Sodium: 360 mg , Potassium: 561 mg , Fiber: iii g , Sugar: 5 one thousand , Vitamin A: 2934 IU , Vitamin C: 116 mg , Calcium: 170 mg , Iron: 2 mg

otanithespothe.blogspot.com

Source: https://www.recipegirl.com/philly-cheesesteak-stuffed-peppers/

Share this post