Philly Cheese Steak Stuffed Bell Peppers

OH MY GOODNESS!!!! Watch out! This is was an amazing meal we had the other night. I found this on another coaches blog and had to give it a try.

This is a healthier take on the classic Philly Cheese Steak Sandwich.   This isn't a dinner that I would make weekly, but it's a nice change every once in a while. I made a couple extra for us to have for leftovers

(Makes 4 servings)

Ingredients: 
* 8 oz. thinly sliced roast beef
* 4 slices of Provolone cheese
* 2 large green bell peppers
* 1 medium sweet onion
* 6 oz Baby Bella mushrooms
* 2 Tbsp Olive Oil
* 1 Tbsp garlic - minced

* Salt and Pepper to taste

Directions:
1. Preheat the oven to 400 degrees.
2. Slice the peppers in half lengthwise and remove the ribs and seeds.
3. Slice the onion and saute it, as well as the mushrooms on medium heat with olive oil, minced garlic, and a little salt and pepper.
4. Slice the roast beef into thin strips and add to the onion/mushroom mixture.  Allow to cook for about 5 to 10 minutes.
5. Place each pepper half in a baking dish, open side up.  Spoon the meat/onion/mushroom mixture evenly into each pepper.  It will be nearly overflowing.
6. Top each pepper with a slice of cheese.
7. Bake for 15-20 minutes until the cheese on top is golden brown.

ENJOY!

XOXO,
SJB
Independent Beachbody coach