Philly Cheese Stuffed Bell Peppers

Philly Cheese Stuffed Bell Peppers

310 kcal, 25 g P, 16 g C, 15 g F (per serving)

(Entire recipe = 4 servings) 

Ingredients:

1 lb. 93% Lean Ground Beef (or ground chicken/turkey)

4 Large Bell Peppers (any color)

1 cup Mushrooms (sliced)

1 cup White Onion (diced)

2 Tbsp Worcestershire Sauce

Salt and Pepper (to taste)

4 Slices Provolone Cheese

Directions:

1.    Preheat oven to 375 °F

2.    Wash peppers, cut tops off and remove the core and seeds. Set aside for later.

3.    In a large, nonstick pan, cook down mushrooms and onions. Once cooked, remove from pan and set aside.

4.    Add ground beef (or lean ground meat of choice) to the pan. Season with salt and pepper and brown the meat.  

5.    Add mushrooms onions, and Worcestershire sauce to the cooked meat, combine, and remove from heat.

6.    Place bell peppers upright in a baking dish, fill with the meat mixture, and place sliced provolone cheese on top.

7.    Bake for 20-25 minutes. Minimum internal temperature should be 165 °F.