Your favorite Philly Cheesesteak sandwich but turned into healthy stuffed peppers! Keto and low-carb friendly, this Philly Cheesesteak Stuffed Peppers recipe is the perfect healthy meal option for the whole family. These peppers are packed with vegetables, protein, and a whole lot of flavor. They are also good heated up and make great leftovers or for meal prepping.

Ingredients

• 1 pound steak thinly sliced and cut into bite sized pieces ($5.99 /lb. of Angus Pride Boneless Sirloin Tip Steak in a family pack, this week at Fresh)
• 4 green bell peppers (5 for $4 of Jumbo Green Peppers, this week at Fresh)
• 1 jalapeno seeded and diced
• ½ medium onion diced
• 8 ounces 1 ⅔ cups white mushrooms, sliced (2 for $3 of While Mushrooms whole or sliced, this week at Fresh)
• 1 tablespoon olive oil
• ½ teaspoon garlic powder
• 1 teaspoon dried parsley
• ½ teaspoon salt
• ½ teaspoon pepper
• 4 ounces 8 tablespoons fat free cream cheese (2 for $5 of Philadelphia Cream Cheese in assorted varieties, this week at Fresh)
• ¼ cup fat free plain Greek yogurt
• 1 tablespoon cornstarch
• 4 slices of provolone cheese (2 for $7 of Sargento Sliced Cheese in assorted varieties, this week at Fresh)

Instructions

1. Preheat oven to 350 degrees Fahrenheit. Cut tops of bell peppers off hollow out and remove seeds, set the body of the bell pepper aside. Cut bell pepper around the stems and dice, to utilize all edible parts of pepper. Mix with diced onions and jalapeno.
2. In a large frying pan over medium heat add olive oil, diced onions and peppers, and steak. When steak is cooked through add in mushrooms. Cook for 3 minutes and then add in, seasonings, cream cheese, yogurt, and cornstarch. Stir until all ingredients combine and make a sauce. Continue to cook until the sauce is thick (the mushrooms will release a lot of liquid so it may take a few minutes).
3. Fill hollowed out bell peppers with meat and vegetable mixture. Bake for 30-35 minutes. Halfway through baking top peppers with provolone cheese. Serve immediately.