Wednesday, 25 March 2015

Philly Cheese Steak Stuffed Peppers

So I have never been to Philadelphia.. But I’ve been to New York, and was surprised at the popularity of this dish!  To be honest – who doesn’t like steak peppers, and onions in a roll with melted cheese!!  I’ve always wanted to make a version of this – but since my healthy eating days my bread intake is not as fun as it used to be – so I am always trying to find new ways and new vessels to house the food that I love!

Whilst spending many hours on Pinterest, which is a daily occurrence for me, I saw a picture of Philly Cheese Steak Peppers and just had to use the idea!

To be honest – it works so very well, and takes the cheese steak to another dimension, all the flavours are there and the soft juicy pepper will make your mouth water.

Calories: 337  •  Slimming World: FREE* on Extra Easy Plan 

 Weight Watchers Pro Points: 5PP • WeightWatchers Filling & Healthy Values: 2PP

Preparation Time: 10 Minutes
Cooking Time: 25 Minutes
Serves 2

You Will Need:

2 Green Peppers Cut in Half and Deseeded
300g Lean Steak – I used Sainsbury’s Extra Lean Beef Escalope’s sliced into thin strips
(if you can get thin minute steak even better)
1 Onion Sliced
40g Reduced Fat Cheddar Grated
Frylight/Calorie Controlled Oil Spray
Salt & Pepper for Seasoning


Preheat the Oven to 200 degrees

Place the Pepper halves on a baking tray, spray with oil and season with salt & pepper – bake for 15-20 mins until Softened

In a frying pan sprayed with oil, soften the onions then brown the steak, you want to undercook ever so slightly so that when you put in the oven they don’t dry out too much

Take the peppers out of the oven and fill each half with the steak and onions mixture

Top with 10g Cheddar Cheese and put back in the oven for 5 minutes until the cheese is nicely melted

Perfect as a starter or a main course with a big salad

*Free if using cheese as your HEA choice.

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