I love putting together light healthy recipes that my whole family loves to eat, because I just don't have the time to make a separate dinner for myself. Not only does it help the rest of my family used to more portion appropriate dishes early on in their lives but it helps me be more successful in the long run with controlling my weight if I can incorporate more convenient methods to getting fit.
This is a light take on Philly cheese steak stuffed peppers, and they are so good no one could guess they where so few in calories which is my favorite part. Plus there is cheese involved need I say more?!
Skinny Philly Peppers
(Serves 1) Just times everything to how many people you are feeding.
1 Large Green Pepper
4 slices Lunch Meat Roast Beef
1/2 C. of weight watchers shredded cheese
1/4 of an yellow onion sliced
1/2 can of mushrooms
1 TBS of Worcestershire Sauce
Pam cooking spray
1 tsp. Garlic Salt
Preheat oven to 375 F.
1. In a large skillet on medium high spay PAM then add your sliced onions and mushrooms. Sauté for about three to five minutes just until they are lightly cooked.
2. Slice the lunch meat into strips than add the meat to the sautéing vegetables. Pour in the Worcestershire sauce to cook in with the meat and veggies. Then sprinkle garlic salt in. Stir occasionally, until most of the moisture and juices are cooked out. Salt and pepper to taste. Remove from heat.
3. Cut your large green pepper in half length wise and scoop out the middle and seeds, plus the hard stem part. Lay on cookie sheet. Divide 1/4 c. up cheese between the two halves of peppers and stuff the cheese into the bottom of the pepper. Now you can scoop and stuff the meat mixture into the two peppers. Bake in oven for 25 minutes, then top with remaining 1/4 c. of cheese and bake for another 10 minutes.
Hope you enjoy!