1/4th of recipe (1 stuffed pepper): 250 calories, 8g total fat (4g sat. fat), 674mg sodium, 14.5g carbs, 3.5g fiber, 7g sugars, 30g protein -- PointsPlus® value 6* -- SmartPoints® value 5*
The cheesy, beefy goodness that Philadelphia is known for... packed inside tasty bell peppers rather than big carby buns!
Ingredients:
4 large green bell peppers (look for peppers that sit flat when stem ends are up)
1 lb. raw extra-lean ground beef (4% fat or less)
1 cup chopped onion
1 cup chopped mushrooms
4 slices 2% milk American cheese, torn into pieces
Spices: garlic powder, salt, black pepper
Directions:
Preheat oven to 350 degrees.
Carefully slice off and discard about half an inch from the top (stem end) of each bell pepper. Remove and discard seeds. Place peppers cut-side up in a deep 9" X 13" baking pan. If peppers do not sit flat, gently lean them against the pan sides for support.
Bake until peppers are soft, 20 - 25 minutes.
Meanwhile, bring a large skillet sprayed with nonstick spray to medium-high heat. Add beef and sprinkle with 3/4 tsp. garlic powder and 1/2 tsp. each salt and black pepper. Add onion and mushrooms. Cook, stir, and crumble until beef is fully cooked and veggies have softened, about 10 minutes.
Transfer beef-veggie mixture to a large bowl. Add cheese pieces, and stir until melted and well mixed.
Blot away excess moisture from bell peppers. Evenly distribute beef mixture among the peppers. Dig in!
MAKES 4 SERVINGS