Vegetarian Cheese Steak Stuffed Pepper Recipe – 3 Points +

Vegetarian Cheesesteak Stuffed Peppers

Ok, if you have tried my Vegetarian Philly Cheese Steak Sandwich Recipe and are a fan, then you will be very excited about my new version of it….my Vegetarian Cheese Steak Stuffed Pepper Recipe! It’s basically the same idea as the sandwich, but the cheese”steak” is stuffed into a green pepper half instead of a roll, shaving a Point off the original Vegetarian Philly Cheese Steak Sandwich Recipe. It’s also a great way to eliminate carbs, and it tastes truly amazing. My picture isn’t so pretty, because I was rushing – I was dying to eat it!! And if you eat both halves, it’s just 6 Points + and very satisfying. Pair it with some baked sweet potato fries and you’ve got one amazingly delicious and very healthy meal that gets in a TON of veggies. Enjoy!

Vegetarian Cheesesteak Stuffed Pepper

Enjoy the flavors of a Philly Cheese Steak for just 3 Points + in this healthy and delicious Weight Watchers Recipe. Using a green pepper instead of bread and Portabella mushrooms instead of meat, you’ll be shocked at how truly delicious it tastes.

Ingredients

  • 1 large green bell pepper, halved and seeded
  • 2 slices reduced fat provolone cheese
  • 4 large Portabella mushrooms, sliced
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1/4 cup fat free vegetable broth
  • 1 tbsp whole wheat flour
  • 1 tbsp reduced-sodium soy sauce
  • 1/2 tsp freshly ground pepper

Instructions

  1. Preheat oven to 425 degrees.
  2. Spray a small baking sheet with non-fat cooking spray, and place peppers on it, cut side down. Roast until peppers begin to become tender, about 10 minutes. Remove from oven and set aside.
  3. Spray a large nonstick skillet with non-fat cooking spray and set over medium-high heat.
  4. Add onion and garlic, and cook, stirring often, until soft and beginning to brown, 2 to 3 minutes.
  5. Add mushrooms and pepper and cook, stirring often, until the vegetables are wilted and soft, about 7 minutes.
  6. Reduce heat to low; sprinkle the mushrooms with flour and stir to coat. Stir in broth and soy sauce; bring to a simmer.
  7. Divide the mixture into 2 portions then scoop one portion onto each pepper half. Top each with one slice of the cheese, and place back in oven or under a broiler until the cheese melts. Serve immediately.

Preparation time: 15 minute(s)

Cooking time: 20 minute(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate

Number of servings (yield): 2

Culinary tradition: USA (Traditional)

Entire recipe makes 2 servings
Serving size is 1 stuffed pepper half
Each serving = 3 Points +

PER SERVING: 140 calories; 3g fat; 18g carbohydrates; 10g protein; 4g fiber


Comments

  1. How is this 3 points? I’m only counting 2 (from the cheese)

  2. Made this last night and even my picky eater husband loved it! The only thing he requested was more cheese on a remake! Thanks for another great recipe!

  3. I also took that to mean black pepper. Made this tonight, it was soooo good! My boyfriend actually thought there was meat in it, so he was happy =) No need to correct him, right?! :) Thanks for another amazing treat!!!!

  4. Is there a missing ingredient in the recipe? Step 5 calls for adding mushrooms and bell peppers, but the peppers are only mentioned in the ingredients as the “bowl” for the filling. I assume you also add some bell peppers to the filling, probably as strips? Just wondering about the amount?

  5. www.hotspicyandskinny.com says:

    Love this idea! I’m tagging this for later!

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