Skinny Cheesesteak Stuffed Peppers

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   1. Spray an 11x7-inch baking dish with nonstick cooking spray, set aside.

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   2. In a large stockpot, over high heat, bring 4 cups of water to a boil.

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   3. Slice the green peppers in half lengthwise and remove ribs and seeds.

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   4. Place the pepper halves, two at a time, in boiling water for 2 to 4 minutes. Repeat with the remaining peppers. The pepper askina will lose a little brightness after cooking in boiling water. Use tongs to carefully remove the peppers from water and place open side down on paper towels to drain excess water.

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   5. Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, red bell pepper, onion, garlic, salt, and black pepper. SautA for 2 to 3 minutes until the onion and peppers have softened.

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   6. Preheat the oven to 400Au00b0 F. Add the thinly sliced flank steak to the skillet. Stir in the Worcestershire sauce and cook for 2 to 4 minutes. Flank steak should still be slightly pink in the middle or at an internal temperature of 120Au00b0 F for medium-rare , 130Au00b0 F for medium.

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   7. Place the green bell pepper halves open side up in baking dish. Line the inside of each pepper half with A1/2 slice of provolone cheese.

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   8. Using a slotted spoon, transfer A1/2 cup of the flank steak mixture to each bell pepper half.

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   9. Top each pepper with the remaining A1/2 slice of provolone cheese.

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    10. Bake the peppers for 10 minutes in preheated oven until cheese is melted.

* Per serving · 4 servings · Values may vary.