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Dr. David Kim Kim Bariatric Institute

Philly Stuffed Peppers


-4 bell peppers
-1.5 lbs low-sodium roast beef, thinly sliced (purchase from the deli counter for lowest sodium options)
-1/2 yellow onion, chopped
-1 8oz package of button mushrooms, sliced
-4 slices of 2% milk Swiss or Mozzarella cheese
-nonstick cooking spray

Preheat oven to 350F. In a nonstick skillet, sprayed with nonstick cooking spray, sauté onions and mushrooms until onions are translucent. You may need to spray the mixture with nonstick cooking spray while the mixture cooks. Roughly chop the roast beef into thin strips while the onion and mushroom mixture cooks. Add chopped roast beef to onion/mushroom mixture and cook 7-10 minutes. Cut bell peppers lengthwise and remove ribbing. Stuff pepper halves with meat mixture and top with one slice of cheese. Bake for 15 minutes. Enjoy!

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