1poundsteakthinly sliced and cut into bite sized pieces
4green bell peppers
1jalapenoseeded and diced
½medium oniondiced
8ounces1 ⅔ cups white mushrooms, sliced
1tablespoonolive oil
½teaspoongarlic powder
1teaspoondried parsley
½teaspoonsalt
½teaspoonpepper
4ounces8 tablespoons fat free cream cheese
¼cupfat free plain Greek yogurt
1tablespooncornstarch
4slicesof provolone cheese
Instructions
Preheat oven to 350 degrees Fahrenheit. Cut tops of bell peppers off hollow out and remove seeds, set the body of the bell pepper aside. Cut bell pepper around the stems and dice, to utilize all edible parts of pepper. Mix with diced onions and jalapeno.
In a large frying pan over medium heat add olive oil, diced onions and peppers, and steak. When steak is cooked through add in mushrooms. Cook for 3 minutes and then add in, seasonings, cream cheese, yogurt, and cornstarch. Stir until all ingredients combine and make a sauce. Continue to cook until the sauce is thick (the mushrooms will release a lot of liquid so it may take a few minutes).
Fill hollowed out bell peppers with meat and vegetable mixture. Bake for 30-35 minutes. Halfway through baking top peppers with provolone cheese. Serve immediately.