Meal Details
1. Cheesesteak Stuffed Peppers
375cal, 29p, 7c, 25f (per meal)
1/2 lbs (227g)
2/3 large (100g)
1/2 lbs (227g)
2 tsp (10mL)
1/4 tbsp (2g)
8 slice(s) (224g)
2 large (328g)
Recipe has been scaled from original by 0.67x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 325ºF (160ºC). Place peppers halves in a baking dish and bake for about 30 minutes, until tender.
2
Meanwhile, heat the oil in a large skillet over medium heat. Add the mushrooms and onions and cook until softened, about 7 minutes.
3
Add steak to pan along with some salt/pepper. Cook for about 4 minutes, until steak is cooked to your liking. Turn off heat and stir in italian seasoning.
4
Remove peppers from the oven and line each bell pepper cavity with one slice of provolone cheese. Spoon steak and mushroom mixture evenly into each cavity. Top with another slice of provolone.
5
Watching carefully, broil peppers until cheese is melty and golden, about 3 minutes. Serve.
2. Tomato and avocado salad
176cal, 2p, 5c, 14f (per meal)
1/4 tbsp, ground (2g)
1/4 tbsp (5g)
1/4 tbsp (2g)
3/4 tbsp (11mL)
1 1/2 medium whole (2-3/5" dia) (185g)
1 1/2 avocado(s) (302g)
3 tbsp (45mL)
3 tbsp minced (45g)
Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.
1
Add minced onions and lime juice to a bowl. Allow to sit for a few minutes to help break down the strong flavors of the onion.
2
Meanwhile, prepare the avocado and tomato.
3
Add the cubed avocado, diced tomato, oil, and all seasonings to the onion and lime; mix until coated.
4
Serve chilled.