These Philly cheesesteak peppers are packed with taste and will get you through this cold snap.


By JULIE BRINKLEY


Cold weather calls for tasty comfort food and this recipe for Philly cheesesteak stuffed peppers will warm you inside and out.


And here’s the best part: You won’t ruin your diet enjoying this delicious meal.

HERE’S WHAT YOU NEED


4 medium green bell peppers


⅓ cup diced yellow onion


2 garlic cloves


¼ cup low sodium beef broth


6 oz baby bella mushrooms


1 lb. thinly shaved deli roast beef


4 tbsp low-fat cream cheese


4 1-oz slices of reduced fat provolone cheese

HOW TO MAKE IT


Preheat oven to 400 degrees.


Slice peppers in half lengthwise, remove ribs, seeds and set aside.


In a large skillet, sauté the onions and garlic in broth over medium heat for about five minutes or until onions are translucent. Add the mushrooms and cook until mushrooms are tender.


Mix in the roast beef and heat through, about 3 to 5 minutes. Remove skillet from heat and stir in cream cheese.


Line the inside of each bell pepper with a quarter slice of cheese.


Fill each pepper with an eighth of the roast mixture, then tip with another quarter slice of cheese.


Repeat for remaining bell pepper halves. Bake for 15 to 20 minutes until pepper and tender and cheese on top is melted and bubbly.