Eating bell peppers which are very rich in Vitamin C alongside iron-rich foods like beef and/or spinach can help increase your body’s iron stores, cutting the risk of anemia
Comfort food can also be healthy food. Here’s a lower-carb version of a favourite comfort option: Philly Cheesesteaks, that I absolutely love. Here’s a Veteran Move that lets you easily remove about 250 calories from a typical cheesesteak served in a hero sandwich type roll while adding terrific health benefits like the substantial Vitamin C punch and the sweet tastes of bell peppers.
Bell peppers are actually members of the fruit family and come in a variety of colours including Yellow, Orange, and Red. Green bells are are actually unripe versions and you’ll notice a slightly bitter taste as a result. Green bells also tend to have different concentrations of healthy components although are the best of the bunch for eye health. Bell peppers are a good source of fibre and are terrific sources of Vitamin C. They’re a very healthy addition to any diet. In fact, eating a single bell pepper provides more than 160% of the recommended daily intake of Vitamin C. They also contain Vitamins E, A, B6 and K1 as well as healthy minerals like potassium and folate.
Health benefits of eating bell peppers derive from their vitamin rich natures and the antioxidants they contain. They can help fight heart disease and cancer. Adding foods like bell peppers to your diet can also help fight age related eye health issues like macular degeneration and cataracts. And, foods rich in vitamin C are particularly helpful in aiding iron absorption into the blood which helps fight anemia, another health issue often associated with aging.
INGREDIENTS 3 bell peppers, sliced in half (choose your favourite colour!) 1 lb mushrooms, sliced 1 white onion, chop into half rings 1 lb flank steak sliced into thin strips (try slicing at 45 degrees) 12 slices Provolone cheese, sliced in half 1-2 tbsp Vegetable Oil Salt & pepper to taste 1-2 tsp Worcestershire sauce 1-2 tbsp low sodium soy sauceAfter gathering all the necessary ingredients together in one place, start by slicing each bell pepper in half… I chose Green, Orange and Yellow peppersI cut the provolone slices in half to make it easier to line the inside each pepper. Place the peppers on a baking pan or cookie sheet. Preheat the oven to 400 degreesI like flank steak for these as it cooks up nice and tender and I find it easy to work withAnother Veteran Move is to try to slice the steak at a 45 degree angle and as thin as comfortable. This will make the finished product super tender and melt in your mouth delicious. If it’s too much to do that though, just try to make your slices as thin as possible… SHARP KNIVES!!!Once you have your steak sliced, cut each slice in half and season with salt and pepper to taste and drizzle with a little olive oil. Let sit for 5 or 10 minutesCut the onion in half through the root then slice each half in half again to produce what I call half-rings as you slice it up into a finished productSlice the mushrooms and have garlic and all other ingredients for the sauce readyPreheat frying pan to medium high, add oil to cook and sear each side of the steak for 2 or 3 minutes each taking care to not let strips overlap. It’s okay to not cook them right through. You’ll finish cooking the meat in the ovenAdd another tablespoon of oil to the same pan and stir fry the onions and mushrooms until both are slightly browned then season with salt and pepper to tasteOnce the onions turn transparent, the mushrooms have cooked down, have released their juice, and have turned a little brown, add Worcestershire and soy sauce. Mix well and let everything blend for 2-3 minutesReturn steak to the mix and stir to heat through thoroughlyAdd a healthy spoonful to each pepper…Move stuffed peppers to the oven to cook for 15 minutesAdd the rest of the cheese for the final 10 minutes…… remove from the oven when the cheese has melted and slightly browned. The steak will be cooked through and may be slightly charredI like to serve this with brown rice and a spinach and kale salad
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