Dinner ready in just 20 minutes! Relish these ground beef and bell pepper open-faced sandwiches – a flavorful meal.
lb lean (at least 80%) ground beef
medium green bell pepper, cut into 1/2-inch strips
medium red bell pepper, cut into 1/2-inch strips
small onion, cut into thin wedges
cup creamy Italian dressing
loaf (1 lb) Italian bread (12 inches long), halved lengthwise
slices (6 oz) thinly sliced provolone cheese, quartered
In 12-inch skillet, cook ground beef, bell peppers and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in 1/4 cup of the dressing.
Spread remaining 1/4 cup dressing on cut sides of bread. Place both halves, cut sides up, on ungreased large cookie sheet. Broil 4 to 6 inches from heat 3 to 5 minutes or until lightly toasted. Remove bread from broiler. Spread beef mixture on cut halves of bread. Top with cheese.
Return to broiler; broil 4 to 6 inches from heat 2 to 3 minutes or until cheese is melted. Cut each half into 2 pieces.
Italian bread has a dense texture, so it works well for these hot broiled sandwiches.
You can use any meltable cheese for these sandwiches, such as American, mozzarella or Gouda.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Sandwich
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:3 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.