Philly Cheese Steak Stuffed Peppers

Serves 4

What You'll Need:
8 oz. thinly sliced (deli) roast beef
8 slices provolone cheese
2 large green bell peppers
1 medium sweet onion
6 oz. baby bella mushrooms
2 tbsp. butter
2 tbsp. olive oil
1 tbsp. minced garlic
salt & pepper to taste

What You'll Do:
Preheat 400 degrees

1. Slice peppers in half lengthwise, remove ribs and seeds. Slice onions and mushrooms. Saute over medium heat w/ butter, olive oil, garlic and a little salt & pepper. Saute until onions are nice and carmelized; about 25-30 minutes.

2. Slice roast beed into thin strips and add to the onion/mushroom mixture. Cook 5-10 minutes.















3. Place pepper halves on baking sheet. Line the inside of each pepper with a slice of provolone cheese.

4. Fill each pepper with meat mixture until they are nearly overflowing. Top with another slice of provolone.
5. Bake for 15-20 minutes until the cheese is golden brown.

*I omitted the mushrooms....we are not fans. But these still came out DELICIOUS!*