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Philly Cheesesteak Stuffed Bell Peppers


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  • 8 slices roast beef, sliced thin
  • 8 slices provolone cheese
  • 2 large green peppers
  • 1 medium sweet onion
  • 2 tbsp butter
  • 6 oz baby bella mushrooms
  • 2 tbsp olive oil
  • 1 tbsp garlic
  • salt
  • pepper



Step 1

Slice peppers in half lengthwise, remove seeds and ribs.

Slice onions and mushrooms. Saute over medium heat with butter, garlic, olive oil and a pinch of salt and pepper. Salute until onions and mushrooms are cartelized. About 25-30 minutes.

Preheat oven to 400*

Slice roast beef into thin strips and add to onion/mushroom mixture. Allow to cook 5-10 minutes.

Line the inside of each pepper with a slice of provolone cheese,

Fill each pepper with meat mixture until they are nearly over flowing.

Top each pepper with another slice of provolone cheese.

Bake foe 15-20 minutes until cheese on top is golden brown.


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