Philly Cheesesteak Stuffed Bell Peppers
- 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
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.