Philly Stuffed Peppers

By jeaklor

Ingredients

• 1 lb Thinly Sliced Sirloin Steak (or you can use roast beef)
• 8 Slices Provolone Cheese
• 4 Large Green Bell Peppers
• 1 Medium Sweet Onion
• 1 pound White Mushrooms
• 3 Tbsp Butter
• 3 Tbs. Olive Oil Salt and Pepper – to taste

Details

Servings 1
Adapted from myfridgefood.com

Preparation

Step 1

Slice a thin piece off each pepper lengthwise, remove ribs and seeds.
Slice onions and mushrooms.
Saute over medium heat with butter, olive oil, and a little salt and pepper.
Saute until onions and mushroom are nice and caramelized.
Salt and pepper the steak and saute in a little olive oil until just not pink. About 5 minutes.
Preheat oven to 400F
Add steak to the onion/mushroom mixture and stir to combine.
Line the inside of each pepper with a slice of provolone cheese.
Fill each pepper with meat mixture until they are overflowing.
Top each pepper with another slice of provolone cheese.
Bake for 15-20 minutes until the cheese on top is golden brown.
*Note I would pre-roast the peppers so the consistency of them can absorb all the flavors.