Philly Cheesesteak Stuffed Bell Pepper

Ingredients:

3 lg Bell Peppers
12 slices of Provolone Cheese
1/2 lb of thinly sliced Roast Beef
5 sliced Mushrooms (fresh)
1 Onion
2 cloves of Garlic minced
2 Tbs of Butter
Salt and Pepper to taste

Preheat oven to 400 degrees

 

 

 

 

 

 

 

 

Slice peppers in half lengthwise, remove ribs and seeds.

 

Slice onions and mushrooms. Saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper. Saute until onions and mushroom are nice and caramelized. About 25-30 minutes.

 

Slice roast beef into thin strips and add to the 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 overflowing. Add in some of the butter mixture into each pepper to keep the roast beef juicy.

Top each pepper with another slice of provolone cheese.

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

 

 

 

 

 

 

 

 

 

 

Serve with a side of rice.  I made broccoli & cheddar rice.