Sunday, July 21, 2013

Philly Cheesesteak Stuffed Peppers

8 oz. Thinly Sliced Roast Beef 
8 Slices Provolone Cheese 
2 Large Green Bell Peppers 
1 Medium Sweet Onion 
6 oz. Baby Bella Mushrooms 
2 Tbs. Butter 
2 Tbs. Olive Oil 
1 Tbs. Garlic - Minced 
Salt and Pepper - to taste 

Preheat oven to 400 

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. Top each pepper with another slice of provolone cheese. 

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