Philly Cheesesteak Stuffed Peppers

Wow! These peppers are good. Really good. They will definitely being going into my usual dinner rotation.  And I love that it only takes a few ingredients to make such a delicious stuffed pepper.

Here's How:

Blanch bell pepper halves to soften them up.

Line each half with a slice of provolone cheese (my kids aren't a fan of cheese, so I only used cheese in some).

 Fill peppers with a delicious mixture of sauteed mushroom, onions and shaved beef.

 Top with another slice of cheese.

And bake until the cheese is bubbly and golden brown. Drool.

Source: quickneasyrecipes.net

You can easily double or triple this recipe.

Philly Cheesesteak Stuffed Peppers

Makes 4 servings

Ingredients
8 oz. Thinly Sliced Roast Beef
8 Slices Provolone Cheese
2 Large Bell Peppers, any color
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

DIRECTIONS
Slice peppers in half lengthwise, remove ribs and seeds. Place pepper halves in a microwave safe bowl and fill with 2-inches of water. Cover bowl with plastic wrap and pierce 2-3 vent holes with a knife. Microwave for 5-6 minutes. Remove from microwave. Let peppers cool to touch, pat dry and place in 9x13 baking dish.

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 20-25 minutes.

Preheat oven to 400*

Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutes so the beef can soak up all the yummy flavors. 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.

* Serve peppers over rice or cous cous and with a simple side salad.