Fresh Start Challenge Day 11: Not Burning the House Down

Philly Cheesesteak Stuffed Bell Peppers

(Website Picture)
I found this one on Pinterest and instantly loved it. I have made these a few times. I am going going to copy and paste the recipe, what they should look like, and what mine looked like. Let me know if you recreate these!! I would love to know if you like them.
                                                                                       (Mine Pictured Below)

Ingredients

  • 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

DIRECTIONS

  • 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.
  • Preheat oven to 400
  • 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. 
Serve and Enjoy!!