Ingredients

The following ingredients have 4 Servings
  • 8 ounces thinly sliced roast beef
  • 8 slices provolone cheese
  • 2 large green bell peppers
  • 1 medium sweet onion, sliced
  • 6 ounces baby bella mushrooms, sliced
  • 2 tablespoons butter
  • 2 tablespoons olive oil (I use this brand) code kyndraholley for $5 off
  • 3 cloves garlic, minced
  • sea salt and black pepper, to taste

Instruction

  • Preheat oven to 400°F. Slice peppers in half lengthwise, remove ribs and seeds.
  • In a large sauté pan over medium-low heat, add the butter, olive oil, garlic, mushrooms onions and a little salt and pepper. Sauté until onions and mushroom are tender and they start to caramelize.
  • Slice the roast beef into thin strips and add to the onion and mushroom mixture. Allow to cook 5 to 10 minutes. Line the inside of each pepper with a slice of provolone cheese. Fill each pepper with the meat mixture until they are nearly overflowing.
  • Top each pepper with another slice of provolone cheese.
  • Bake for 15 to 20 minutes until the cheese on top is golden brown. (You may want to pre-bake the peppers for about 10 minutes while the meat mixture is cooking if you like a softer pepper)