Cheesesteak Stuffed Peppers

Lindsey Parry

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!!