Philly Cheesesteak Stuffed Bell Peppers

Once again, getting creative with my vegetables.  Tonight's dinner involved bell peppers.  And I was a little anxious since I normally do not enjoy sliced deli meat.  This one turned out excellently, and only had like 100 calories per pepper!  That's a keeper.

This recipe comes from Quick n' Easy Recipes.  (Which currently has an ad of an EXTREMELY unattractive man on it.  haha).  And quick n' easy it was!  And the site has some awesome photos of the food (I swear I will take some pictures soon, at least of the finished project.  I really love seeing the pictures because it helps me to see if I am doing it right or not.  Since more often than not, I am doing it wrong).

So here's the deal.

INGREDIENTS

8 oz. Thinly Sliced Roast Beef

8 Slices Provolone Cheese

2 Large Green Bell Peppers

1 Medium Sweet Onion (obviously, I would never use)

6 oz. Baby Bella Mushrooms

2 Tbs. Butter

2 Tbs. Olive Oil

1 Tbs. Garlic – Minced

Salt and Pepper – to taste

DIRECTIONS

Slice 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.  (I didn't do nearly this long, maybe 15-20 mins and they looked like they were getting burned.)

Slice peppers in half lengthwise, remove ribs and seeds.

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. 

Done and done.  4.5 stars.  Sometimes I think I like the taste of roasted peppers better.  Maybe next time I'll fire roast them first.