Philly Cheesesteak Stuffed Peppers

Ingredients

• Beef round

  Eye of round, separable lean and fat, trimmed to 1/8" fat, all grades, raw

  8 oz or 227g

• Provolone cheese

  8 slice (1 oz) or 224g

• Green bell pepper

  Sweet, green, raw

  4 large (2-1/4 per lb, approx 3-3/4" long, or 656g

• Onions

  Raw

  1 medium or 110g

• Mushrooms

  White, raw

  2 cup, whole or 192g

• Butter

  Unsalted

  2 tbsp or 28g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Garlic

  Raw

  1 tbsp or 9g

Directions

1. Slice the peppers in half lengthwise and remove the ribs and seeds.
2. Slice the onions and mushrooms. Sauté them over medium heat with butter, olive oil, minced garlic, and a pinch of salt and pepper until caramelized, about 25-30 minutes.
3. Preheat the oven to 400°F.
4. Slice the roast beef into thin strips and add to the onion and mushroom mixture. Cook for an additional 5-10 minutes.
5. Line the inside of each pepper half with a slice of provolone cheese. Fill each pepper with the meat mixture until nearly overflowing, then top with another slice of provolone cheese.
6. Bake in the preheated oven for 15-20 minutes until the cheese on top is golden brown.