Taco Stuffed Peppers

Ingredients

• Green bell pepper

  Sweet, green, raw

  2 large (2-1/4 per lb, approx 3-3/4" long, or 328g

• Onions

  Raw

  1 medium or 110g

• Mushrooms

  White, raw

  2 cup, whole or 192g

• Garlic

  Raw

  1 tbsp or 9g

• Butter

  Unsalted

  2 tbsp or 28g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Beef tenderloin

  Separable lean and fat, trimmed to 1/8" fat, all grades, raw

  8 oz or 227g

• Cheddar cheese

  8 slice (1 oz) or 224g

Directions

1. Halve the bell peppers lengthwise, removing ribs and seeds; set cut sides up on a baking sheet or in a baking dish.
2. Warm the butter and olive oil in a large skillet over medium heat. Add the sliced onions, mushrooms, and minced garlic; season lightly with salt and pepper. Cook, stirring occasionally, until deeply browned and caramelized, 25–30 minutes.
3. Meanwhile, preheat the oven to 400°F.
4. Thinly slice the raw beef against the grain. Add it to the onion–mushroom mixture and cook, stirring, until just cooked through, 5–10 minutes; taste and adjust salt and pepper.
5. Line each pepper half with one slice of cheddar. Spoon in the beef mixture until slightly mounded, then top each with another slice of cheddar.
6. Bake until the peppers are tender and the cheese is bubbling and golden, 15–20 minutes. Let rest a few minutes before serving.