Cheesesteak Stuffed Peppers...Love without the Loaf!

So, we've tried this with turkey as well...either way, they turn out fine.  I will say, however, that they're a meal best eaten with those you really love, because they're messy.  Messy like "how in the heck do you eat this and please don't watch me while I try to figure it out" messy.  But hey, that's what napkins are for.  Right?  And Oxyclean.  And Tide Stain Release! 

Cheesesteak Stuffed Peppers...Love without the Loaf!

Ingredients
      8 oz. Thinly Sliced Roast Beef

8 Slices Provolone Cheese

2 Large Green Bell Peppers

1 Medium Sweet Onion – Sliced

6 oz. Baby Bella Mushrooms - Sliced

2 Tbs. Butter

2 Tbs. Olive Oil

1 Tbs. Garlic - Minced

Salt and Pepper - to taste

(2 Tbs. Peace and Love)

Directions

Slice peppers in half lengthwise, remove ribs and seeds.  (when I made them, I actually cut the top off and cut the ribs out along the inside to make them more of a mug, not a bowl.  I've actually boiled them too, to soften them a little.)

In a large sauté pan over low-medium heat, add butter, olive oil, garlic, mushrooms onions and a little salt and pepper.  Sauté until onions and mushroom are nice and caramelized.  About 30 minutes.  Yes, this is a while--but it's SO worth it.  The sweetness of the onions is heavenly!

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.