Ingredients
Scale
- 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
Notes
Used round steak instead of roast beef, that was really good. Pre-roast the peppers before stuffing them, like I do for the pizza peppers. Maybe add Cheese Whiz or melt some sharp cheddar on top (after these are fully cooked).
Nutrition
Per Serving: Calories – 458 Protein – 27 g Carbs – 8.5 net g Fat – 36 g
Directions
- Slice peppers in half lengthwise, remove ribs and seeds.
- 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.
- Preheat oven to 400°F
- 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.