Philly Cheesesteak Stuffed Bell Papers

I saw these I knew that I had to make them.  It was a little tricky finding some roast beef that didn't have any sugar but I found a Western Family Brand that was sugar free.  If that isn't something you are worried about get a good flavorful one and it will make it taste even better. The leftovers were really yummy as well. The original recipe is found Here

Ingredients
8 oz. Thinly Sliced Roast Beef

8 Slices Provolone Cheese

2 Large Green Bell Peppers

1 Medium Sweet Onion

6 oz. Baby Bella Mushrooms

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.

* I don't like super crisp peppers so after I cut them and seeded them I boiled them for 5 min in really salted water.  It makes them so they are still crisp and ready to go in the oven.  They are perfect when they come out, easy to cut and eat but still with a little bite. 
* if you don't boil them before you stuff them I do recommend pre cooking them a little otherwise you will end up with a bunch of water in the bottom of your pepper when you are done baking. 
 

Slice onions and 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.

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.

Serve and Enjoy!!

* The only thing I would change is to add cheese through out the mixture instead of just on top and bottom.  I love cheese.