Philly Cheesesteak Stuffed Peppers

Ingredients:

• 2 Green Peppers (cut in half and cored and seeded)
• 1/4 Onion
• About 8 Mushrooms Slice
• 4-8 Provolone Cheese Slices (the layer in the bottom of the pepper is optional- I usually leave it out to make it a little less fat and calories)
• Salt and Pepper to taste
• 1-1.5 lb (depending on how stuffed you want them) Thinly Sliced Skirt Steak
• 1 Tablespoon of Butter

Place clean peppers in a baking dish.  In a skillet melt butter add onion and cook until soft.  When onions are almost done add in the mushrooms.  Season with salt and pepper.  Meanwhile in a separate skillet cook meat thoroughly.  Season meat with salt and pepper.  You could also add a dash of crushed red pepper flakes if you would like to make it spicy.  

Preheat oven to 350.  Line each of the peppers with a slice of provolone, add a few onions and mushrooms then fill with meat.  Top with additional mushrooms and onions.  Top with another slice of provolone

 Bake 9-11 minutes. I served with Garlic Rosemary Potato Wedges (recipe coming soon).  Enjoy!

This recipe was featured on our Appetizing April Menu. Check out the entire April menu for a variety of dinner ideas!