Philly Cheesesteak Stuffed Peppers

Yum!  Doesn't the title sound delish?  Carl loves Philly cheesesteaks...literally, it's pretty much the only sub he will eat.  Period.  This recipe is such a happy medium for us - it provides the Philly cheesesteak taste without the traditional amount of calories.

Philly Cheesesteak Stuffed Peppers
(original recipe found here)

2 large green bell peppers
1 medium sweet onion
6 oz baby bella mushrooms
2 Tbs butter
2 Tbs olive oil
1 Tbs minced garlic
8 oz thinly sliced (but not shaved) roast beef
8 slices provolone cheese

Slice peppers in half length wise.  Remove the seeds and ribbing.

Slice the onion and mushrooms.  Place the butter and olive oil in a medium saucepan.  Add in the onion, mushrooms, and garlic and saute over a medium heat until the onions have caramelized.  This should take 25-30 minutes.

At this point, preheat the oven to 400 degrees.

Now slice the roast beef into thin strips and add to the sauteing mixture.  Cook another 5-10 minutes.

Take 4 pieces of the provolone cheese and line the insides of the 4 pepper halves.

Fill each pepper halve with the meat mixture.  (They will be overflowing.)  Place a slice of cheese on top of each.

Bake for 15-20 minutes or until cheese on top is a golden brown.  Enjoy!