Philly Cheesesteak Stuffed Peppers

                    Delicious!  These easy and quick stuffed peppers are quickly on their way to becoming a househol favorite.  They will not end up replacing our tried and true recipe but they are a welcome variety and so tasty.  The biggest difference with this stuffed pepper prep is that the peppers are not parboiled to soften them before hand.  They are cooked at a high temperture which helps soften them up in the oven once they are filled but they will not be as soft as a traditional stuffed pepper recipe.

What You Need:

• 6 Bell Peppers (I used all colors)
• 3 Strip Steaks, cut in very thing slices (my husband excelled at this)
• Provolone Cheese, sliced
• Baby Bella Mushrooms, chopped
• Red Onion, chopped

Slice each pepper in half length wise and lay in a baking dish.  Line each pepper half with a slice of Provolone Cheese.

The cheese breaks but that doesn't matter.

In a large skillet, saute the chopped onions and mushrooms in a little olive oil until they have softened.  

Can you smell the veggies?

Almost ready for the steak.

Add in the thinly sliced steak and cook until the steak is browned and the onions are transluscent.  

Fill each pepper half with the mixture.  Make sure to really mound up the filling.

Almost ready!

Top each pepper wth a slice of Provolone cheese.

Ready for the oven.

Bake in the oven at 400 degrees about 20 minutes or untl the cheese is browned and melted.

Philly cheesesteak goodness.