Philly cheese steak stuffed bell peppers (recipe shown on 5/12/16)


-- 4 bell peppers, cut in half and seated
-- 12 ounces of sliced roast beef
-- 16 slices of provolone cheese
-- 1 cup of sliced button or crimini mushrooms
-- half of one medium onion, sliced
-- 1 tablespoon of olive oil
-- 1 tablespoon of butter


-- Place all of oil, butter and onions in a sauté pan and cook until they begin to become tender
-- Add mushrooms and salt to taste
-- Chop roast beef and add to mushroom and onion mixture until beef is warm through
-- Line each bell pepper half with a slice of provolone cheese topped with meat and mushroom mixture and top that with another slice of provolone cheese
-- Place on a lined cookie sheet in a 350-degree oven until cheese is melted, bell pepper is tender and top is golden brown

Recipe serves 4 to 6.