Philly Cheesesteak Stuffed Peppers

2 serving Yellow Bell Pepper, 1 serving equals 1.8 oz or about 10 strips
8 serving Provolone Cheese-Sargento Ultra Thin (1 slice)
0.5 cup, chopped Onions, raw
1.5 serving Baby Bella Mushrooms (3 oz)
2 tbsp Butter, salted
1 tbsp Extra Virgin Olive Oil
0.5 serving Garlic, chopped, 1 tsp (by JUDY1260)
0.125 tsp Salt Sense, Iodized Salt (by MEL4HIM)
2 dash Pepper, black
2 serving Steakeze Beef Sirloin (1 piece) (by CORLISSTRIEDIT)

Slice peppers in half lengthwise, remove ribs and seeds. In skillet, cook steak until separates into slices and done. In a large saute pan over low-medium hear, add butter, olive oil, garlic, mushrooms, onions, and a little salt and pepper. Saute until onions and mushrooms are nice and caramelized, about 30 minutes. Preheat oven to 400. Add meat to onion/mushroom mixture. Allow to cook 5-10 minutes. Line the inside of each pepper with 2 thin slices of cheese. Fill each pepper with meat mixture until they are nearly overflowing. Top each pepper with another thin slice of cheese. Bake for 15-20 minutes until the cheese on top is golden brown. You can prebake the peppers for about 10 minutes while the meat mixture is cooking if you want a softer pepper.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user VANDERKAN.