PHILLY CHEESESTEAK STUFFED PEPPERS

PHILLY CHEESESTEAK STUFFED PEPPERS
8 oz. Thinly Sliced Roast Beef
8 Slices Provolone Cheese
2 Large Green Bell Peppers
1 Medium Sweet Onion – Sliced
6 oz. Baby Bella Mushrooms - Sliced
2 Tbs. Butter
2 Tbs. Olive Oil
1 Tbs. Garlic - Minced
Salt and Pepper - to taste
(2 Tbs. Peace and Love)
Slice peppers in half lengthwise, remove ribs and seeds.  In a large sauté pan over low-medium heat, add butter, olive oil, garlic, mushrooms onions and a little salt and pepper.  Sauté until onions and mushroom are nice and caramelized.  About 30 minutes.  Preheat oven to 400°.  Slice roast beef into thin strips and add to the onion/mushroom mixture.  Allow to cook 5-10 minutes.  Line the inside of each pepper with a slice of provolone cheese.  Fill each pepper with meat mixture until they are nearly overflowing.  Top each pepper with another slice of provolone cheese.  Bake for 15-20 minutes until the cheese on top is golden brown.