Philly Cheesesteak Stuffed Peppers

WOW. I mean wow. If you're on Pinterest you've probably seen this floating around. I knew I had to try it but I waited until Spring Break so I'd have time to prepare and make it.

UPDATE 8/12/13: I have made these two other times, and both of those times I made a reduced calorie version! Instead of using the regular provolone cheese, I bought thinly sliced pepper jack (could not find thinly sliced provolone). Two slices of the pepper jack is equal to 1 slice of provolone. I also omitted the butter and olive oil completely and just used olive oil spray on the pan.
Still totally delicious and saving some calories!

1 pkg (16 oz) thinly sliced roast beef
12 slices provolone cheese
3 large green bell peppers
1 medium onion, diced
8 oz baby portabella mushrooms, sliced
2 tbsp butter
2 tbsp olive oil
1 tbsp garlic, minced
salt and pepper – to taste

Heat a large skillet over medium heat with butter and olive oil. Add garlic, onions, and mushrooms - Add a little salt and pepper and saute about 20 minutes, until nice and caramelized.

Preheat oven to 400 degrees. Fill a large pot with about 2 inches of water and bring to a boil. Wash and cut your peppers. Once water is boiling, add peppers and cover - cook 2-3 min. Remove peppers, rinse with cold water, and set aside.

Slice your roast beef into thin strips and add to the onion/mushroom mixture - let cook 5-10 minutes

Spray a 9x13" baking dish with cooking spray and set peppers inside. 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. 

Original recipe found here

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