|Right before I stuffed the peppers|
|Right after they came out of the oven. Gotta love all that cheesy goodness!|
Makes 3 servings
1 lb top sirloin steak, very thinly sliced
6 slices provolone cheese (you can use extra slices on top if you want yours extra cheesy)
3 large green bell peppers
1 red onion, sliced
8 oz white mushrooms sliced
3 Tbsp butter
3 Tbsp olive oil
salt/ pepper to taste
Preheat oven to 400°
Slice the top off each pepper and remove the ribbing and the seeds. Slice up the onions and the mushrooms.
In a large skillet, heat butter, olive oil, salt and pepper. When it's hot, add the sliced onions and sliced mushrooms. Continue to cook on low-med until the onions are caramelized, about 25-30 min.
Salt and pepper your steak slices. In a separate skillet, cook the steak in just a small amount of olive oil, for about 5 minutes, just until it's no longer pink. Add the steak to the onion, mushroom mixture and stir together.
Line the inside of each pepper with a slice of Provolone cheese. (see first picture above if needed). Fill each cheese lined pepper with steak, mushroom mixture until they are very full and overflowing. Top each filled pepper with a slice of Provolone cheese. Bake in 400° for approx 15 minutes or until the cheese on the top is a golden brown.