Ingredients
4 green bell peppers
8 slices of provolone cheese
1 medium onion, chopped
2 cups diced bella mushrooms
8 oz of roast beef/ thin cut steak
2 Tbs of unsalted butter
2Tbs avocado oil
3
cloves garlic
salt to
taste
black pepper to
taste
4 green bell peppers8 slices of provolone cheese
1 medium onion, chopped
2 cups diced bella mushrooms
8 oz of roast beef/ thin cut steak
2 Tbs of unsalted butter
2Tbs avocado oil
3 cloves garlic
salt to taste
black pepper to taste
Directions
Preheat oven to 375.
Slice
peppers in half lengthwise, remove ribs and seeds.
Drizzle oil on peppers and roast in
oven for 15 minutes.
Slice onions and mushrooms.
Saute over medium heat
with butter, oil, minced garlic and a little salt and pepper. Saute until
onions and mushroom are nice and caramelized. About 15 minutes.
Slice beef into thin strips and add to the
onion/mushroom mixture. Allow to cook 5-10 minutes
When the meat mixture is
done cooking, drain in a colander (lined with a paper towel) to get rid of
excess oil and water. Fill each pepper with meat mixture until they are nearly
overflowing.
Bake for 30 minutes until peppers are softened. Top each pepper with a slice of provolone cheese and bake for another 15 min.
Serve and Enjoy!!
Slice onions and mushrooms.
Slice beef into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutes
When the meat mixture is done cooking, drain in a colander (lined with a paper towel) to get rid of excess oil and water. Fill each pepper with meat mixture until they are nearly overflowing.
Bake for 30 minutes until peppers are softened. Top each pepper with a slice of provolone cheese and bake for another 15 min.
