Ingredients:
3 green bell peppers
1 lb mushrooms, thinly sliced
1 onion, finely chopped
1 lb beef, sliced into thin strips
12 slices Provolone cheese
Oil for cooking
Salt and pepper, to taste
Directions:
Start by gathering all your ingredients. Preheat your oven to 400℉ (200℃).
In a deep skillet, heat a bit of oil over medium heat. Add the mushrooms and sauté until slightly
browned, then add the onions and continue cooking until they’re golden. Once done, set the vegetables
aside.
In the same skillet, add the beef strips and cook until they’re nicely browned. Reintroduce the mushroom
and onion mix, seasoning with salt and pepper to your liking.
Carefully slice the tops off the green bell peppers and remove the insides. Place a slice of Provolone
cheese at the bottom of each pepper, fill them with the beef mixture, and then cap each one with
another slice of cheese.
Arrange the stuffed peppers on a baking dish and bake for 25 minutes, until the peppers are tender and
the cheese is bubbly and golden.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes | Kcal: ~600 kcal | Servings: 3