Prep Time: 25 minutes | Cook Time: 20 minutes
- 1 Tbsp butter
- 1 onion, sliced thinly
- 1 cup sliced mushrooms
- 6 green peppers, tops removed and deseeded
- 6 oz deli sliced roast beef, sliced into thin strips
- 12 slices provolone cheese
Preheat your oven to 400ºF.
In a large skillet melt the butter over medium heat. Add the onions and the mushrooms and cook, stirring occasionally, until mushrooms and onions are caramelized, about 25 minutes. Season with salt and pepper.
Add the roast beef to the onion mixture and cook 2 minutes. Remove from the heat.
Line each pepper with a slice of provolone cheese. Add the meat mixture to each pepper and top with a slice of provolone cheese. Place peppers in a large baking pan. Bake until cheese is browned and peppers are tender, about 20 minutes. Remove from oven and serve.
If the peppers still seem crunchy, bake for another 5-10 minutes.
Make sure the roast beef is sliced thin when you get it from the deli counter or from a package. This will make prep so much easier!
Serve these Philly Cheesesteak Stuffed Peppers with Almond Coconut Macaroons.