Philly Cheesesteak Stuffed Peppers


6 medium green bell peppers – removed heads, seeds, and membranes ° 2 tablespoons olive oil ° 2 tablespoons butter ° 1 (8 ounce) package slice fresh mushrooms
° 1 onion, cut ° 6 sandwich steaks, sliced into strips ° salt and pepper to taste ° garlic powder ° 12 provolone slices


Step-by-step instructions

Preheat oven to 400 degrees Fahrenheit (200 degrees C). In a 9×13-inch baking dish, arrange the peppers in a single layer.
10 to 15 minutes in a preheated oven until slightly tender.
Meanwhile, melt the butter and oil in a skillet over medium heat. Cook and stir the mushrooms and onion until golden brown, about 5 to 7 minutes. Season with salt, pepper, and garlic powder to taste before adding the steak slices. Cook for another 5 to 7 minutes, or until well cooked.
Remove the peppers from the oven but leave it on. Any liquid that has gathered in the bottoms should be drained. Add a pinch of salt to each pepper.

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