Philly Cheesesteak Stuffed Bell Peppers

My fiancé suggested this delicious concoction, and let me just say, HOLY CRAP IT WAS SO GOOD. You should probably make this immediately if not before.

What you need...

• 1/2 lb roast beef, thinly sliced
• 9 slices provolone cheese*
• 3 medium green bell peppers
• 1 medium sweet white onion, diced
• 8 oz baby bella mushrooms, sliced
• 2 tbsp butter**
• 2 tbps olive oil**
• 2 tbsp garlic, minced
• Pepper, to taste

*For a lighter dish, use six slices of cheese
**For a lighter dish, use 1 tbsp

How to make it...

1. Preheat oven to 400.
2. Slice the peppers in half lengthwise and remove the ribs and seeds.
3. Line the inside of each pepper with a half-slice of provolone cheese.
4. Sauté onions and mushrooms over medium heat with butter, olive oil, minced garlic, and pepper. Cook until onions and mushroom are caramelized (this took me about 20 minutes).
5. Cut or tear the roast beef into thin strips (I used kitchen scissors) and add it to the onion/mushroom mixture.  Allow this to cook for about 5 minutes.
6. Evenly fill each pepper with the meat mixture.
7. Top each pepper with another half-slice of provolone cheese. Use the remaining three slices to cover the peppers are you see fit...or just snack on the extra while the peppers cook ;)
8. Bake for 15-20 minutes, until the cheese is golden brown.

Annnnnnd enjoy! K, bye!!