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Ingredients

6 medium green bell peppers - tops, seeds, and membranes removed 2 tablespoons olive oil 2 tablespoons butter 1 (8 ounce) package sliced fresh mushrooms 1 large onion, sliced 6 sandwich steaks, sliced into strips salt and ground black pepper to taste garlic powder 12 slices provolone cheese

Nutrition Info

488.3 calories carbohydrate: 10.4 g cholesterol: 89.1 mg fat: 38.9 g fiber: 2.8 g protein: 26.3 g saturatedFat: 19.3 g servingSize: - sodium: 594.4 mg sugar: 4.9 g transFat: : - unsaturatedFat: : -

Preheat the oven to 400 degrees F (200 degrees C). Stand peppers up in a single layer in a 9x13-inch baking pan.
Bake in the preheated oven until just soft, 10 to 15 minutes.
Meanwhile, heat oil and butter in a skillet over medium heat. Add mushrooms and onion, cook and stir until browned, 5 to 7 minutes. Add steak strips and season with salt, pepper, and garlic powder to taste. Cook until heated through, 5 to 7 minutes more.
Remove peppers from the oven, leaving oven on. Drain any liquid that may have accumulated in the bottoms. Fill each pepper with steak mixture and top with a slice of provolone cheese.
Return peppers to the hot oven and bake until provolone cheese is brown and bubbly, 10 to 15 minutes more.

6 stuffed peppers

We love these 'unstuffed cheesesteaks!!'