Phast Philly Dinner

There are some Pinterest pins you see over and over again. Well, this philly cheesesteak recipe was one of them and I finally decided to give it a try. I'm so glad I did because this recipe is really good! It tastes great, and is pretty quick/easy to make! I was even able to make it successfully while tending to my (then) 1 month old.

Philly Cheesesteak Stuffed Peppers
via peace love and low carb blog

8 oz thinly sliced roast beef
8 slices provolone cheese
2 large green bell peppers, sliced in half lengthwise, remove ribs and seeds.
1 medium sweet onion, sliced
6 oz baby bella mushrooms, sliced
2 Tbs butter
2 Tbs olive oil
1 Tbs garlic, minced
Salt and pepper - to taste

• Preheat oven to 400°
• In a large sauté pan over low-medium heat, add butter, olive oil, garlic, mushrooms, onions, and a little salt and pepper. - I omitted the olive oil
• Sauté until onions and mushroom until caramelized. 
• Slice roast beef into thin strips and add to the onion/mushroom mixture. Cook 5-10 minutes.
• Line the inside of each pepper with a slice of provolone cheese.
• Fill each pepper with meat mixture until they are nearly overflowing.
• Top each pepper with another slice of provolone cheese.
• Bake for 15-20 minutes until the cheese on top is golden brown.

This probably isn't a recipe that I would plan on making ahead of time, but it did reheat pretty well. Oh yeah, it's a little messy to eat :)