Cheesesteak Stuffed Bell Peppers

I remember when Pinterest first came out.  My friends raved about how it was even better than stumbleupon. It was by invite only and I couldn't be more disappointed when my invite finally came.  It was full of crafts (which I hate) and cooking (which I only did to survive). 1,433 pins later and look how far I have come. I may still hate crafts but I definitely don't live off of canned corn and croutons anymore.

This was my first successful attempt at anything on pinterest and it has stuck around in the rotation of meals. It's low carb but high fat. You win some, you lose some. It definitely delicious though.

Cheesesteak Stuffed Bell Peppers

Serves 2 (actually more but we have plans for these leftovers)

Adapted from something I saw on pinterest

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 sweet onion, diced
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• kosher salt and pepper
• 1/2 pound roast beef (may I suggest the Boars Head London Port Roast beef, thinly sliced)
• 2 large bell peppers
• 8 slices provolone cheese

In a large skillet melt butter and olive oil over medium high heat.  Add onions, garlic, mushrooms, salt and pepper. Saute until onions and mushrooms are caramelized (about 25-30 minutes). Add roast beef, stir and allow to cook for 5 to 10 more minutes.

Meanwhile, preheat an oven to 400 degrees F and line a baking sheet with foil.

Cut bell peppers in half lengthways, and remove seeds,stem, ribs. Place a slice of provolone at the bottom of the four bell peppers. Stuff with as much roast beef filling as possible and top with another slice of provolone cheese. Bake for 15 or 20 minutes until top is golden brown.

Serve!

Refrigerate any leftovers. When ready to eat, chop up the entire bell pepper and heat on a skillet. Serve on a  crusty sub with extra provolone cheese.