Slice peppers in half lengthwise, remove ribs and seeds.
Slice onions and mushrooms. Saute over medium heat with butter,
olive oil, minced garlic and a little salt and pepper. Saute until
onions and mushroom are nice and caramelized. About 25-30
minutes.
Preheat oven to 400
Slice roast beef into thin strips and add to the onion/mushroom
mixture. Allow to 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.
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