Philly Steak Stuffed Peppers
Serves: 2-4
Ingredients
2 1/2 bell pepper, divided
1 tbsp. vegetable oil
1 small onion, finely chopped
3 oz. mushrooms, finely chopped (optional)
2 frozen marinated ribeye pieces
Salt & peper to taste
1/2tsp. Italian seasoning
1/4 tsp. garlic powder
4 slices provolone
Parsley for garnish
Directions
Preheat oven to 350. Cut 2 of the bell peppers in half vertically, place them in a baking dish and cover tightly with aluminum foil. Bake the peppers until tender, about 30-40 minutes.
Chop the remaining 1⁄2 bell pepper into bite sized pieces, then make the filling: Heat a skillet over medium heat and add 1 tbsp. of vegetable oil. Add the onions, chopped peppers and mushrooms, and cook until tender and lightly browned. Remove the pepper and onion mixture from the pan and set aside. In the same pan, cook the steak according to package instructions, then add the pepper and onion mixture back to the pan once steak is fully cooked. Season with salt, pepper, Italian seasoning and garlic powder, and mix to combine.
Fill the peppers with the prepared filling and top each with a slice of provolone cheese. Bake uncovered for another 8-10 minutes, until the cheese is melted and beginning to brown. Garnish with chopped parsley.
