Philly Cheese Steak Stuffed Bell Pepper

• Gluten free

• Meat

  • 1 (7-ounce package Roast beef

• Produce

  • 4 Green bell peppers, Large
  • 2 Mezzetta whole golden greek peperoncini
  • 1 cup Mushrooms
  • 1 White onion

• Condiments

  • 2 tbsp Mustard, brown

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 (7-ounce package Provolone cheese

Found on platingpixels.com

Description

Ingredients

• 4 large green bell peppers
• 2 tablespoon olive oil
• 1 white onion, chopped
• 1 cup sliced mushrooms
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 2 tablespoons brown mustard
• 1 (7-ounce) package sliced roast beef
• 1 (7-ounce) package sliced provolone cheese
• 2–3 Mezzetta Whole Golden Greek Peperoncini, chopped

Directions

• Preheat oven to 400º F. Cut stems off bell peppers, de-seed, rinse, and cut in half vertically. Place halves on a parchment lined baking sheet. Roast 10–15 minutes to slightly cook, then remove from oven.
• Meanwhile: Heat olive oil in a large skillet or non-stick pan to medium-high heat. Add onion and cook 5–7, stirring often, until translucent and fragrant. Stir in mushrooms, salt and pepper. Cook 5–7 more until lightly browned.
• Evenly spread mustard onto each bell pepper half. Top with vegetable mix and a slice of roast beef and cheese. Bake at 400º for 10–15 minutes, until cheese is melted and bell pepper is tender. Top with chopped Mezzetta Peperoncini.