Prep Time – 15 Minutes Cook Time – 50 Minutes

8 oz. Thinly Sliced Roast Beef
8 Slices Provolone Cheese
2 Large Green Bell Peppers
1 Medium Sweet Onion – Sliced
6 oz. Baby Bella Mushrooms – Sliced
1 Tbs. Garlic – Minced
3 Tbs. Italian dressing
Salt and Pepper – to taste

8 oz. Thinly Sliced Roast Beef 8 Slices Provolone Cheese 2 Large Green Bell Peppers 1 Medium Sweet Onion – Sliced 6 oz. Baby Bella Mushrooms – Sliced 1 Tbs. Garlic – Minced 3 Tbs. Italian dressing

Slice peppers in half lengthwise, remove ribs and seeds.

In a large sauté pan over low-medium heat, add olive oil, garlic, mushrooms, onions and a little salt and pepper. Sauté until onions and mushroom are nice and caramelized. About 20 minutes.

Preheat oven to 400°

Slice roast beef into thin strips and add to the onion/mushroom mixture. Add Italian dressing. 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.