Philly Cheesesteak Stuffed Peppers

These are fast, easy, and fabulous. You should make them. Here is the original recipe from which I strayed just slightly.

Ingredients:
8 oz. thinly sliced roast beef (I buy the frozen hockey-puck philly meat from WM - don't judge!)
8 slices provolone cheese
2 large green bell peppers
1 jalapeno pepper (the original recipe calls for onion)
6 oz. baby bella mushrooms
2 Tbsp. olive oil, butter, or coconut oil
1 Tbsp. fresh garlic, minced
Salt, pepper, and dried minced onion to taste

Directions:
Preheat oven to 400. 

Slice peppers in half lengthwise, remove ribs and seeds.

Slice mushrooms & jalapeno. Saute over medium heat with your choice of fat and the garlic/salt/pepper/minced onion until the vegetables are tender.

Add cooked roast beef to the vegetables & heat through. Line the inside of each pepper half with provolone cheese (I tore my slices into smaller pieces to make more room for the filling).

Fill each pepper with meat mixture until they are nearly overflowing.

Top each pepper with another slice of provolone cheese.

Bake for 15 minutes or until the cheese on top is golden brown.

Food photography is not my forte, but these are delicious!!