8 oz. thinly sliced Roast Beef
8 slices Provolone Cheese
2 large green bell peppers
1 medium onion
6 oz. Baby Bella Mushrooms
2 T butter
1 T olive oil
1 T garlic, minced
salt and pepper to taste
Slice peppers in half lengthwise, remove ribs and seeds.
Mince 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.
Preheat panggangan to 400 degrees.
Chop roast beef into small pieces and add to the onion/mushroom mixture. Allow to cook 5 minutes
Line the inside of each pepper with a slice of provolone cheese. Fill each pepper with meat mixture until they are nearly overflowing (REALLY press that mixture in:)
Top each pepper with another slice of provolone cheese. Bake for 15-20 minutes until the cheese on top is golden brown.