Ingredients
Method
- Cut bell peppers in half; remove seeds and membranes using a small paring knife.
- Brush cut sides with oil, sprinkle 1/8 tsp salt and pepper per pepper half.
- Place cut side up on a parchment-lined baking sheet; roast at 350°F for 25 minutes.
- Melt 2 Tbsp butter and 2 Tbsp oil in a large skillet over medium-high heat.
- Add onions and sauté for 10 minutes until translucent; stir in remaining 1/8 tsp salt.
- Cook 8 minutes longer until edges are caramelized and golden; adjust heat to prevent burning.
- Add mushrooms and garlic powder to pan; cook 8 minutes, stirring occasionally.
- Scrape browned bits into the mixture for extra flavor; reduce heat to medium.
- Add shaved beef steak and cook until browned and no pink remains.
- Stir in Worcestershire sauce, then remove from heat.
- Stuff each roasted pepper half with the beef and vegetable mixture.
- Top each with a slice of provolone cheese; return to oven.
- Bake an additional 10 minutes until cheese is melted and golden.
Notes
Ensure onions and mushrooms are drained well before stuffing to avoid sogginess.
For a vegan version, substitute beef with grilled portobello mushrooms.
Leftovers freeze well for up to 3 months; thaw and reheat at 325°F for 15–20 minutes.
For a vegan version, substitute beef with grilled portobello mushrooms.
Leftovers freeze well for up to 3 months; thaw and reheat at 325°F for 15–20 minutes.