Philly cheese steak stuffed bell pepper

With all Hanna's food allergies making dinner has become huge challenge!  I started looking on Pintrest for recipe ideas and I came up with this one.   I made Hanna's bell pepper with chicken instead of roast beef and I did not put cheese on hers.  Levi tried turning his nose up at them when we were at Walmart getting what we need.  After dinner Levi decided it was good.  This will be added to our dinner menu.

Philly cheese steak stuffed bell pepper
 

1/2 lb Thinly Sliced Roast Beef

12 Slices Provolone Cheese

3 Large Green Bell Peppers

1 Large Sweet Onion

6 oz. Baby Bella Mushrooms (optional)

2 Tbs. Olive Oil

1 Tbs. Garlic - Minced

Salt and Pepper - to taste

 

For large peppers slice in half lengthwise, remove ribs and seeds.  For smaller peppers you can cut tops off and remove ribs and seeds.

Slice onions and mushrooms.  Saute over medium heat with olive oil, minced garlic and a little salt and pepper.  Saute until onions and mushroom are nice and caramelized.  About 25-30 minutes.

Preheat oven to 400*

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

Bake for 15-20 minutes, top each pepper with another slice of provolone cheese and put back in oven until cheese is melted and golden brown.