Philly-Stuffed Peppers

Ingredients

6 colorful bell peppers

1 cup mushrooms (diced)

1 small onion (diced)

2 cloves garlic (chopped)

1 1/2-2 pounds lean cut of steak (or whatever meat you have on hand)

Serves: 6

Instructions

Preheat oven to 400 degrees

Wash peppers, cut tops off, clean out the inside of each and place into a pan

Over medium heat toss onions, mushrooms, garlic and thinly sliced meat together until cooked through. Add salt and pepper, to taste.

Lisa’s tip: Be sure to chop up and use the tops of peppers, too.

Fill peppers with meat mixture

Top each pepper with a slice of provolone cheese.

Bake for 20 minutes until cheese is golden brown.

Serve and enjoy.