Philly Cheese Steak Stuffed Peppers

Ok, who doesn't want to devour a Philly Cheese Steak on a regular basis? I would if it could be done without weight gain. This is a way to get the awesome taste without all the carbs and calories that bread brings. Who is ready for a taste explosion? Ingredients are listed in the order they are used.. Genius right?

Ingredients

3 Tbs. Butter, sliced

3 Tbs. Olive Oil

1 Tbs. Garlic - Minced

Salt and Pepper - to taste

1 Medium Sweet Onion

10 oz. Baby Bella Mushrooms, Sliced

12 oz. Thinly Sliced Roast Beef

12 Slices Provolone Cheese

3 Large Green Bell Peppers

Directions

Cut up the onions into thin slices. Add butter, olive oil, garlic, salt and pepper to a pan. 
Add the onions and mushrooms to pan. Put on medium low heat. Cook until the onions 
and mushrooms are carmelized and delicious( About 25-30 minutes). Drooling yet?

Slice peppers in half and remove all the seeds.

Preheat oven to 400 degrees F.

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

5-10 minutes

Put a slice of provolone cheese in each pepper to line it.

Fill the peppers with enough meat mixture until they are almost ready to overflow.

Place a slice of provolone on top of each pepper half.

Place in oven until the cheese is melty, bubbly, brown and delicious.

Nom 1 or 2 or however many. Noone is judging how you will inhale the deliciousness or going to tell. 

Disclaimer: I do not claim original licensing on any recipe unless specifically stated. This one was taken from http://peaceloveandlowcarb.blogspot.com/.