Green peppers are my least favorite pepper and I don’t like to eat them raw like other peppers. I’ve been getting them in my share the last few weeks and have been using them in salsa but this week I thought I would try something different.
3 large green peppers with tops and seeds removed then cut in half
1 tablespoon evoo
1 lb. of thinly sliced ribeye (you could sub steak-ums)
1/2 large onion- diced
1 package of mushrooms- chopped
1 clove of garlic -minced
3/4 cup Marinara sauce
1/4 cup cream cheese
3 slices of provolone- size of the peppers
Preheat oven to 325
Place peppers cut side up in a glass baking sheet and cook 30 minutes until tender. They may collect moisture so drain water.
Meanwhile place evoo in a skillet and sauté onions and mushrooms for 6 minutes then add minced garlic for 30 more seconds. Season with S&P add steak and cook until no longer pink. Add a little more S&P.
Stir in marinara and cream cheese until smooth.
Stuff peppers with mixture then place a half slice of provolone on top.
Broil until golden 3-5 minutes.