Sort ingredients
schuyler123
QR Code
Listen
Pdf
Preheat your oven to 400°F. Lightly grease a baking dish and set it aside.
Heat the cooking oil in a large skillet over medium heat. Add the sliced mushrooms and cook for 4–5 minutes, stirring occasionally, until they release their moisture and begin to brown.
Add the diced onion to the skillet and continue cooking until the onion becomes soft and lightly golden. Transfer the mushroom and onion mixture to a bowl and set aside.
In the same skillet, add the thinly sliced beef. Cook until browned and fully cooked through, breaking it apart as needed.
Return the cooked mushrooms and onions to the skillet with the beef. Season with salt and pepper, then stir well to combine. Remove from heat.
Cut the tops off the bell peppers and remove the seeds and membranes. Place one slice of provolone cheese inside the bottom of each pepper.
Spoon the beef and vegetable mixture evenly into the peppers. Top each stuffed pepper with another slice of provolone cheese.
Arrange the peppers upright in the prepared baking dish. Bake for 25 minutes, or until the peppers are tender and the cheese is melted and bubbly.
Let rest for a few minutes before serving.