Michael and I have had these a couple times now. They are a low carb option when craving Philly cheese steak sandwiches. It also was a nice change from how I usually do stuffed peppers. I have used a combo of red, yellow and orange peppers as Michael isn't fond of green peppers.
Philly Cheese Steak Stuffed Peppers
2 large bell peppers
8 oz thinly sliced roast beef
8 slices provolone cheese
1 medium sweet onion - sliced
1 cup mushrooms - sliced
Preheat oven to 400◦. Slice peppers in half lengthwise removing ribs and seeds. Sauté until onions and mushrooms are nice and caramelized. Slice roast beef into thin strips and add onion/mushroom mixture. Cook 5-7 mins. Line the inside of each pepper with provolone cheese and fill each with meat mixture until they are overflowing. Top each pepper with another slice of provolone cheese and bake for 15-20 mins until cheese is golden brown.