4 oz. Thinly Sliced Roast Beef
3 Slices Reduced Fat Provolone Cheese (1 oz slices)
1 Large Green Bell Peppers
¼ cup chopped Onions
1 cups sliced Baby Bella Mushrooms
½ Tbl Garlic - Minced
Salt and Pepper - to taste
Non-Stick spray/Non-stick pan
Slice peppers in half lengthwise, remove ribs and seeds.
Chop onions and slice mushrooms. Saute onions, mushrooms and garlic over medium heat in Non-Stick spray until they are softened and cooked through.
Preheat oven to 400*
Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutes. Line the inside of each pepper with a 1/2 slice of provolone cheese. Fill each pepper with ½ the meat mixture. Top each pepper with a full slice of provolone cheese. Bake for 15-20 minutes until the cheese on top is golden brown.
Serve and Enjoy!
Modified version of http://fastpaleo.com/philly-cheesesteak-stuffed-peppers/