Ingredients:

  • 4 large bell peppers, halved and deseeded
  • 1 tbsp extra virgin olive oil
  • 0.5 tsp sea salt
  • 1 lb ribeye steak, shaved paper-thin
  • 1 large yellow onion, thinly sliced
  • 8 oz cremini mushrooms, diced
  • 2 cloves garlic, minced
  • 2 tbsp Worcestershire sauce
  • 4 oz cream cheese, softened
  • 8 slices provolone cheese
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat oven to 200°C. Slice the 4 bell peppers in half from stem to base, remove the seeds and white ribs, then place them cut side up on a baking sheet.
  2. Drizzle the halves with 1 tbsp olive oil and a pinch of salt. Bake for 10 minutes until they are slightly softened but still hold their shape. Note: This prevents the common crunchy pepper mistake.
  3. While the peppers roast, heat a large skillet over medium high heat. Add the 1 lb shaved ribeye in a single layer and cook for 3 minutes until the edges are browned and crisp.
  4. Move the beef to one side of the pan. Add the thinly sliced yellow onion and 8 oz diced mushrooms. Cook for 5 minutes until the onions are translucent and the mushrooms have released their liquid.
  5. Stir in the 2 cloves minced garlic and 2 tbsp Worcestershire sauce. Cook for 1 minute until the aroma of the garlic hits you.
  6. Reduce the heat to low and stir in the 4 oz softened cream cheese. Mix constantly until the beef and vegetables are coated in a velvety, white sauce.
  7. Take the peppers out of the oven. Use a spoon to pack the beef mixture tightly into each pepper half.
  8. Place one slice of provolone over each stuffed pepper. If the peppers are large, you can tuck a second slice underneath the beef filling before stuffing.
  9. Return the tray to the oven for 10 minutes until the cheese is bubbling and starting to show golden brown spots.
  10. Sprinkle with the chopped parsley and let them sit for 5 minutes until the filling sets slightly, making them easier to eat.