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Philly Cheesesteak Stuffed Peppers
- 4 bell peppers cut in half with the ribs and seeds removed
- 2 tablespoons olive oil
- 1 cup sliced cremini mushrooms
- 1 medium onion halved and thinly sliced
- 1 pound skirt steak cut into bite-sized pieces
- 1 tablespoon gluten-free Worcestershire sauce * See Notes
- Pink Sea salt
- Fresh cracked black pepper
- 8 slices provolone cheese *See Notes
- Preheat the oven to 400
- Place the bell pepper halves on a large baking sheet or shallow baking dish.
- Place a slice of American cheese into each pepper half.
- Heat the olive oil in a large skillet over medium heat.
- Once the olive oil is hot, add the mushrooms and onions. Cook until the mushrooms soften and the onions are translucent, about 5 minutes, then push the veggies off to the edges of the pan and add the steak to the center of the pan. Add the Worcestershire sauce, salt, and pepper, and cook the steak for about 2 minutes.
- Spoon the steak mixture into the pepper halves and top with another slice of American cheese.
- Place the baking sheet in the oven and cook for 20 minutes. *See Notes
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