Philly Cheesesteak Stuffed Peppers

 These were yummy. My kids ate them up! I found the recipe here.
Philly Cheesesteak Stuffed Peppers

3 Green Peppers
2 Packages of Roast Beef sandwich meat
1 tbsp olive oil
1 and 1/2 yellow onions sliced
2 cloves of garlic
3 small cans of mushrooms
1 cup of beef broth
salt, pepper, spices to taste
a little bit of mayo (optional)
About 1 cup of shredded mozzarella cheese
6 slices of mozzarella cheese  (You can sub the shredded for the sliced and use either 2 c                of shredded cheese or 12 slices)

First, I cut the peppers in half from the stem to the bottom, like pictured above.  I pulled out the seeds and the stem.  I sprayed a baking dish with non stick spray and placed the peppers in the pan, open side up.  Place some shredded mozzarella in the bottom of each pepper (or one slice if you're using only slices)

I sliced the onion and chopped the garlic while my olive oil was heating in a LARGE skillet over medium-med/high heat.  Once the oil was hot, I put the onion/garlic in the pan and sauteed it until the onions began to caramelize. 
 
  I dumped in the mushrooms and sauteed for another few minutes to let the flavors marry. Cut the roast beef into chunks. Add to pan. then add beef broth and bring to a boil. Add salt & pepper if you wish. or steak seasoning.

Once most of the liquid from the beef broth has evaporated, the mixture should look like the filling for a philly cheesesteak.  Spoon some of the mixture into each pepper, filling them to the brim.  Bake the peppers at 375 for about 20-30 minutes until the peppers are soft.

  Top each pepper with a slice of cheese or some shredded cheese and put back into the oven for another 10 minutes (make sure the cheese is melted a bubbly).

Enjoy!!