This is a quick-ish dinner and really quick if you make it the Peace Love and Low Carb way.
I didn't because I don't like to use deli meat and it calls for deli roast beef.
My way is almost as easy. I bought a small package of round steak, put it in the Crock-Pot with some Montreal Steak Seasoning and a splash of beef stock and let it cook on low all day. When I was ready to make dinner, I chopped the meat and followed the other directions.
PHILLY CHEESESTEAK STUFFED PEPPERS
1 large green bell peppers per person (so 2-4)
1 medium sweet onion, sliced
6 ounces Baby Bella mushrooms, sliced
2 tablespoons butter
2 tablespoons olive oil
1 tablespoon garlic, minced
Salt and pepper, to taste
Slice peppers in half lengthwise, remove ribs and seeds.
In a large saute pan over low-medium heat, add butter, olive oil, garlic, mushrooms onions and a little salt and pepper. Sauté until onions and mushroom are nice and caramelized. About 30 minutes.
Preheat oven to 400°.
Slice 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 slice of provolone cheese. Fill each pepper with meat mixture until they are nearly overflowing. Top each pepper with another slice of provolone cheese.
Bake for 15-20 minutes until the cheese on top is golden brown.