Ingredients
- 4 Bell Peppers
- 1 lb Ribeye Steak, shaved
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 1 can Cento Mushroom Stems Pieces (8 oz), drained
- 1 cup Cento Sauteed Onions
- 8 slices Provolone Cheese
- 1 cup Mozzarella Cheese
- 2 tbsp Fresh Parsley, chopped
Directions
Preheat your oven to 375°F while you prepare the bell peppers by splitting them longwise and removing seeds, and membranes. In a skillet, cook the shaved ribeye until browned and season it with salt and pepper. Combine the cooked ribeye, mushrooms, and sautéed onions, and cook for an additional 1-2 minutes. Stuff each bell pepper with one slice slice of cheese and top with this mixture and place them in a baking dish. Sprinkle shredded mozzarella cheese on top, cover with foil, and bake for 25-30 minutes. Then, remove the foil and broil for an additional 3-5 minutes until the cheese turns golden and bubbly. Allow the stuffed peppers to cool slightly before serving, and garnish with fresh parsley. Serves 4.
