Ingredients
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8 oz. fresh sliced mushrooms, halved or coarsely chopped
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1/2 large sweet onion, quartered and sliced (or 1 medium-sized onion)
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8 Tbl. butter, divided
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1/2 tsp. garlic salt
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1/2 tsp. coarse ground black pepper
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3 medium or 2 large garlic cloves, finely chopped or run through a garlic press
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1 lb. thinly sliced deli roast beef
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4 - 5 sweet red cubanelle peppers, halved lengthwise and cleaned out
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8 - 10 thick slices deli provolone cheese, halved
Instructions
Preheat oven to 375º F.Place prepared peppers onto foil-lined and sprayed baking sheet.Bake in preheated oven for 15 minutes. Remove from oven and set aside. Turn oven down to 350º.While peppers are roasting, sauté mushrooms and onions in 6 Tbl. butter until soft, about 20 minutes over low heat.Stir in garlic salt, pepper and fresh garlic. Stir in coarse chopped deli beef. Add rest of butter, cut up. Sauté, stirring, for another 5 minutes.Fill peppers with beef mixture and top each with 2 half slices of cheese.Pop back into oven and bake for another 15 minutes until cheese has melted.Serve hot.
