Ingredients:

• 1 lb thinly sliced steak (sirloin or skirt steak work great)

• 2 tbsp olive oil

• 1 small onion, thinly sliced

• 1 small green bell pepper, thinly sliced

• 1 small red bell pepper, thinly sliced

• 1 tsp garlic powder

• Salt and pepper, to taste

• 4 large bell peppers (any color), halved and seeds removed

• 6 slices provolone cheese

• Optional: Mushrooms or banana peppers for extra flavor

Instructions

Preheat oven to 375°F.

Prepare the Peppers:  Slice the bell peppers in half lengthwise and remove seeds and membranes.  Place pepper halves in a baking dish and pre-bake for 10 minutes to soften.

Cook the Steak Filling: Heat olive oil in a skillet over medium heat.  Add sliced onions and peppers (and mushrooms if using) and sauté until soft, about 5-7 minutes.  Push veggies to the side and add sliced steak. Cook until no longer pink.  Stir in garlic powder, salt, and pepper. Remove from heat.

Assemble the Peppers:  Place half a slice of provolone cheese at the bottom of each pepper half.  Spoon in the steak and pepper mixture.  Top each pepper with another half slice of provolone.

Bake for 15–20 minutes or until cheese is bubbly and lightly browned.

Serve Hot - Top with a sprinkle of chopped parsley or red pepper flakes.