Philly Stuffed Peppers
2 shallots, thinly sliced
1 cup mushrooms, chopped
2 Tablespoons butter
1/2 pound roast beef deli meat, torn into bite-sized pieces
2 green bell peppers
8 slices of provolone or pepper jack cheese
Horseradish sauce, if desired
Cook shallots and mushrooms in butter over low heat until shallots begin to caramelize, about 20 minutes.
Add roast beef, and cook for another 5 minutes.
Cut the green bell peppers in half, and remove seeds and white veins.
Layer the peppers with one slice of cheese, horseradish sauce, and meat and cooked vegetables. Top with another slice of cheese.
Bake in a 400* oven for 15 minutes, or until cheese is bubbly.
This is a great make-ahead meal. Cook shallots, mushrooms and roast beef, then store in refrigerator. When you are ready to eat, fill the peppers and bake.
