Philly Stuffed Peppers

Reported by: Katherine Rowe
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Updated: 3/13 8:12 am
Philly Stuffed Peppers

1/2 onion, thinly sliced
1 cup mushrooms, chopped
2 Tablespoons butter
1/2 pound roast beef deli meat, cut into bite-sized pieces
2 green bell peppers
8 slices of provolone or pepper jack cheese
Horseradish sauce, if desired

Cook onion slices and mushrooms in butter over medium heat until the onions are translucent and the mushrooms are cooked. 
Add the roast beef to the pan, and cook for another 5 minutes to warm the meat.
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 onions, mushrooms and roast beef, then store in refrigerator. When you are ready to eat, fill the peppers and bake. 
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