Philly Cheesesteak Stuffed Bell Peppers
2 tbsp olive oil, divided
4 green peppers, cut in half
1 sirloin steak
1 1/2 cups sliced mushrooms
1/2 red pepper, sliced
1 small red onion, sliced
2 cups fat-free mozzarella cheese, grated
1⁄2 Tsp paprika
1⁄2 Tsp chili powder
1⁄2 Tsp onion powder
1⁄2 Tsp garlic powder
1⁄2 Tsp dried thyme
1⁄2 Tsp dried basil
1⁄2 Tsp dried marjoram
Salt and pepper to taste
Preheat oven to 400 F. Cut green peppers in half and de-seed them. Drizzle with 1 tbsp olive oil, season with salt and pepper and bake in a 9x13 dish covered with tin foil for 10 minutes.
Add remaining 1 tbsp of olive oil to a large mixing bowl. Add paprika, chili powder, onion powder, garlic powder, thyme, basil and marjoram and steak. Marinate in fridge for 30 minutes.
In a large frying pan add olive oil and heat over high heat until oil is smoking. Add steak and sear for 1 minute per side. Remove from heat and slice very thinly across the grain when cool enough to handle.
In same skillet with juices from steak, add mushrooms and cook until they start to release juices. Add onions and red pepper, sautéing for 2-3 minutes until tender and seasoning with salt and pepper.
Meanwhile, remove green peppers from oven. Divide steak slices and veggies among peppers then top with cheese and season with a little more salt and pepper.
Bake for 15 minutes or until cheese is melted. Remove and serve!