2 YELLOW PEPPERS CUT IN HALF
1 TABLESPOON OF OLIVE OIL
1 SWEET ONION, SLICED
1 PACKAGE OF PORTOBELLO MUSHROOMS SLICED
12 OUNCES OF TOP ROUND STEAK THINLY SLICED
PEPPER/SALT TO TASTE
1 TABLESPOON OF ITALIAN SEASONING
2 TABLESPOONS OF WORCESTERSHIRE SAUCE
4 SLICES OF PROVOLONE CHEESE
PREHEAT OVEN TO 375 DEGREES & BAKE THE PEPPER HALVES FOR 25 MINUTES
ON THE STOVE, HEAT THE OIL AND ADD ONION, COOK FOR
ABOUT 3 MINUTES. ADD THE MUSHROOMS, AND COOK 4
MINUTES. ADD THE STEAK, ITALIAN SEASONING, PEPPER AND
SALT AND COOK ABOUT 4 MINUTES. REMOVE FROM HEAT AND
ADD THE WORCESTERSHIRE SAUCE.
STUFF THE PEPPERS WITH THE MEAT MIXTURE AND TOP WITH
THE PROVOLONE CHEESE. PUT UNDER THE BROILER AND COOK
TILL CHEESE IS MELTED AND LIGHTLY BROWN.
