Step 1: Prep Those Peppers

• Preheat your oven to 375°F.

• Slice the bell peppers in half, right down the middle (lengthwise). Pull out all the seeds and the little white bits.

• Rub the pepper halves with olive oil and sprinkle with a little salt and pepper.

• Place them cut side up in a baking dish and roast for 15-20 minutes while you make the filling.

Step 2: Cook The Filling

• Heat olive oil in a large skillet over medium heat.

• Toss in your sliced onions and mushrooms. Cook these down for about 7-8 minutes until soft and golden.

• Add in minced garlic, salt, pepper, and Worcestershire sauce. Stir for 1 minute.

• Push the veggies to the side of the skillet and add your sliced steak. Cook for 3-4 minutes until just cooked through (don’t overcook or it’ll get tough).

• Mix the steak and veggies together.

Step 3: Stuff Those Peppers

• Take your roasted peppers out of the oven.

• Spoon the steak and veggie mix into each pepper half.

• Lay a slice of provolone cheese over each stuffed pepper.

Step 4: Bake Until Melty

• Pop the stuffed peppers back in the oven for about 10 minutes — or until the cheese is gooey and perfect.