1-First, preheat your oven to 350 degrees Fahrenheit and prepare the bell peppers by halving and seeding them. Lightly brush the halved peppers with vegetable oil and sprinkle with some of the salt and pepper, then bake them cut side up for 25 minutes to soften. This step ensures the peppers are tender and ready to hold the filling without staying too crunchy.

2-Next, in a large skillet over medium-high heat, melt 2 tablespoons butter and 2 tablespoons oil. Add the thinly sliced yellow onion and cook until it’s very soft and starting to caramelize, about 10 minutes, with a bit of salt for seasoning. Then, add the 8 ounces white mushrooms, 1 teaspoon garlic powder, the remaining ¼ teaspoon salt, the remaining ¼ teaspoon pepper, and 1 tablespoon Worcestershire sauce, cooking for about 8 minutes while stirring to soften everything up.

3-Reduce the heat to medium and add the remaining 2 tablespoons butter and 2 tablespoons oil, then mix in the 14 ounces shaved beef steak. Use a spatula to separate and brown the beef evenly until no pink remains. Now, stuff the par-cooked peppers with this flavorful filling, topping each one with a slice of Provolone cheese using all 4 slices.

4-Finally, bake the stuffed peppers for an additional 20 minutes until the cheese melts and everything is hot and bubbly. For more ideas on adapting this recipe, check out our easy chicken stir-fry tips for similar quick meals. Serve right away for the best taste and texture, and remember you can tweak ingredients for dietary preferences as you go.