Philly Cheesesteak Stuffed Peppers

• 1 lb pre cut fajita angus beef, Thawed
• 1/2 teaspoon seasoning salt
• 1/2 teaspoon meat tenderizer
• 1 tablespoon buttermilk
• 1/2 onion, Diced
• 1/2 green pepper, Diced
• 1/2 cup mushroom pieces
• 1 (8 ounce) can diced tomatoes (Pre Seasoned with Basil, Garlic, Oregano )
• 4 provolone cheese slices
• 1 cup shredded mozzarella cheese
• 4 gutted green bell peppers

1. In a bowl Mix Beef, Salt, Tenderizer and Buttermilk.
2. Cover and sit in refrigerator for 2 hours.
3. Boil The 4 Bell Peppers for about 10 minutes. Boil Longer if you want the peppers to be a bit softer.
4. Heat Oven to 400 Degrees.
5. After 2 hours of Marinade, Rinse marinade off meat.
6. Then lightly season with Garlic powder, Onion powder, and Black pepper.
7. Heat skillet with light olive oil; Pan Sear Meat, Diced Onion, green pepper and mushroom Until done.
8. Fill Peppers:
9. 1. Shredded Mozzarella.
10. 2. Meat mixture.
11. 3. Teaspoon of diced tomatoes.
12. Repeat until Pepper is overflowing.
13. Place Peppers in a pan that has Walls so they can have support while they cook. Place any left over diced tomatoes in the bottom of pan.
14. Cook for 15-20 Minutes, Take out Then place Provolone slice on each then Broil for 1-2 minutes, or until the cheese starts to brown.

beef, seasoning salt, tenderizer, buttermilk, onion, green pepper, mushroom pieces, tomatoes, provolone cheese, mozzarella cheese, green bell peppers

Taken from www.food.com/recipe/philly-cheesesteak-stuffed-peppers-534123 (may not work)