Philly Cheesesteak Stuffed Peppers

Preheat the oven to 400°F.

Cut a third off one side of each pepper from stem to end. Leaving the stems on, remove the ribs and seeds. Slice the pepper “lids” into thin strips to cook with the onions and mushrooms.

Bake peppers on a baking dish cut side-up for 30 minutes.

Heat olive oil in a large skillet over medium heat. Add the reserved sliced peppers, onions, and mushrooms.  Cook, until they softenand start to caramelize around the edges, 12 to 15 minutes. Transfer vegetables onto a cutting board to chop with the cooked steak later.

In the same skillet, heat the remaining olive oil. Add the sliced steak and salt and pepper.  Spread out in a thin layer. Cook them 1-2 minutes in batches so they cook without steaming.

Transfer steak onto the cutting board. Roughly chop the steak and the vegetables into small pieces. Toss them together with your hands to combine.

Remove peppers from oven. Keep the oven on. Carefully fill each pepper half full with the filling. Place a slice of cheese on top of the filling. Top with more filling until the pepper is full. Top each pepper with another slice of cheese. Sprinkle the tops with thyme.

Bake stuffed peppers for 15 minutes until the cheese is melted and peppers are tender. Serve warm. Leftovers can be kept in the fridge 3 to 4 days tightly covered. Reheat in a 350°F oven until warmed through, 15 to 20 minutes.