Taco Stuffed Peppers

Ingredients

• Green bell pepper

  Sweet, green, raw

  2 large (2-1/4 per lb, approx 3-3/4" long, or 328g

• Onions

  Raw

  1 medium or 110g

• Mushrooms

  White, raw

  2 cup, whole or 192g

• Garlic

  Raw

  1 tbsp or 9g

• Butter

  Unsalted

  2 tbsp or 28g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Beef round

  Eye of round, separable lean and fat, trimmed to 1/8" fat, all grades, raw

  8 oz or 227g

• Cheddar cheese

  8 slice (1 oz) or 224g

Directions

1. Slice peppers in half lengthwise, remove ribs and seeds.
2. Slice onions and mushrooms. Mince garlic. Sauté over medium heat with butter, olive oil, minced garlic and a little salt and pepper. Sauté until onions and mushroom are nice and caramelized. About 25-30 minutes.
3. Preheat oven to 400*
4. Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutes
5. Line the inside of each pepper with a slice of cheddar cheese. Fill each pepper with meat mixture until they are nearly overflowing. Top each pepper with another slice of cheddar cheese.
6. Bake for 15-20 minutes until the cheese on top is golden brown. Enjoy!

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