Anywho...this was quick and easy (which was good because I was staaaaaahhhhving) as well as very satisfying. Read: I wasn't in the kitchen looking for crackers or chips a couple hours later to keep the carb monster inside me at bay like I have to do sometimes. Give it a shot!
8 oz thinly sliced roast beef (I used carving board roast beef for bigger pieces)
8 slices provolone cheese (I used 2% swiss)
2 large green bell peppers
1 medium sweet onion
6 oz baby bella mushrooms
2 T olive oil
1 T garlic, minced
salt and pepper to taste
Slice peppers in half lengthwise, remove ribs and seeds. Slice onions and saute them with mushrooms in olive oil with minced garlic, salt and pepper. Saute while stirring until onions and mushrooms are nice and caramelized (25-30 minutes...I thought about pulling them sooner because they smelled so good but pleeeeaaase way for them to caramelize and you will not be sorry).
Preheat oven to 400 degrees. Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook for 5-10 more minutes. Line the inside of each pepper with a slice of provolone, and fill each pepper with meat mixture until they are nearly overflowing. Top each pepper with another slice of provolone.
Bake for 15-20 minutes until the cheese is golden brown.