(can easily be doubled for left overs or a larger family)
4 Bell Peppers - any color
1 package of shaved steak
1 yellow onion, cut in half and sliced thin
1 tomato, diced
1 bag of sliced cheddar/Monterrey jack cheese (or a block you shred yourself)
1 Tbsp Olive Oil
2 Tbsp Worcestershire Sauce
2 Tbsp ground spicy mustard
1 Tbsp minced garlic
1 tsp Seasoning Salt
1 tsp onion powder
Salt & Pepper to taste
Pre-heat oven to 425
Slice and saute the onions on medium heat in 1 Tbsp of olive oil until cooked and lightly browned. Remove and set aside.
Saute the sliced steak, adding the mustard, garlic, and other spiced once almost cooked through. Add the onions back to the pan and mix well.
Wash & cut peppers in half either the short or long way, whichever is preferred. Take out the ribs and stems, then lay inside a baking dish, uncut side down. Put in about 2 TBSP of cheese in the bottom of each half. Spoon in the steak and mushroom mixture into the peppers, filling up 3/4 of the way or up to the top depending on the size of your peppers. Divide the diced tomato among the 4 pepper halves. Top with more cheese (to your preference). It's OK if it spills out and lands in the baking dish, the extra crispy pieces of cheese taste just like a cheese it and adds a nice crunch to your dinner. Put tin foil over the pan and back the peppers covered for approximately 30 min or until the peppers are softened and easy to cut. Let cool about 5 min, then serve. If you would like to stretch the meal out and not eat an entire pepper, make a side of roasted potatoes or a nice salad to accompany your meal.