Philly Cheesesteak Stuffed Peppers

Ingredients

• 12 oz strip steak (sirloin) – cut in to strips
• 3 oz mushrooms
• 3 oz onions
• 1 tsp oregano
• 3 tbsp olive oil
• 5 oz provolone cheese, sharp (substitute with cheddar if unavailable)
• 5 oz bell pepper
• 4 oz cream cheese spread (full fat)
• 1 oz jalapeño

Directions

1. Set oven to 350°F / 180°C / Gas 4.
2. Chop the top off bell peppers and remove the insides.
3. Place on a baking tray and spray with olive oil. Then place in the oven for 20 minutes.
4. Place a pan on a medium high heat. Add olive oil and onion. Fry until translucent.
5. Add additional oil, steak, mushrooms and oregano. Cook until steak is done.
6. To the cooked bell peppers, add steak and mushroom mix followed by cream cheese. Top with more steak, jalapeño and provolone cheese.
7. Repeat for other peppers and add back to the oven to broil (grill) for 5 minutes, so that the cheese melts.
8. Cut into smaller portions if needed. Arrange into meal prep containers alongside a side salad of lettuce and cherry tomato. Allow to cool before covering and storing in the fridge.