-
1
1. Spray an 11x7-inch baking dish with nonstick cooking spray, set aside.
-
2
2. In a large stockpot, over high heat, bring 4 cups of water to a boil.
-
3
3. Slice the green peppers in half lengthwise and remove ribs and seeds.
-
4
4. Place the pepper halves, two at a time, in boiling water for 2 to 4 minutes. Repeat with the remaining peppers. The pepper askina will lose a little brightness after cooking in boiling water. Use tongs to carefully remove the peppers from water and place open side down on paper towels to drain excess water.
-
5
5. Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, red bell pepper, onion, garlic, salt, and black pepper. SautA for 2 to 3 minutes until the onion and peppers have softened.
-
6
6. Preheat the oven to 400Au00b0 F. Add the thinly sliced flank steak to the skillet. Stir in the Worcestershire sauce and cook for 2 to 4 minutes. Flank steak should still be slightly pink in the middle or at an internal temperature of 120Au00b0 F for medium-rare , 130Au00b0 F for medium.
-
7
7. Place the green bell pepper halves open side up in baking dish. Line the inside of each pepper half with A1/2 slice of provolone cheese.
-
8
8. Using a slotted spoon, transfer A1/2 cup of the flank steak mixture to each bell pepper half.
-
9
9. Top each pepper with the remaining A1/2 slice of provolone cheese.
-
10
10. Bake the peppers for 10 minutes in preheated oven until cheese is melted.
