Step 1: Preheat & Prep the Peppers

1. Preheat oven to 375°F (190°C).
2. Slice bell peppers in half lengthwise and remove seeds.
3. Lightly brush with olive oil and place in a baking dish, cut side up.
4. Bake for 10 minutes while preparing the filling (optional but recommended for softer peppers).

Step 2: Cook the Steak & Vegetables

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
2. Add shaved ribeye steak, season with salt & pepper, and cook for 2-3 minutes.
3. Stir in Worcestershire sauce, then remove the steak from the skillet.
4. In the same pan, add sautéed mushrooms and caramelized onions. Cook for 3-4 minutes until tender.

Step 3: Make the Filling

1. Lower the heat to medium-low, return the steak to the skillet, and stir in cream cheese.
2. Mix until fully melted and creamy. Remove from heat.

Step 4: Stuff & Bake

1. Remove the pre-baked bell peppers from the oven.
2. Fill each pepper with the steak mixture, packing it in tightly.
3. Top each stuffed pepper with shredded provolone cheese.
4. Bake for 25-30 minutes, or until the cheese is melted and golden brown.

Step 5: Serve & Enjoy!

• Let the stuffed peppers cool for a few minutes before serving.
• Enjoy with a side salad, roasted veggies, or a creamy dipping sauce.