Cheese Steak Stuffed Peppers

It's what's for dinner, and you can eat as much as you want without worrying about calories.  Sound too good to be true?  Just trust me.  Add these to your diet, and your body will thank you.

Make double or triple to put in the freezer for when you don't feel like cooking.  To freeze, place unbaked, stuffed peppers in a freezer bag or other freezer container, and place in the freezer. Thaw before baking.

You will need (per batch):

4 bell peppers, halved and seeded
1-2 onions, julienned
2 cloves garlic, minced
1 teaspoon cooking oil
1 pound roast beef (or ground beef, steak, roast, or other lean meat), sliced
1 small can mushrooms, drained
Salt
Pepper
Your choice of shredded cheese or thin cheese slices

Heat oven to 375° F.

Spray an oven safe dish or pan with cooking spray.  Place peppers open side up on dish.

Heat frying pan on medium high heat.  Add oil, onions and garlic. Sauté until nearly caramelized.  Add meat and mushrooms. Salt and pepper generously. Cook until nearly all liquid has evaporated and meat is done.

Fill peppers (somewhat evenly) with meat mixture.  If there is extra, just pile it on top of the peppers.  Top with cheese (it's at this point you will set any aside for freezing, if you choose to freeze any). Bake for 20-25 minutes. Serve and enjoy!

These are quite filling on their own.  If you want to eat your fill and not think about calories, skip the side dish.  You won't go hungry, guaranteed!