3 thin sliced breakfast steaks
3 green bell peppers
1 vidalia onion
Adolph seasoned tenderizer
8 ounches sliced mushrooms
Olive oil spray
6 slices of provolone cheese
Wash and half lengthwise the bell peppers. Scrape seeds and ribs out and discard.
Spray foil with olive oil spray.
Place bell peppers on the foil on a pizza pan. Cover with another piece of foil and bake for 30 minutes at 350 degrees.
Spray skillet with olive oil spray.
Season meat with Adolph's seasoned tenderizer.
Brown the steaks on each side. Remove skillet from the heat.
Chop onion into pieces about one inch in length.
Remove the meat from the skillet, replacing the meat with the onions and sliced mushrooms.
Saute the onions and mushrooms.
Cut the steak in ½ by 1 inch strips and return to the skillet to the heat.
Add 2 tablespoons water to aid in steaming the vegetables.
When sauteed, remove from the heat.
After the 30 minutes of baking of the the bell peppers, remove the pan of them.
Remove the foil from the top.
Spoon the meat, onion, and mushroom mixture into the six green pepper boats.
Return to the oven for 20 minutes.
Remove and place a slice of provolone on each boat.
Return to oven to melt the cheese.
Serve and enjoy.