Instructions

1. Preheat oven to 400°.Slice the peppers in half lengthwise and seeds.
2. Add butter, olive oil, garlic, sliced mushrooms, onions and salt and pepper to a large sauté pan and cook over medium-high heat.
3. When the saute becomes fragrant, add white wine and beef stock.
4. Sauté until onions and mushroom soft and beginning to caramelize.
5. Slice roast beef into thin strips and add to the onion & mushroom mixture. Cook for 3-5 minutes until heated through.
6. Line the inside of each pepper with a slice of cheese and fill with the meat mixture and top with another slice of cheese
7. Bake for 15-20 minutes until the cheese on top is golden brown.