Preparation & Cooking Time:  1 hour

Serves 6

INGREDIENTS

6 large sweet peppers, (tops, membrane, and seeds removed)
1 tbsp butter
2 tbsp olive oil
1 large onion, thinly sliced
Small box of mushrooms, thinly sliced
6 cloves garlic, thinly sliced or grated
3 sprigs thyme (optional)
2 tbsp Worcestershire sauce
1 tsp paprika
1/2 tsp crushed red pepper flakes or more is you want it hotter
Salt and Pepper to taste
3 – 4 thinly sliced ribeye steaks
1/3 cup red wine (you can use a stock or water instead)
1 tablespoon parsley, finely chopped
Splash of red wine optional.

Cheese can be added into the mix also

5 ounces cream cheese
6 ounces white cheddar, grated
1 cup grated parmesan
6 slices of provolone cheese or cheese slice of choice.

Method

Preheat oven to Gas mark 7, 425 ^oF or 200 ^oC.

Line a large baking tray with Greaseproof paper.

1. Slice the tops off each pepper, and scoop out the membrane and seeds with a spoon. Lightly season the peppers with a tiny bit of salt and pepper. Place each pepper on the Greaseproof paper. Bottom side up and cook for about 15 minutes until they are soft. Set aside and start the filling.
2. Add the olive oil and butter to a large frying pan over medium to medium-high heat until hot and foamy.
3. Place the onions in the pan and season then sauté until softened — about 6 to 8 minutes.
4. Add the mushrooms and cook together for about 8 – 10 minutes until all the moisture has gone.
5. Then add the sliced garlic, paprika and pepper flakes. Continue to cook for about 4 minutes.
6. Then add the Worcestershire sauce and fresh thyme.
7. Lastly, add the thinly sliced ribeye steak, and toss to combine, making sure the beef isn’t in one huge lump. Pour in the red wine to deglaze the pan and incorporate all that yummy flavour stuck to the bottom back into the filling. When the wine has evaporated and the meat is no longer pink, turn the heat off.

If you are adding cheese it is at this stage - add the cream cheese first and then the grated cheeses mix into the meat mixture.

Lastly, transfer the peppers to the baking tray and drizzle with about 2 teaspoons of olive oil. Fill the peppers with the mixture and add the slice of cheese onto the top of the pepper if you are adding cheese. Put the peppers into the oven for about 10 minutes and then serve. 

These would be great with a salad possibly try the Fattoush salad that is on the Recipe box and some dashes of your favourite sauce.