Philly Cheese Steak Stuffed Peppers

Philly Cheese Steak Stuffed Peppers 1 pound 85 % lean ground beef 1 tsp dijon mustard 1 tsp garlic salt 1 Tbs Worcestershire sauce 4 green bell peppers medium 8 oz bella mushrooms sliced 1/2 cup onions chopped fine 1 tbsp olive oil 8 slices Provolone cheese Pepper to taste Cut tops off of the peppers and use a spoon to scrape out the inside, removing seeds and pithy ribs. Place in a microwave safe baking dish, cover with plastic wrap and microwave for 3-4 minutes. Remove the plastic wrap, and pour off any accumulated water. Preheat oven to 350 degrees F and place rack to the middle position. Meanwhile, heat a skillet over medium heat. When hot, add oil. Stir in the mushrooms, cook for 2-3 minutes. Add the onion and stir, cooking until they turn opaque and the mushrooms have cooked 2-3 minutes. Remove the mixture from the skillet. Add the ground beef to the skillet, along with the dijon mustard, garlic salt, and worcestershire sauce. Break it up while cooking, cook through. Once cooked through, add the mushroom mixture back to the skillet and season with enough salt and pepper to your preference. Lightly season the peppers with salt and pepper. Place 1 slice of provolone cheese in the bottom of a pepper, and evenly divide the ground beef mixture among them. Bake for 20 minutes. Top with the remaining provolone cheese and broil to melt and brown the cheese (2-3 minutes).