Philly Cheesesteak Stuffed Peppers - cooking recipe

Ingredients

1 lb pre cut fajita angus beef, Thawed
1/2 teaspoon seasoning salt
1/2 teaspoon meat tenderizer
1 tablespoon buttermilk
1/2 onion, Diced
1/2 green pepper, Diced
1/2 cup mushroom pieces
1 (8 ounce) can diced tomatoes (Pre Seasoned with Basil, Garlic, Oregano )
4 provolone cheese slices
1 cup shredded mozzarella cheese
4 gutted green bell peppers

Preparation

In a bowl Mix Beef, Salt, Tenderizer and Buttermilk.
Cover and sit in refrigerator for 2 hours.
Boil The 4 Bell Peppers for about 10 minutes. Boil Longer if you want the peppers to be a bit softer.
Heat Oven to 400 Degrees.
After 2 hours of Marinade, Rinse marinade off meat.
Then lightly season with Garlic powder, Onion powder, and Black pepper.
Heat skillet with light olive oil; Pan Sear Meat, Diced Onion, green pepper and mushroom Until done.
Fill Peppers:
1. Shredded Mozzarella.
2. Meat mixture.
3. Teaspoon of diced tomatoes.
Repeat until Pepper is overflowing.
Place Peppers in a pan that has Walls so they can have support while they cook. Place any left over diced tomatoes in the bottom of pan.
Cook for 15-20 Minutes, Take out Then place Provolone slice on each then Broil for 1-2 minutes, or until the cheese starts to brown.