cup of your favourite bbq sauce
cup of your favourite beer
oz PEI sirloin steak, thinly sliced
tbsp olive oil
green pepper, thinly sliced
pkg mushrooms, thinly sliced (227 g)
small red onion, thinly sliced
freshly ground black pepper
lb mini bell peppers, halved lengthwise, membranes removed
cup grated Swiss cheese
cup finely chopped parsley
In a medium bowl whisk together bbq sauce and beer, add steak, mix well. Marinate for 1 hour at room temperature or overnight refrigerated.
Preheat oven to 425°F.
Heat a large pan over medium-high heat. Remove steak from marinade, set marinade aside. Add 1 tbsp olive oil to pan and steak to pan, sear until cooked through, 3 – 4 minutes. Transfer to a plate, set aside.
In the same pan add remaining olive oil, green peppers, mushrooms and onions. Cook until vegetables begin to soften, 3 – 4 minutes, add steak back to the pan. Turn the heat to medium low and add the reserved marinade, season with salt and pepper. Bring to a simmer and let cook for 1 – 2 minutes. Remove from heat and let cool slightly.
Arrange peppers cut side up in a 9 x 13-inch baking pan. Divide filling between peppers, top with grated cheese.
Bake peppers for 10 – 15 minutes, or until cheese is bubbling and golden brown. Garnish with chopped parsley.
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