Directions:

1. Slice peppers in half lengthwise, remove ribs and seeds.
2. Slice onions and mushrooms. Saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper. Saute until onions and mushroom are nice and caramelized. About 25-30 minutes.
3. Preheat oven to 400*.
4. Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutes.
5. Line the inside of each pepper with a slice of provolone cheese.
6. Fill each pepper with meat mixture until they are nearly overflowing.
7. Top each pepper with another slice of provolone cheese.
8. Bake for 15-20 minutes until the cheese on top is golden brown.
9. If making sandwiches also, place mixture into rolls and wrap with foil.  Cook along side the peppers.