4 Servings 15 min Cook
4 Medium (approx 2-3/4" long, 2-1/2 dia.) Red Bell Pepper
1 Tbsp Butter
1/4 Cup, chopped Onions
1 Tsp Garlic
1 Lb Beef Tenderloin
1 Dash Pepper
1 Dash Salt
2 Tbsp Light Mayonnaise
7 Slice (1 oz) Swiss Cheese
Cut about 1/4 of the tops off of peppers, remove seeds.
Put bottoms of peppers in the oven at 400 degrees.
Add onions, peppers (chopped from the tops of the peppers you just cut), garlic and butter to a frying pan on medium.
Cook until they’re soft.
Add shaved steak to the pan with some salt and pepper on top.
Cook all the way through, chopping up with your spatula as you go.
Take the peppers out of the oven when they’re soft, but not too soft to stuff.
There should be some juice in the bottom, but don't dump it.
Add a slice of cheese to the cooked steak in the frying pan, and mix until melted.
Turn burner off and take pan off the burner.
Rip two slices of cheese in half and add a half to the bottom of each pepper.
Add two tablespoons of mayonnaise to the steak and mix.
Spoon the meat into the pepper shells.
Add a piece of cheese to the top of all the stuffed peppers.
Put back in the oven for about five minutes or until the cheese is melted to your liking.
