Start by gathering all your ingredients on your counter. This makes the process flow smoother. Dice the sirloin into small pieces. Slice your onions, mushrooms, and julienne that half red pepper. It’s prep time, and prep is your friend!

Heat one tablespoon of olive oil in a large skillet over medium heat. Add the sliced onions and allow them to soften for a few minutes. Toss in the mushrooms and the julienned red pepper, stirring often. After about 5-7 minutes, the mixture should reduce, leaving you with fragrant, tender veggies. Season with garlic powder, smoked paprika, salt, and pepper as you go. This creates a delicious base.

In the same skillet, push the veggies to one side and add the remaining olive oil. Raise the heat to medium-high. Add the diced sirloin and cook for about 3-4 minutes. You’ll want that lovely brown color forming on the edges while the meat stays tender.

Mix the sautéed veggies back in with the steak. Give everything a good stir. Then, add 1 cup of shredded mozzarella, mixing until the cheese starts melting into the mixture.

While you’re creating this delicious filling, preheat your oven to 350°F (175°C). Grab your green bell peppers, slice them in half, and remove seeds. Lightly brush olive oil on the outside to help with roasting.

Step 6: Stuff the Peppers

Spoon the glorious steak and veggie mixture into each bell pepper half, generously filling them to the top. Once you’ve stuffed them all, sprinkle the remaining mozzarella cheese over each pepper to create that gooey layer we love.

Place the stuffed peppers into a baking dish. Cover with aluminum foil and bake in the preheated oven for about 25 minutes. After this, remove the foil and let bake for another 10 minutes to get a nice golden cheese melt.

Once beautifully baked and deliciously smelling, let them cool for about 5 minutes. Serve warm, and watch your family devour them with glee.