Prep: Preheat oven to 400°F. Slice the tops off peppers; remove ribs and seeds. Thinly slice the pepper tops. Place hollow peppers cut side up in a baking dish. Bake for 30 minutes.

Cook Veggies: Heat 2 tbsp oil in large skillet over medium heat. Add sliced pepper tops, onion, mushrooms, 1/2 tsp salt, and 1/2 tsp black pepper. Cook 12-15 mins, stirring occasionally, until soft and caramelized. Transfer to cutting board.

Cook Steak: In same skillet, heat 1 tbsp oil over medium high heat. Add steak, remaining 1/2 tsp salt, and 1/4 tsp black pepper. Spread in thin layer. Sear 1-2 mins without stirring, then stir to finish cooking, ~1 min more. Transfer to board with veggies.

Make Filling: On the cutting board, use a chef’s knife to roughly chop the steak and vegetables together into a chunky mix.

Stuff Peppers: Remove baked peppers from oven (keep oven on). Fill each halfway with filling. Place 1 full slice of provolone (6 slices) over filling in each. Top with remaining filling. Halve remaining 3 cheese slices and place on top.

Final Bake: Bake stuffed peppers for 15 minutes, until cheese is bubbly and peppers are tender. Garnish with thyme and serve.