Veggie & Beef Stuffed Peppers with Provolone Recipe

Preheat oven to 400°F. Heat 1 tbsp oil in large skillet over medium-high heat. Add beef, and cook, breaking up into small crumbles with a wooden spoon as it cooks. Cook for about 8 minutes, until beef is cooked through and begins to brown. Season with salt and pepper. Transfer beef to plate and set aside.

Heat remaining oil in the same clean skillet. Add onion, green bell pepper and zucchini and sauté, stirring occasionally, until tender, about 3-5 minutes. Stir in garlic and basil and cook until fragrant, about 30 seconds. Remove from heat and stir in Crema Di Provolone and beef until combined. Place peppers, cut-side-up, in large baking dish. Spoon beef mixture into each pepper and top with Provolone Stravecchio.

Cover baking dish with aluminum foil. Bake until peppers are tender, about 25-30 minutes. Uncover and continue to bake until cheese is bubbling and light golden-brown, about 8-10 minutes. Top with additional basil and serve.