VEGGIES: Position a rack in the center of the oven and preheat the oven to 425ºF. Drizzle 1 tablespoon of oil in a large skillet and heat over medium-high heat. Add the mushrooms and push them around the pan and let them cook for 4-5 minutes or until they brown. Season them with the minced garlic and 1 teaspoon of onion powder, a big pinch of salt and pepper and let them cook for 30 seconds before removing to a large bowl; set aside. Add a little more oil if needed and sauté the onions for 1-3 minutes; season with salt and pepper, remove to the same bowl as the mushrooms.

PEPPERS: Spray a 9x13 baking dish with nonstick cooking spray (or place a piece of foil in for even easier cleanup, and then spray with cooking spray.) Line the peppers cut side up and spray the peppers with cooking spray, and bake for 6-10 minutes in the preheated oven (6 mins if you prefer them crunchy, longer for softer peppers.)

STEAK: While the peppers are roasting, add the remaining 1 tablespoon of oil to the same skillet and cook the meat for roughly 1 minute. Season the meat with the remaining 1 teaspoon of onion powder, 2 teaspoon garlic powder, soy sauce, paprika, red pepper flakes, cayenne (if using), and a pinch of salt and pepper. Place the meat in the same bowl as the veggies.

BAKE: Toss the veggies and meat together so it’s evenly mixed. Allow the mixture to cool for a few minutes. Remove the peppers from the oven when done. Stir 1 cup of shredded cheese to the prepared mixture. Divide the prepared meat and veggies evenly among the peppers. Top with the remaining ½ cup of cheese. Bake for 10 minutes or until the cheese melts. Remove and serve warm.