Two American classics unite in this fall-worthy dish. Here, stuffed peppers are prepared with a Philly cheesesteak-inspiredfilling. Shaved sirloin steak is cooked with yellow onions, then tossed in a tangy mustard sauce. It’s all piled into bell pepper halves, topped with provolone, and roasted to a melty finish. A roasted butternut squash hash completes the savory meal.