Venison and Mushroom Stuffed Pepper

I made this on a bit of a whim. I'm trying to clear out the meat/fish drawer of my freezer before I go to Warkworth at the end July so that I can stock back up again and I came across the venison, it's much leaner than steak and therefore fits with my vague WeightWatchers meanderings at the moment. This was actually a surprisingly good dish and shows that you don't always need grains to stuff peppers with.

Venison and Mushroom Stuffed Pepper (adapted from Slender Kitchen)
(Serves 4)

• 340g venison steak, cut into thin strips
• 1 tsp Worcestershire sauce
• 1 tsp garlic powder
• salt and pepper
• cooking spray
• 1 small onion, sliced
• 3 portobello mushrooms, sliced
• 4 peppers, deseeded with tops cut off
• 4 thin slices light cheddar or mozzarella cheese
• 
  
• Preheat an oven to 200C. Line a baking sheet with greaseproof paper
• 
  
• Toss the steak with the Worcestershire, garlic powder, salt, and pepper.
• 
  
• Heat a frying pan over a medium high heat and spray with cooking spray. Add the steak and cook for 4-6 mins until just cooked through. Remove and set aside.
• 
  
• Spray the pan again and add the onions and mushrooms. Cook until tender, about 4-6 mins. Turn off the heat and add the steak to the onions and mushrooms.
• 
  
• Stuff the steak, onion, and mushroom mixture into each pepper. Top with 1 slice of cheese. Put onto the lined baking sheet and cook for 10-15 mins or until the cheese is melted.