In a large skillet combine the sliced onion and sliced mushrooms and sauté.

Slice all of the deli lunch meat into thin strips and add to the onion and mushroom mixture. Cook together for approximately five minutes until everything is combined.

Slice open the bell peppers and remove seeds and ribs, place one slice of the Havarti cheese in each half of the Bellpepper. Fill each pepper half with meat onion and mushroom mixture and top with the pepper jack cheese. Cover with aluminum foil and cook for 30 minutes at 350 degrees or until everything is heated through and peppers or soft.