Cheesesteak Peppers (Print Version)

Think Philly cheesesteak, but lighter: bell peppers loaded up with savory beef, onions, and gooey provolone.

# Ingredients:

→ Main Components

01 - 3 big bell peppers
02 - 2 pounds super thin beef slices
03 - 12 ounces grated provolone cheese
04 - 1 big onion, cut into half circles

→ Seasonings

05 - 1 tablespoon olive oil
06 - A teaspoon of black pepper, adjust as you like
07 - A teaspoon of salt, or whatever tastes good to you

# Steps:

01 - Pop the peppers in the oven at 400°F for 25 minutes. Sprinkle the leftover cheese on top and put them back for 5 more minutes
02 - Slice peppers down the middle and pull out the seeds. Fill each with your beef and cheese mix
03 - Toss most of your cheese, cooked onions, and browned beef together in a bowl. Add salt and pepper to your taste
04 - Use the same pan to brown the thin beef slices. Take them out and keep them handy
05 - Warm olive oil in a big skillet and cook those onions till they turn golden. Take them out when they're caramelized

# Helpful Notes:

01 - Just 5g net carbs per serving, makes it keto-friendly
02 - Best enjoyed hot—melted cheese and all

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