Cheesesteak Stuffed Peppers (Print Version)

Philly cheesesteak vibes meet low-carb dining. Bell peppers packed with beef, cheese, and onions for a healthier comfort meal.

# Ingredients:

→ Core Ingredients

01 - 12 ounces of grated provolone cheese
02 - 1 big onion, sliced into half-moon shapes
03 - 2 pounds of thinly sliced beef
04 - 3 bell peppers, any colors you like

→ Spices and Oil

05 - 1 tablespoon olive oil
06 - 1 teaspoon ground black pepper, to taste
07 - 1 teaspoon salt, to taste

# Steps:

01 - Slice bell peppers lengthwise and scoop out the seeds. Fill each half with the mixture.
02 - Mix together the cooked beef, onions, a good amount of cheese, and then season well with salt and pepper.
03 - Warm some olive oil in a pan, then sauté sliced onions until caramel-colored. Take them out after that.
04 - In the same pan, cook off the beef slices, letting them turn golden. Move them to the side when done.
05 - Bake stuffed peppers at 400°F for 25 minutes. Add leftover cheese on top and put back for another 5 minutes.

# Helpful Notes:

01 - Perfect for keto enthusiasts, just 5g net carbs per serving.
02 - Best enjoyed fresh out of the oven while the cheese is still gooey.

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