PHILLY CHEESESTEAK STUFFED PEPPERS

Ingredients:
For the Stuffed Peppers:
4 large bell peppers, halved and seeds removed
1.5 lbs thinly sliced beef (ribeye or sirloin work well)
2 tablespoons olive oil
1 large onion, thinly sliced
1 large green bell pepper, thinly sliced
8 slices provolone cheese
Salt and pepper to taste
For the Seasoning:
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and pepper to taste
Instructions:
Preheat Oven:

Preheat your oven to 375°F (190°C).
Prepare Bell Peppers:

Cut the bell peppers in half lengthwise, remove the seeds, and place them in a baking dish.
Season Beef:

In a bowl, mix the thinly sliced beef with garlic powder, onion powder, dried oregano, dried thyme, salt, and pepper. Toss until the beef is well coated.
Cook Beef:

Heat olive oil in a large skillet over medium-high heat. Add the seasoned beef and cook until browned. Remove beef from the skillet and set aside.
Cook Vegetables:

In the same skillet, add a bit more olive oil if needed. Add sliced onions and green bell peppers. Cook until they are soft and caramelized.
Combine Beef and Vegetables:

Add the cooked beef back to the skillet with the caramelized vegetables. Mix well and cook for an additional 2-3 minutes.
Fill Peppers:

Stuff each bell pepper half with the beef and vegetable mixture.
Top with Provolone Cheese:

Place a slice of provolone cheese on top of each stuffed pepper.
Bake:

Bake in the preheated oven for about 15-20 minutes, or until the cheese is melted and bubbly, and the peppers are tender.
Serve:

Remove from the oven and let them cool slightly before serving.
Enjoy:

Serve your Keto Philly Cheesesteak Stuffed Peppers hot and enjoy the deliciousness!