Keto-Friendly Philly Cheesesteak Stuffed Peppers

Bell peppers stuffed with sautéed beef strips, onions, and melted provolone cheese.

Prepare the Peppers:
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. If the peppers don’t stand upright, you can slice a small piece off the bottom to level them. Place them in a baking dish.
Cook the Beef and Onions:
- In a large skillet, heat the olive oil over medium-high heat.
- Add the thinly sliced onions and cook until they are soft and translucent, about 5 minutes.
- Add the minced garlic and sauté for another minute until fragrant.
- Add the thinly sliced beef to the skillet, season with salt and pepper, and cook until the beef is browned and cooked through, about 5-7 minutes.
- Stir in the Worcestershire sauce and cook for another 1-2 minutes. Remove the skillet from heat.
Stuff the Peppers:
- Place a slice of provolone cheese inside the bottom of each bell pepper.
- Fill each pepper with the beef and onion mixture, pressing it down to pack it tightly.
- Top each stuffed pepper with another slice of provolone cheese.
Bake the Peppers:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- After 30 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden.
Serve:
- Remove the stuffed peppers from the oven and let them cool for a few minutes.
- Garnish with freshly chopped parsley if desired.
- Serve warm and enjoy!

These Keto-Friendly Philly Cheesesteak Stuffed Peppers are a delicious and satisfying low-carb meal perfect for any occasion.