Cheesesteak Stuffed Peppers (Low-carb, Keto)

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• 2 lb beef (sliced very thinly )
  Ingredient note

  Source: 2 lb beef (sliced very thinly )
• 1 each large onion (sliced into half rings)
  Ingredient note

  Source: 1 large onion (sliced into half rings)
• 3 each large bell peppers
  Ingredient note

  Source: 3 large bell peppers
• 12 oz provolone cheese (grated)
  Ingredient note

  Source: 12 oz provolone cheese (grated)
• 1 tsp salt (adjust to taste)
  Ingredient note

  Source: 1 tsp salt (adjust to taste)
• 1 tsp pepper (adjust to taste)
  Ingredient note

  Source: 1 tsp pepper (adjust to taste)
• 1 tbsp olive oil
  Ingredient note

  Source: 1 tbsp olive oil
• As Needed Black pepper
  Ingredient note

  Required by source directions; authorized salt/pepper exception.

1. Preheat a skillet with oil and add sliced onions. Cook until the onions turn golden brown and set aside.
2. Using the same skillet, cook beef until it turns golden brown and set aside.
3. Using a large bowl, combine beef, onion and cheese. Season with salt and pepper and toss it all together.
4. Slice the bell peppers into halves and remove the seeds from inside. Stuff each pepper with a steak filling. Bake the bell peppers at 400 °F for 25 minutes.
5. Sprinkle the remaining cheese on top of each pepper and bake for another 5 minutes.
6. Serve the dish right away while the cheese is melted.