These Keto Philly Cheesesteak Stuffed Peppers are satisfyingly good. So good, that it’s hard to believe they’re also low-carb, paleo, and gluten-free!
Preheat oven to 375 degrees F and lightly grease a 9x16 casserole dish with olive oil. Set aside..
Place the bell pepper halves, cut-side-up into the greased baking dish. Lightly season with half of the sea salt, ground black pepper, and garlic powder.
Place the casserole dish into the oven, and bake in the oven for 20 minutes, or until the bell peppers start to become tender.
Remove the bell peppers from the oven, and increase the heat to 400 degrees F.
In a large skillet, heat olive oil over medium-high heat.
Add the sliced ribeye to the pan, and season with remaining sea salt, ground black pepper, and garlic powder.
Cook until the edges of the beef are mostly browned but the centers are still pink. Then, remove from the pan and set aside on a plate, reserving the drippings in the pan.
If desired, sprinkle an additional 1/4 cup shredded provolone cheese over the top of each stuffed bell pepper, and place into the oven.
Store two halves in meal prep containers, and keep refrigerated for up to 4-6 days.