Delectable Keto Italian Stuffed Bell Peppers with Provolone Cheese & Ground Beef

Allergens

None (This recipe is gluten-free and dairy-free.)

Ingredients

• 1. 4 large bell peppers, any color 2. 1 lb ground beef 3. 8 oz provolone cheese, thinly sliced 4. 1 small onion, finely chopped 5. 2 cloves garlic, minced 6. 1 cup marinara sauce, homemade or store
• bought 7. 1/2 cup fresh basil leaves, torn 8. Salt and pepper, to taste 9. Olive oil, for cooking 10. Fresh parsley, for garnish

Instructions

1. Preheat your oven to 350°F (175°C).
2. Carefully slice the tops off the bell peppers and remove the seeds and membranes. Set aside.
3. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the onion and garlic, sautéing until translucent.
4. Add the ground beef to the skillet, breaking it up with a spatula or wooden spoon. Cook until browned, then drain any excess fat.
5. Stir in the marinara sauce, fresh basil leaves, salt, and pepper. Simmer for 5 7 minutes, allowing flavors to meld together.
6. Spoon the meat mixture into each bell pepper, filling them to the brim. Place filled peppers in a baking dish.
7. Top each pepper with sliced provolone cheese, covering as much of the surface as possible.
8. Bake for 20 25 minutes, or until the cheese is melted and bubbly.
9. Remove from oven, garnish with fresh parsley, and serve immediately.

Chef’s Insight

For added flavor, try using fire-roasted marinara sauce. - Aged balsamic vinegar drizzled over the top adds a touch of elegance.

Notes

Feel free to experiment with different types of cheese, such as mozzarella or cheddar.