Philly Cheese Steak Stuffed Peppers

Preheat oven to 400 degrees. Wash and prepare three peppers.

Ingredients":

6 organic peppers - 2 orange, 2 red, 2 yellow

1 organic green pepper, julienned

1-2 organic flank steaks, sliced into strips

1 tbsp organic Olive oil

1 tbsp grass-fed butter, salted

1 cup shredded mozzarella cheese

6 slices organic provolone cheese

1/4 -1/2 purple onion-chopped

6-10 garlic cloves-chopped

Salt (Himalayan Pink Sea Salt is best) and pepper to taste

Directions:

Prepare peppers. I use two orange, two red, and two yellow pepper. Slice off the tops and pull out the seedy insides. Wash and rinse out. Thinly slice the bottom of the peppers so they stand up without toppling over. Place prepared peppers in 13” x 9” glass baking dish. Spray 5” x 8” glass pan with organic olive oil. Optional: You make place your prepared peppers into the oven while preparing the steak mixture to help soften them. Otherwise, just set them aside if you like them a bit firmer like me.

Lightly brown flank steak strips in organic olive oil in pan over medium heat with onions and garlic. Add in julienned green peppers until desired softness. Season with salt and pepper. Add in 1 tbsp of butter, letting it melt all over and soak into meat.

Place provolone cheese slices into peppers. Stuff peppers evenly with steak mixture. Top with shredded mozzarella cheese.

Bake in oven, uncovered for about 30 minutes, until desired tenderness or until cheese is slightly browned or melted.

This meal is also Keto-friendly!