Cheesesteak stuffed peppers

Preheat your oven to 180°C (350°F).
Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish.
In a large skillet, heat the olive oil over medium heat. Add the sliced onions and mushrooms and cook until they are soft and slightly caramelized, about 5-7 minutes.
Add the minced garlic to the skillet and sauté for another 1-2 minutes until fragrant.
Push the onion and mushroom mixture to one side of the skillet and add the thinly sliced beef to the other side. Season the beef with salt, black pepper, paprika, dried oregano, dried thyme, and red pepper flakes (if using). Cook the beef until it's browned on all sides, about 3-5 minutes.
Once the beef is cooked, combine it with the onion and mushroom mixture in the skillet. Mix everything together.
Stuff each bell pepper with the beef, onion, and mushroom mixture.
Sprinkle the shredded provolone cheese evenly over the top of each stuffed pepper.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes, or until the peppers are tender.
Remove the foil and bake for an additional 5-10 minutes, or until the cheese is bubbly and golden brown.
Serve hot, garnished with fresh herbs if desired.
Enjoy your keto cheesesteak stuffed peppers!