Philly Cheesesteak Stuffed Peppers

In a large pan, heat 1 tablespoon of olive oil on medium heat until shiny. Add sliced onions and a pinch of salt, stir until onions are coated in the oil. Cook, stirring every so often, until onions are caramelized and golden brown, 30–45 minutes. If you have a very hot stove, you may need to turn the heat to medium low, as you don’t want them to burn. Don’t stir too often, as you want the bottom to caramelize properly.

While onions cook, place prepared peppers in a large pot and cover with water. Bring to a boil and boil for 2–3 minutes, until they just begin to soften. Drain and place on a layer of paper towel, gently patting any of the water off. Arrange peppers in a 9×13 inch pan and heat oven to 350ºF.

Heat remaining 1 tablespoon oil in a large pan on medium heat. Cook sliced steak until golden brown, draining out the excess fat. Transfer to a plate.

While beef cooks, place cauliflower into a large food processor and process until rice-like. Place it right into the pan that the beef was in and cook on medium heat, stirring occasionally, until golden brown.

Once cooked, add beef and caramelized onions into the pan and sprinkle with sea salt. Stir until well mixed.

Stuff peppers with mixture and top each pepper with a slice of cheese (1 ounce cheese per pepper half). Bake until cheese is melted and peppers are tender, about 10–15 minutes. Turn oven to high broil and cook an additional 2–4 minutes until cheese is golden brown.

Devour!

Note: Slicing the beef very thin is key. It really helps to do it when it is still partially frozen.