4 small bell peppers (any color), halved and seeded
1 pound ground beef
1 garlic clove, minced
½ teaspoon Italian seasoning
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons olive oil
½ cup low-carb pasta sauce
4 slices provolone cheese, cut in half
2 tablespoons freshly grated Parmesan cheese
Preheat the oven to 425ºF. Line a large baking sheet with aluminum foil or parchment paper.
Place the bell pepper halves, cut side down, on the prepared baking sheet and bake for 10 minutes. Flip the peppers over and bake for 10 minutes more.
Meanwhile, make the meatballs. In a medium bowl, combine the beef, garlic, Italian seasoning, salt, and pepper.
Form the meat mixture into 16 meatballs.
Heat the oil in a large skillet over medium-high heat. Add the meatballs to the pan and cook, turning occasionally, until they are browned on all sides, 6 to 8 minutes. Cover the pan, reduce the heat to low, and cook for about 10 minutes more, until the meatballs are cooked through.
Distribute the meatballs among the bell pepper halves, tucking them inside. Top with the sauce and the provolone cheese and arrange them, filled side up, on the baking sheet. Heat under the broiler for 2 to 3 minutes, until the cheese is melted and bubbling.
Serve immediately, garnished with the Parmesan cheese.