Philly Cheesesteak Cupcakes

prep time: 10 minutes cook time: 16 minutes yield: 6 jumbo or 12
regular-size cupcakes (1 jumbo or 2 regular-size per serving)

2 tablespoons coconut oil or unsalted butter
1½ cups diced green bell peppers
¾ cup chopped onions
1 clove garlic, smashed to a paste
1½ pounds ground beef or lamb
1 large egg, beaten
½ cup powdered Parmesan cheese (see here)
½ teaspoon fine sea salt
½ teaspoon ground black pepper
½ teaspoon dried basil
½ teaspoon chili powder
½ teaspoon dried ground marjoram
½ teaspoon paprika
½ teaspoon dried thyme leaves
1½ cups cubed provolone or fontina cheese

1. Preheat oven to 350°F. Line a jumbo 6-well
   muffin pan or a standard-size 12-well muffin pan with
   paper liners.


2. Heat the oil in a skillet over medium-high heat.
   Add the bell peppers and onions and sauté until soft,
   about 3 minutes. Add the garlic and sauté for another