Preheat your oven to 375°F. Slice each bell pepper in half through the stem and scoop out the seeds and white membranes with a spoon. Arrange the halves cut-side up in a baking dish. If they won't sit flat, slice a tiny sliver off the bottom of each to stabilize them.

Heat a large skillet over medium-high heat. Add the ground beef and Italian seasoning, breaking the meat apart with a spoon as it cooks. Cook until fully browned, about 6–8 minutes. In the last few minutes of cooking, stir in the chopped Caveman Pepper jerky and diced tomato. The jerky will soften slightly and release its smoky flavor into the meat mixture.

Spoon the beef and jerky mixture into each pepper half, packing it in gently and mounding it slightly. Top each stuffed pepper generously with shredded cheese, distributing it evenly across all four peppers.

Bake at 375°F for 25–30 minutes, until the peppers are tender when pierced with a knife and the cheese is melted and browned at the edges. If the cheese browns too quickly, tent the dish loosely with foil and continue baking.

Let the peppers rest for a few minutes before serving — they'll be molten hot straight from the oven. Serve as a complete keto meal on their own, or with a simple side salad.