Start by washing all of your vegetables thoroughly and preparing them according to the descriptions above (slicing your onions, green peppers, and mushrooms).

Next add some avocado oil to a large pan on medium heat. When your oil is hot, add in your vegetables along with some salt, pepper, and garlic powder, to taste. Cook for 5-6 minutes or until your vegetables become fork tender and appear cooked through. Then remove them from the pan and on to a plate. Set aside.

In the same pan, add in your lean ground beef, use a meat masher or a wooden utensil to break the beef apart and then season with some salt, pepper and garlic powder, to taste. Next, add in your Worcestershire sauce. Cook for 6-7 minutes, stirring occasionally or until your ground beef is no longer pink and reaches an internal temperature of 160 F.

Once your beef is cooked through, use a paper towel to soak up any remaining grease (as needed). Next, add your cooked vegetables back in. Mix until everything is well combined. Lower your heat to medium low, place provolone slices in an even layer on top, cover for about 1-2 minutes until the cheese begins to melt. Remove from heat. Serve over rice and enjoy!

Hint: If meal prepping, add your contents to a glass meal prep container with two compartments, storing the rice separately and allowing the food to cool to room temperature safely before placing in the fridge for up to 4 days. Reheat when you're ready to enjoy!