This is the best easy recipe for healthy meatloaf stuffed bell peppers. Bacon wrapping optional. 8 Fresh Ingredients. 45 Minutes. Keto. Gluten-Free. Low-Carb.
This is the best easy recipe for healthy keto meatloaf stuffed peppers – perfect for a weeknight dinner.
This recipe only needs 8 fresh ingredients, along with a few herbs and spices. With a cooking time of 45 minutes in the oven, your hands-on preparation time is minimal.
This recipe is suitable for keto, low-carb, and gluten-free diets! The bacon wrapping is optional if you need to adjust the ingredients for your mealplan.
🥘 ingredients
You will need:
- ground beef
- eggs
- onion
- celery
- garlic
- cheese
- almond flour
- herbs, spices, salt and pepper
🔪 instructions
- Set oven to 400F/200C.
- Mix all the ingredients for the meatloaf in a large mixing bowl. Set aside.
- Slice bell peppers in half and clean the insides. Spread ketchup on the inside of each pepper. Add 2 strips of bacon to each pepper.
- Divide the meatloaf stuffing evenly between the peppers and fold the bacon over top of the ground beef.
- Spread ketchup over the top of the bacon and ground beef.
- Put the peppers into a sheet pan or oven dish and slide into the oven for 45 minutes.
- The keto meatloaf stuffed peppers are done when they reach an internal temperature of 160F/70C. (Optional: serve with our homemade marinara sauce.)
💭 faq
how to make keto stuffed bell peppers in the oven?
This stuffed bell pepper recipe with ground beef is as easy as can be and barely takes any hands-on time.
do you have to cook the ground beef before stuffing peppers?
No. The ground beef mince does NOT need to be cooked before stuffing the peppers.
do you have to boil or blanch peppers before stuffing?
No. The stuffed raw peppers with raw ground beef come out perfectly every time. There is no need to pre-cook the bell peppers.
📋 recipe
Easy Low Carb Keto Meatloaf Stuffed Pepper
This is the best easy recipe for healthy meatloaf stuffed bell peppers. Bacon wrapping optional. 8 Fresh Ingredients. 45 Minutes. Keto. Gluten-Free. Low-Carb.
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Servings: 6
Calories: 382kcal
Ingredients
For the Meatloaf Stuffing
- 1 lb ground beef (500g)
- 2 eggs
- 1 medium onion (Finely chopped)
- 2 celery stalks
- ½ cup shredded cheese (We prefer gouda or medium cheddar)
- ¼ cup parmesan cheese
- ¼ cup almond flour
- 1 tablespoon minced garlic
- 1 tablespoon olive oil
- 1 tablespoon coconut aminos (Can use soy sauce as well)
- 1 teaspoon dried oregano
- 1 teaspoon chili powder (Mexican mild chili powder)
- 2 teaspoon salt (We use course salt, so use less if you’re using fine table salt)
- ½ teaspoon ground black pepper
For the rest:
- 4 bell peppers (Sliced in half, ribs and seeds removed)
- 8 bacon strips
- 1 cup ketchup
Instructions
- Turn on the oven to 400F/200C
- Mix all the ingredients for the meatloaf in a large mixing bowl. Set aside.
- Wash the bell peppers and then slice them in half. Use a spoon to carefully scrape out the ribs and seeds. Remove the entire stem area of the top half as well.
- Spread approximately 1 tablespoon of ketchup on the inside of each pepper.
- Add 2 strips of bacon to each pepper. (See process shot above)
- Divide the meatloaf stuffing evenly between the peppers.
- Fold the bacon over top of the ground beef.
- Spread approximately 1 tablespoon on ketchup over the top of the bacon and ground beef.
- Put the peppers into a sheet pan or oven dish and slide into the oven for 45 minutes.
- The meatloaf stuffed peppers are done when they reach an internal temperature of 160F/70C.
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Tips and Tricks:
1. The bacon strips are completely optional and the recipe works perfectly fine without it – it does add an extra layer of yumminess though. 2. Be sure to use ketchup compliant to your personal diet requirements. For low-carb, keto, paleo and whole 30 approved ketchup – we use our own personal recipe. Find it here.Nutrition
Calories: 382kcal | Carbohydrates: 9.9g | Protein: 33.3g | Fat: 22.6g | Saturated Fat: 7.9g | Cholesterol: 134mg | Sodium: 1509mg | Potassium: 585mg | Fiber: 1.5g | Sugar: 3.8g | Calcium: 70mg | Iron: 11.9mg
Tried this recipe?Mention @LivingChirpy or tag #livingchirpy!
Stacia says
I saw a 1lb meatloaf sale at the grocery store, bought 2 of them so I could use up some bell peppers quickly tonight. Had precooked bacon in the freezer from an event earlier this month. Excited to see how this turns out!
Cheri Hinton says
Absolutely divine and easy to prepare will have this again. Hats off to Coty!
Allison says
Hello – I was looking for clarification on the serving size. It looks like there are 8 half peppers and it is for 6 servings. Is that correct? So, 1 full half stuffed pepper with a third of another half? Thanks!
Roché Woodworth says
Hi, I have it as 6 servings on average based on what I see when I serve it to family. But honestly, it will depend on how much your family eats per person in the end. We serve 4 adults and 2 kids and there’s always one or two half peppers left over.
Sandy says
This was excellent. I used medium hot peppers, no other changes. I’ll DEFINATELY make this again!
Sheila says
How long do you cook if using whole peppers?
Roche Woodworth says
Hi Sheila! It’s so hard to answer this. I would assume that you would need to add at least 20-30 minutes on top, but I really can’t be sure unless I test it myself first.
I usually try hard to keep recipes as short as possible and would definitely recommend you prepare them cut in half as recipe requires. Once I find time to do a recipe test with whole peppers, I will update the recipe card with my findings.
Yvonne says
What a fresh way to have meatloaf! This was super delicious and so easy to make!