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Stuffed Bell Peppers Without Rice

This is our family’s favorite recipe for healthy Stuffed Bell Peppers Without Rice – perfect for a weeknight dinner. The beef stuffing is inspired by our delicious keto meatloaf recipe and is the perfect mix of flavors for this bake.

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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, grain-free and gluten-free diets! The bacon wrapping is optional if you need to adjust the ingredients for your meal plan.

Ingredients to Make Stuffed Bell Peppers Without Rice:

  • ground beef
  • eggs
  • onion
  • celery
  • shredded cheddar cheese 
  • parmesan cheese
  • almond flour
  • ketchup
  • garlic
  • olive oil
  • dried oregano
  • chili powder
  • salt & black pepper

How to Make Stuffed Bell Peppers Without Rice:

  1. Set oven to 400F/200C.
  2. Mix all the ingredients for the ground beef in a large mixing bowl. Set aside.
  3. 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.
  4. Divide the beef stuffing evenly between the peppers and fold the bacon over top of the ground beef.
  5. Spread ketchup over the top of the bacon and ground beef.
  6. Put the peppers into a sheet pan or oven dish and slide into the oven for 45 minutes.
  7. The keto stuffed peppers are done when they reach an internal temperature of 160F/70C. (Optional: serve with our homemade marinara sauce.)


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.

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Stuffed Bell Peppers Without Rice

Discover a delicious twist on traditional stuffed bell peppers. Our savory recipe omits rice and offers a flavorful and healthy low-carb or grain-free option. 
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Serving Size 6 servings


  • 1 pound ground beef
  • 2 eggs
  • 1 medium onion, diced
  • 2 celery stalks, sliced
  • ½ cup ketchup
  • ½ cup cheddar cheese, shredded
  • ¼ cup parmesan cheese
  • ¼ cup almond flour
  • 1 tablespoon minced garlic
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 2 teaspoon salt
  • ½ teaspoon ground black pepper
  • 8 bacon strips, cooked and diced
  • 6 bell peppers


  • Preheat the oven to 400 degrees.
  • In a large mixing bowl, combine the ground beef, eggs, ketchup, onion, celery, cheeses, flour, garlic, olive oil and seasonings. Fold in the chopped bacon, leaving some to top the peppers.
  • Wash the bell peppers and then slice the tops off. Use a spoon to carefully scrape out the ribs and seeds.
  • Divide the beef stuffing evenly between the peppers. Top with additional cheese and leftover bacon.
  • Put the peppers into a sheet pan or oven dish and bake for 45 minutes.
  • The stuffed peppers are done when they reach an internal temperature of 160 degrees.


The bacon strips are completely optional and the recipe works perfectly fine without it – it does add an extra layer of yumminess though.
Be sure to use ketchup compliant to your personal diet requirements. For low-carb, keto, paleo and whole 30 approved ketchup use this homemade recipe.

More Dinner Recipes:

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  1. 5 stars
    This was delicious. I tried making them whole and after 45 minutes I cut one in half to see if meat was done. It was still a little mushy for our taste so I cut all them in half and cooked another 30 minutes. They were fantastic. I also left out the coconut aminos or soy sauce. For chili powder I substituted 1 teaspoon of mild chili mix from a small package mix. Also next time if adding bacon I will cook strips first then add to peppers.

  2. Thanks! My fiancé is an amazing cook but me, not so much! I made this today for dinner so he didn’t have to cook. It was great! Easy enough for this inexperienced cook and tasty enough for his experienced taste buds! I added A super reduced balasmic on top since we use it for Caprese salad and it baked onto The chicken really well. This recipe is a keeper! Any idea for a balsamic Like sauce to go with it?
    Jayme Silvestri

  3. I make it with whole peppers and use Sweet Baby Rays sugar free Barbecue sauce. I reduce heat to 375 and add 40 minutes. I do temp check them to make sure they are at 160F. They are my sons favorite. They also reheat in the air fryer wonderfully. I normally make 8 to 12 so there are leftovers.Yummmmm! Thank you for the Great Recipe.

  4. 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!

  5. 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!

    1. 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.

    1. 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.

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