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 minutesminutes
Cook Time 45 minutesminutes
Total Time 55 minutesminutes
Serving Size 6servings
Ingredients
1poundground beef
2eggs
1medium onion,diced
2celery stalks, sliced
½cupketchup
½cupcheddar cheese, shredded
¼cupparmesan cheese
¼cupalmond flour
1tablespoonminced garlic
1tablespoonolive oil
1teaspoondried oregano
1teaspoonchili powder
2teaspoonsalt
½teaspoonground black pepper
8bacon strips,cooked and diced
6bell peppers
Instructions
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.
Notes
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.