Stuffed Bell Peppers Without Rice
These stuffed bell peppers without rice are a hearty, oven-baked dinner made with ground beef, cheese, bacon, and simple seasonings.
Ingredients
- 1 pound ground beef
- 2 eggs
- 1 medium onion, diced
- ½ cup ketchup
- ½ cup cheddar cheese, shredded
- ¼ cup parmesan cheese
- ¼ cup almond flour
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 8 bacon strips, cooked and diced
- 6 bell peppers
Instructions
- Preheat the oven to 400°F. Lightly grease a large baking dish or sheet pan and set aside.
- In a large bowl, combine the ground beef, eggs, diced onion, ketchup, cheddar cheese, parmesan cheese, almond flour, minced garlic, olive oil, oregano, chili powder, salt, and pepper. Mix just until combined.
- Fold in most of the cooked, diced bacon, reserving a small amount for topping.
- Wash the bell peppers and slice the tops off. Remove the seeds and ribs from the inside and arrange the peppers upright in the prepared baking dish.
- Divide the beef mixture evenly among the peppers, pressing it gently into each one. Top with the reserved bacon and additional cheese if desired.
- Bake uncovered for 40–45 minutes, or until the peppers are tender and the filling reaches an internal temperature of 160°F.
- Remove from the oven and let rest for 5 minutes before serving.
Nutrition
Notes
- Don’t over mix the filling: Mixing just until combined keeps the beef tender instead of dense.
- Choose evenly sized peppers: This helps them cook at the same rate and sit upright in the baking dish.
- Check doneness with a thermometer: The filling should reach 160°F to ensure the beef is fully cooked.
- Let the peppers rest briefly: A short rest after baking helps the juices redistribute and makes them easier to serve.
- Serving suggestions: Pair with Roasted Carrots and Zucchini or Avocado Tomato Cucumber Salad for a balanced plate.
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