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This is the best easy recipe for peppers stuffed with healthy meatloaf. Bring a classic from the 70s to the 21st century with bacon wrap and green pepper filling. 8 fresh ingredients. 45 minutes. Keto Gluten free. Low in carbohydrates.
To jump directly to the recipe card, click the "Go to recipe" button above, but don't be in a hurry, as the post contains all my tips and tricks.
The full credit for this idea goes to Cody: He grew up eating meatloaf and hadn't eaten it in many years. So one day he asked us to eat it for dinner, and we did.
It was the first time I had eaten meatloaf and, as expected, I loved it.
We immediately thought we should take this recipe to the future, and Cody had the idea to fill the meatloaf with peppers. And let me tell you, it was a great idea.
Pepper stuffed with ground beef is nothing special, but adding a touch of "meatloaf" really adds to the richness.
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Since peppers are keto friendly and approved, it made sense to create these easy stuffed peppers (no rice)!
It's an amazing low carb stuffed pepper recipe that's incredibly simple, but still tasty! A delicious way to give minced meat a new twist for a healthy dinner during the week. You have almost no practical time, and only 45 minutes in the oven.
That gives you more than enough time to prepare a quick salad to serve on the side. You can also opt for the full meatloaf experience and serve it with mashed potatoes and peas.
How to make keto stuffed peppers in the oven:
This recipe for bell peppers stuffed with ground beef is as easy as it can be and takes little practical time.
Do you have to cook ground beef before stuffing the peppers?
A big NOPE to that question! Minced meat does not need to be cooked BEFORE stuffing the peppers. It is what makes this recipe so quick and easy to prepare. Raw ground beef is stuffed with peppers and everything is cooked at the same time!
Do you have to boil or blanch the peppers before filling them?
I stuff raw peppers halves with raw ground beef and it comes out perfectly every time. Therefore, there is no need to pre-cook minced meat OR bell peppers.
Can a recipe be easier?
Now, let's look at the "how to cook" part of this recipe for stuffed peppers …
Start by adding all the ingredients for the meatloaf in a large bowl.
- Ground beef
- Almond flour
- Herbs, Spices, Salt and Pepper
Mix until everything is well combined. Then set it aside.
Now, take your peppers, wash them, and then cut them in half. Use a spoon to scoop out the ribs and seeds. Don't worry about the hole in the bottom of the top half of the pepper where the stem was.
Spread a little tomato sauce on the inside of each pepper. We use our own healthy (and incredibly delicious) homemade tomato sauce for this recipe. This is what makes it fully approved low carb keto.
Add two strips of bacon to each bell pepper.
Now bring the meat loading mix closer and start stuffing the peppers! We use medium peppers and this recipe is enough to fill 4 peppers or 8 halves.
Then you must fold the bacon over the ground meat.
Then spread a tablespoon of tomato sauce over the top of the stuffed peppers.
Slide it in the oven for 45 minutes at 200 F (400 C). Meat loading is done when the internal temperature of ground meat is 160 F / 70 C.
Serve immediately and enjoy!
We recommend using our delicious homemade Keto tomato sauce for this recipe.
We also have many other easy recipes with ground beef. Go see them:
- Ground beef burger instant soup
- Keto Easy Pot Ground Beef Stroganoff
- Baked zucchini cheese with corn and ground beef
- Beef and Cabbage Skillet Amish One Pot
- Best Instant Homemade Pie (Paleo, Whole 30)
Recipe and Calories for Easy-to-Prepare Low-Carb Keto Stuffed Peppers:
For the meatloaf filling
- 1 pound ground beef (500 g)
- 2 eggs
- 1 medium onion (finely chopped)
- 2 celery stalks
- 1/2 cup grated cheese (we prefer gouda or medium cheddar)
- 1/4 cup parmesan cheese
- 1/4 cup almond flour
- 1 tablespoon minced garlic
- 1 tablespoon of olive oil
- 1 tablespoon of coconut amino acids (you can also use soy sauce)
- 1 teaspoon dried oregano
- 1 teaspoon chili powder (Mexican chili powder soft)
- 2 teaspoons of salt (we use salt of course, so use less if you use fine table salt)
- 1/2 teaspoon ground black pepper
For the rest:
- 4 bell peppers (cut in half, rib-free and seedless)
- 8 strips of bacon
- 1 cup tomato sauce
Turn on the oven to 400F / 200C
Mix all the ingredients for the meatloaf in a large bowl. Set aside.
Wash the peppers and then cut them in half. Use a spoon to carefully scrape the ribs and seeds. Remove the entire stem area from the upper half as well.
Spread about 1 tablespoon of tomato sauce on the inside of each pepper.
Add 2 strips of bacon to each bell pepper. (See the process shot above)
Divide the meatloaf filling evenly between the peppers.
Fold the bacon over the ground beef.
Spread about 1 tablespoon of tomato sauce over the top of the bacon and ground beef.
Place the peppers on a baking sheet or baking sheet and slide them into the oven for 45 minutes.
Meatloaf Stuffed Peppers are made when they reach an internal temperature of 160F / 70C.
Tips and Tricks:
1. Bacon strips are completely optional and the recipe works perfectly fine without it; however, add an additional layer of yumminess. 2. Be sure to use tomato sauce that meets your personal diet requirements. For low-carb ketchup, keto, paleo, and all approved 30, we use our own personal recipe. Find it here.
Calories: 382kcal | Carbohydrates: 9.9 g | Protein: 33.3 g | Fat: 22.6 g | Saturated Fat: 7.9g | Cholesterol: 134mg | Sodium: 1509mg | Potassium: 585mg | Fiber: 1.5g | Sugar: 3.8g | Calcium: 70mg | Iron: 11.9mg