The Best Meatloaf Stuffed Peppers
A flavorful, low-carb take on classic stuffed peppers — meatloaf-seasoned ground beef fills tender bell pepper halves, topped with melty cheddar and crisp bacon. No rice required and perfect for weeknight dinners or meal prep.
Course Main Course, Main Dish — bell peppers, ground beef recipe, low carb, healthy eating, meatloaf style
Cuisine American
Author Catherine’s Plates
Equipment
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Large pot
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8 x 11 baking dish
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Medium mixing bowl
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Cutting board and sharp knife
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Large sheet pan lined with parchment
Ingredients
- 6 pcs bacon
- 3 medium green bell peppers
- 1 lb ground beef
- 1 medium yellow onion, diced
- 1 tsp minced garlic
- 2 large eggs
- 1/3 cup almond flour
- 1/3 cup ketchup
- 1 cup cheddar cheese, shredded (DIVIDED)
- 2 oz parmesan cheese, shredded
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp chili powder (optional)
- 1/4 tsp black pepper
- 1/4 tsp salt
- Sliced green onions for garnish
Instructions
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Line a deep-edged sheet pan with parchment or foil and arrange the bacon in a single layer. Preheat the oven to 425°F (218°C). Bake the bacon for 15–18 minutes or until it reaches your preferred crispness. Transfer the cooked bacon to paper towels to drain and set aside to cool before using.
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Wash and dry the bell peppers. On a cutting board, cut each pepper in half vertically from stem to bottom to make six even halves. Remove the membrane and seeds from each half. Keeping the peppers whole helps them hold the meatloaf filling.
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Bring a large pot of water to a boil and add 1/2 teaspoon of salt. Blanch the pepper halves for 3–5 minutes until they are just beginning to soften but still firm. This short simmer prevents the peppers from becoming mushy during baking. Remove the peppers, pat them dry with a kitchen towel, and arrange them cut-side up in an 8 x 11 baking dish.
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In a medium bowl combine the ground beef, diced onion, minced garlic, eggs, almond flour, ketchup, 1/2 cup of the shredded cheddar, shredded parmesan, garlic powder, onion powder, optional chili powder, black pepper, and salt. Mix gently until just combined — avoid overworking the meat so the filling stays tender.
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Divide the meat mixture into six equal portions. Mound one portion into each pepper half, pressing slightly so the filling fills the cavity and sits neatly above the pepper rim.
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Sprinkle 2–3 tablespoons of shredded cheddar over each stuffed pepper. Cut the cooked bacon strips in half and place one half on top of each pepper, pressing it lightly into the cheese. Repeat until all six peppers are assembled.
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Reduce the oven temperature to 400°F (204°C). Bake the stuffed peppers for 35–45 minutes, until the meat is cooked through. Check doneness with a meat thermometer — the center should reach at least 165°F (74°C). If the cheese browns too quickly, cover the dish loosely with foil for the remaining time.
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Allow the peppers to rest for a few minutes after baking. Garnish with sliced green onions before serving. These meatloaf stuffed peppers pair well with a simple side salad or roasted vegetables for a complete low-carb meal.
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Tips and storage: Prepare the filling in advance and refrigerate for up to one day before stuffing the peppers. Leftovers keep well in an airtight container in the refrigerator for 3–4 days and reheat easily in the oven or microwave.