Stuffed Bell Peppers

Stuffed Bell Peppers

These are great and super easy. I think we found the original recipe on Delish. My only problem with this recipe is you can’t get a bell pepper the size of a pumpkin.
Prep Time15 mins
Cook Time45 mins
Course: Main Course
Cuisine: American, Mediterranean
Keyword: keto
Servings: 4 Pieces
Calories: 330kcal
Cost: $10 – $15


  • 3 bell peppers
  • 1 lb. ground beef
  • 1/4 c. bread crumbs
  • 1 egg lightly beaten
  • 1 tsp. Worcestershire sauce
  • 1/2 onion finely chopped
  • 1/2 tsp. fresh thyme leaves chopped
  • 1 clove garlic minced
  • 1 tbsp. tomato paste
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 c. ketchup
  • 1 tbsp. brown sugar
  • 2 c. shredded Monterey Jack
  • 1 tbsp. fresh parsley for garnish


  • Preheat oven to 350° and line a medium baking sheet with parchment paper. Cut ends off peppers and finely chop (minus the stems), then set aside. Remove seeds and slice peppers into 2″ thick rings; you should be able to get 2 rings out of each pepper. Place on prepared baking sheet.
  • In a large bowl, combine beef with chopped peppers, bread crumbs, egg, Worcestershire sauce, onion, thyme, garlic, and tomato paste. Season with salt and pepper and stir until combined. Fill each pepper ring with meat loaf mixture.
  • In a small bowl, whisk together ketchup and brown sugar and brush on tops of meat loaves. Bake for 35 minutes, then top with cheese, and bake 5 to 10 minutes more, or until cheese is melty.


it’s pretty straightforward but I would definitely double it up. These are great leftovers. The other thing that we changed out on this one is we switched from ketchup to barbeque sauce.
This recipe definitely checks all the boxes.