Recipe: Bacon Wrapped Meatloaf Stuffed Mini Bell Peppers
Prep time
Cook time
Total time
Recipe type: Appetizer
Serves: 8
  • Bacon Wrapped Meatloaf Stuffed Mini Bell Peppers
  • 8 mini bell peppers (preferably elongated and thin like jalapeno peppers)
  • 8 slices of thick bacon
  • 6 ounces (3/4 cup) 80% lean hamburger
  • 1 Tablespoon onion, diced fine
  • 1 egg yolk
  • finely diced bell pepper (removed from around the stems)
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 Tablespoons almond flour (or finely ground almonds)
  • 16 wooden toothpicks
  1. Slice across the top of the bell pepper, removing the top and stem. Reserve the top as you will need it next. Remove the core and seeds.
  2. The tops should have a small ring of bell pepper. Remove this ring from the stem and cut into finely diced pieces of bell pepper. You should be able to harvest about 2 Tablespoons of bell pepper from the rings.
  3. Mix all ingredients together in a small bowl.
  4. Stuff each pepper carefully, being sure to press the meat all the way down to the bottom. Do not to stuff them too hard as you can accidentally split the pepper.
  5. Wrap each pepper with a full slice of bacon. Use wooden toothpicks to secure each end of the bacon.
  6. Place on a cookie sheet with a rack.
  7. Preheat oven to 375°F.
  8. Place cookie sheet on the center rack of your oven.
  9. Bake 20-25 minutes. At that time, if the bacon is not done to your liking, leave the cookie sheet where it is on the center rack and turn on the broiler.
  10. Check in 1 minute intervals until the bacon is browned appropriately. You might wish to set a timer to alert you to check frequently. When done on one side, turn to the other side using a pair of tongs.
For optimum enjoyment and flavor, allow to cool until they are just warm to the touch. Eat as you would an ice cream cone, biting into the top first.
Recipe by GAPS Diet Journey at