Directions 14 steps | 45 Minutes
Preheat the oven to 375°F. Measure and prep all ingredients.
Prepare the meat mixture. Heat a medium skillet over high heat. When hot, place the bacon in the skillet and reduce to medium heat. Cook the bacon until crispy.
Remove the bacon from the pan onto a paper towel to absorb some of the grease. Allow the bacon grease to cool slightly.
Let the bacon cool and crumble the bacon. Set aside.
In a large bowl, using chopsticks or your hands, mix the ground turkey and one tablespoon of the cooled bacon grease until thoroughly blended. Set aside.
Prepare the vegetable mixture. In the bowl of a food processor, place the zucchini, celery, mushrooms, red bell pepper, and red onions. Pulse several times to finely dice. Do not purée.
Prepare the filling. Add the vegetable mixture to the meat mixture.
Add the garlic, mustard powder, ground flaxseed, beaten egg, salt and pepper. Mix thoroughly. Use your hands to work the mixture until the egg is well blended.
Prepare and cook the bell peppers. Line a baking sheet with aluminum foil. Cut each pepper in half lengthwise so that each side has a portion of the stem or stem cap, if possible. Remove the seeds and clean out the center cavity.
Spoon the filling into the peppers. Place the stuffed pepper onto the foil-lined baking sheet. Place in the oven. Cook for about 20 minutes. Using a meat thermometer, confirm the meat has reached an internal temperature of 165°F.
Top the stuffed pepper. In a small bowl, mix the keto-friendly sugar with the ground cinnamon. Set aside.
Place one slice of cheese on top of each pepper.
Top each slice of cheese with an egg, if desired. Sprinkle with crumbled bacon and the cinnamon sugar mixture.
Return to the oven to continue baking until the cheese melts and the egg has reached the desired consistency, about 8 minutes. Serve and enjoy!