I absolutely love how this Low-Carb, Keto Cheeseburger Stuffed Peppers recipe comes together—it’s like all the best parts of a cheeseburger packed into a colorful pepper that’s easy on carbs and big on flavor. When I first tried this dish, I was looking for a keto-friendly meal that didn’t feel like I was missing out, and this hit the spot perfectly. The juicy beef mixture with savory spices and melty mozzarella on top makes it an instant favorite in my kitchen.
You’ll find that these stuffed peppers work great for weeknight dinners or meal prep since they’re simple to assemble and bake quickly. Plus, because they’re naturally low-carb and keto-friendly, they fit nicely into a variety of eating plans. After making these for my family, I discovered it’s also a fun way to get kids excited about peppers, especially when you let them help fill their own!
Why You’ll Love This Recipe
- Low-Carb & Keto Friendly: Perfect for keeping carbs in check without sacrificing flavor.
- Quick & Easy Prep: You’ll have dinner ready in just about 30 minutes.
- Family-Friendly: Kids and adults love these colorful, cheesy stuffed peppers.
- Customizable Flavors: The seasonings are balanced but flexible for your personal taste.
Ingredients You’ll Need
Each ingredient in this Low-Carb, Keto Cheeseburger Stuffed Peppers recipe works harmoniously to deliver that classic cheeseburger goodness but with a healthy twist. I like to emphasize fresh peppers and quality ground beef because they really elevate the texture and taste.
- Mini peppers: Sweet, crunchy, and perfect little vessels for the beef filling.
- Ground beef: Provides rich flavor and protein; go for 80/20 for juiciness.
- Salt: Enhances all the savory flavors; adjust to taste.
- Black pepper: Adds subtle heat and depth.
- Paprika: Gives a smoky touch without overpowering the taste.
- Italian seasoning: Brings herbs that complement the cheeseburger vibe.
- Garlic powder: For that classic savory kick.
- Ground cumin: Adds complexity and warmth.
- Onion (grated): Adds moisture and sweetness; I recommend freezing before grating to avoid mess!
- Egg white: Binds the mixture together so your stuffed peppers hold up beautifully.
- Shredded mozzarella: Melts perfectly on top for that cheeseburger finish.
Variations
I like to mix things up with this Low-Carb, Keto Cheeseburger Stuffed Peppers recipe depending on what I have on hand or the mood we’re in. Feel free to tweak it and make it your own!
- Cheese variety: I once swapped mozzarella for sharp cheddar and my family went wild over the deeper cheddar flavor.
- Spicy kick: Add diced jalapeños or a pinch of cayenne to the beef mix for some heat.
- Herb swap: If you don’t have Italian seasoning, fresh parsley or basil can be a nice fresh swap.
- Onion substitute: Out of fresh onion? Use 2 teaspoons of onion powder instead for convenience.
How to Make Low-Carb, Keto Cheeseburger Stuffed Peppers Recipe
Step 1: Prepare Your Peppers and Beef Mixture
First things first: preheat your oven to 350°F and line a baking sheet with a light coat of olive oil spray to keep the peppers from sticking. While it’s heating, cut each mini pepper in half lengthwise and carefully remove the seeds—these little vessels are going to hold the magic! Now, in a bowl, combine your ground beef with all the spices, grated onion (don’t forget my tip about freezing before grating—makes it so much easier!), and the egg white. Mix everything just until combined, and resist the urge to overwork the meat or it can turn tough.
Step 2: Stuff the Peppers and Bake
Next, pack each pepper half with a generous scoop of the beef mixture, leveling off the tops to keep them even. Arrange them on your prepared baking sheet and bake for about 20 minutes. You’ll notice the peppers soften and the beef smells heavenly when it’s just cooked through. After that, sprinkle shredded mozzarella on top and pop them back in the oven for 3-4 minutes until the cheese is bubbly and golden.
Step 3: Garnish and Serve
Once out of the oven, I like to add a sprinkle of freshly chopped parsley for a pop of color and freshness, but this is totally optional. Serve warm and get ready to enjoy a keto-friendly cheeseburger twist that tastes utterly satisfying!
Pro Tips for Making Low-Carb, Keto Cheeseburger Stuffed Peppers Recipe
- Freeze Onion Before Grating: This trick makes your onion firm and easier to grate without turning mushy or watery.
- Don’t Overmix the Beef: Mixing just enough keeps the texture tender and juicy rather than dense.
- Use Mini Peppers: Their natural sweetness and size are perfect for individual portions and balance well with the beef.
- Watch the Cheese Topping: Adding it at the end prevents it from burning and ensures a melty, golden finish.
How to Serve Low-Carb, Keto Cheeseburger Stuffed Peppers Recipe
Garnishes
I usually keep it simple with freshly chopped parsley or chives sprinkled on top to freshen up the rich flavors. If I want to add a little zip, a dollop of sugar-free ketchup or mustard on the side pairs perfectly and keeps the cheeseburger vibe alive.
Side Dishes
This recipe works well with a light leafy salad or even keto-friendly cauliflower rice to round out your meal without adding carbs. When I have time, I like to make a creamy avocado salad to complement these stuffed peppers for a fresh contrast.
Creative Ways to Present
For a fun dinner party twist, I’ve served these peppers on a platter lined with lettuce leaves and added colorful mini cherry tomatoes around for a vibrant presentation. You can also set out individual sauces and toppings like pickles or sliced olives so guests can customize their own bites.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge, and they keep well for about 3-4 days. When I reheat them, I cover with foil to prevent drying out and warm gently in the oven or microwave. The peppers stay juicy and the flavors actually deepen overnight.
Freezing
These are freezer-friendly too! I freeze them in a single layer on a baking sheet first, then transfer to freezer bags to keep them from sticking together. When you want some later, just thaw overnight in the fridge and reheat as usual.
Reheating
For the best texture when reheating, I pop them in a 350°F oven for 10-15 minutes until heated through and the cheese is melty again. This maintains their fresh-cooked taste better than microwaving, but microwaving works if you’re short on time—just keep an eye on them.
FAQs
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Can I use larger bell peppers instead of mini peppers?
Absolutely! Larger bell peppers will work fine; just cut them into halves or quarters, remove seeds, and adjust the baking time slightly if needed to ensure the beef is cooked and peppers soften nicely.
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Is this recipe suitable for other low-carb diets besides keto?
Yes, this recipe fits well with various low-carb and paleo-inspired diets since it focuses on whole ingredients without added sugars or grains. Just be sure to check any seasoning blends for hidden carbs if you’re strict.
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Can I make this recipe vegetarian?
You can experiment by substituting the ground beef with plant-based crumbles or cooked lentils, but keep in mind the flavor profile will be different. Adding extra seasoning and a different cheese might help maintain the savory richness.
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How do I avoid soggy peppers?
Choosing firmer mini peppers and not overbaking helps keep them from becoming mushy. Also, cutting them right before baking and removing seeds thoroughly allows the peppers to roast beautifully while holding their shape.
Final Thoughts
This Low-Carb, Keto Cheeseburger Stuffed Peppers recipe has become one of my go-to meals when I want comfort food without the carb overload. It’s straightforward, flavorful, and satisfying in a way that really hits the spot—especially on busy nights. I hope you’ll give it a try and find it as delightful and easy as I do; it’s like squeezing a cheeseburger into a bite-sized, healthy package. Happy cooking!
Print
Low-Carb, Keto Cheeseburger Stuffed Peppers</user наһ Recipe
- Prep Time: 10 minutes
- Cook Time: 24 minutes
- Total Time: 34 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Description
These Low-Carb, Keto Cheeseburger Stuffed Peppers are a delicious and healthy twist on the classic cheeseburger. Mini bell peppers are stuffed with a flavorful mixture of ground beef, spices, onion, and egg white, then baked and topped with melted mozzarella cheese. Perfect for a keto-friendly, low-carb meal that’s easy to prepare and packed with flavor.
Ingredients
Peppers
- 12 mini peppers
Beef Mixture
- 1 lb ground beef
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1 tsp ground cumin
- 1 small onion, grated with the juice
- 1 large egg white
Topping
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and spray a baking sheet with olive oil spray to prevent sticking.
- Prepare Beef Mixture: In a medium bowl, combine the ground beef with salt, black pepper, paprika, Italian seasoning, garlic powder, ground cumin, grated onion (with juice), and egg white. Mix thoroughly until all ingredients are well incorporated.
- Prepare Peppers: Cut each mini pepper in half lengthwise and remove the seeds carefully to create a hollow space for the filling.
- Stuff Peppers: Fill each pepper half with the prepared ground beef mixture, pressing gently and leaving the top flat for even baking.
- Bake Stuffed Peppers: Place the stuffed peppers on the prepared baking sheet and bake in the preheated oven for 20 minutes, or until the peppers soften and the beef is fully cooked through.
- Add Cheese and Finish Baking: Remove the peppers from the oven, evenly sprinkle shredded mozzarella cheese on top of each stuffed pepper, then return to the oven and bake for an additional 3-4 minutes until the cheese melts and becomes bubbly.
- Serve: Optionally, garnish the stuffed peppers with chopped parsley for a fresh finish. Serve warm and enjoy your keto-friendly stuffed peppers.
Notes
- Serving size is approximately 2 whole mini peppers (4 halves) per person.
- Adjust salt to taste in the beef mixture, keeping in mind the already salty nature of the cheese topping.
- If fresh onion is not available, substitute with 2 teaspoons of onion powder instead of the grated onion.
- To make grating the onion easier, place it in the freezer for 15 minutes beforehand to firm it up.
Nutrition
- Serving Size: 2 mini peppers (4 halves)
- Calories: 280
- Sugar: 3g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 85mg
