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
Units
Scale
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
