Low-Carb Keto Cheeseburger Stuffed Peppers

Why You’ll Love This Recipe

I appreciate how this recipe transforms simple ingredients into a dish that’s both comforting and health-conscious. The combination of juicy ground beef, aromatic spices, and gooey melted cheese nestled in sweet mini peppers creates a harmonious blend of textures and tastes. Plus, it’s a low-carb option that doesn’t compromise on the indulgent flavors I crave.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 12 mini peppers

• 1 lb ground beef

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp paprika

• 1 tsp Italian seasoning

• ½ tsp garlic powder

• 1 tsp ground cumin

• 1 small onion, grated with juice

• 1 large egg white (optional)

• ½ cup shredded mozzarella cheese

Directions

1. I preheat the oven to 350°F and lightly spray a baking sheet with olive oil spray.

2. In a mixing bowl, I combine the ground beef, salt, black pepper, paprika, Italian seasoning, garlic powder, ground cumin, grated onion (with its juice), and the egg white if I’m using it. I mix everything until well combined.

3. I cut each mini pepper in half lengthwise and remove the seeds. Then, I fill each pepper half with about 1 to 1½ tablespoons of the beef mixture, ensuring the top is flat.

4. I arrange the stuffed peppers on the prepared baking sheet and bake them for 15 minutes, or until the beef is cooked through.

5. I sprinkle the shredded mozzarella cheese over the tops of the peppers and return them to the oven for an additional 3-4 minutes, or until the cheese is melted and bubbly.

6. Once done, I remove the peppers from the oven, garnish them with chopped fresh parsley if desired, and serve them warm.

Servings and Timing

This recipe yields 6 servings, with each serving consisting of 2 whole mini peppers (4 halves). The total preparation and cooking time is approximately 30 minutes: 10 minutes for prep and 20 minutes for cooking.

Variations

• Cheese Choices: While mozzarella is a classic choice, I sometimes use cheddar, pepper jack, or a blend of cheeses for a different flavor profile.

• Meat Options: I occasionally substitute ground beef with ground turkey or chicken for a leaner option.

• Spice Level: To add a kick, I mix in a pinch of red pepper flakes or a dash of hot sauce into the beef mixture.

• Toppings: After baking, I top the peppers with diced tomatoes, sliced green onions, or a dollop of sour cream for added freshness and flavor.

• Vegetarian Version: For a meatless alternative, I use a plant-based ground meat substitute and follow the same seasoning and cooking steps.

Storage/Reheating

I store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. To reheat, I place them on a baking sheet and warm them in a preheated 350°F oven for about 10 minutes, or until heated through. Alternatively, I microwave them on a microwave-safe plate for 1-2 minutes, checking to ensure they’re thoroughly warmed.

FAQs

Can I use regular bell peppers instead of mini peppers?

Yes, I can use regular bell peppers. I cut them in half lengthwise and remove the seeds. Since they’re larger, I may need to increase the baking time by a few minutes to ensure the beef is fully cooked.

Do I need to cook the ground beef before stuffing the peppers?

No, I don’t need to pre-cook the ground beef. It cooks thoroughly during the baking process inside the peppers.

Can I freeze these stuffed peppers?

Yes, I can freeze the stuffed peppers before baking. I arrange them on a baking sheet, freeze until solid, then transfer them to a freezer-safe container. When ready to cook, I bake them from frozen, adding a few extra minutes to the cooking time.

What can I serve with these stuffed peppers?

I often serve them with a side salad, cauliflower rice, or steamed vegetables for a complete low-carb meal.

Can I prepare the filling ahead of time?

Absolutely. I prepare the beef mixture up to a day in advance and store it in the refrigerator. When ready to cook, I stuff the peppers and proceed with baking.

Conclusion

These Low-Carb Keto Cheeseburger Stuffed Peppers are a flavorful and satisfying dish that fits perfectly into a keto or low-carb lifestyle. With their savory beef filling, melted cheese topping, and sweet pepper base, they offer all the comfort of a classic cheeseburger without the carbs. Whether I’m hosting a gathering or preparing a family dinner, this recipe is a reliable and delicious choice.