Low-Carb, Keto Cheeseburger Stuffed Peppers Recipe

I absolutely love sharing this Low-Carb, Keto Cheeseburger Stuffed Peppers Recipe because it combines all the juicy, savory goodness of a cheeseburger with a clever low-carb twist. Whenever I want something satisfying that won’t throw me out of ketosis, these stuffed peppers come to the rescue—they’re quick to make and packed with flavor. Plus, you’ll find that using mini peppers makes every bite feel fun and totally snackable.

When I first tried this recipe, I was surprised by how well the beef mixture keeps the peppers juicy and tender without needing any extra breading or fillers. It’s perfect for weeknight dinners or meal prepping because it reheats beautifully and even tastes better the next day. If you’re hunting for a simple, crave-worthy meal, this Low-Carb, Keto Cheeseburger Stuffed Peppers Recipe is definitely worth trying.

this Recipe

Ingredients You’ll Need

These ingredients come together beautifully to create that familiar cheeseburger taste with a fresh, veggie-packed twist. When possible, grab fresh mini peppers and freshly grated onion for the best texture and flavor.

• Mini Peppers: Using colorful mini peppers adds sweetness and crunch without the carbs of a bun.
• Ground Beef: I like 80/20 ground beef for good fat content, which keeps the filling juicy and flavorful.
• Salt: Adjust to taste, but remember the cheese adds saltiness too.
• Black Pepper: Freshly cracked black pepper brings a nice warmth and depth.
• Paprika: Adds a subtle smoky note that complements the beef perfectly.
• Italian Seasoning: A blend of herbs that adds complexity and freshness.
• Garlic Powder: For that classic garlicky flavor, enhancing the overall savory taste.
• Ground Cumin: This adds a mild earthiness and warmth—a little unexpected but so good!
• Small Onion (Grated): I discovered the trick of freezing the onion for 15 minutes before grating—it makes grating so much easier and less messy.
• Egg White (Large): Acts as a binder to keep the beef filling together nicely without adding extra fat.
• Shredded Mozzarella: Melts over the peppers for a gooey, cheesy finish that brings it all home.

Variations

One of the best parts about this Low-Carb, Keto Cheeseburger Stuffed Peppers Recipe is how customizable it is. I like to tweak spices or add extra ingredients depending on what I have in my fridge or what mood I’m in.

• Add Bacon: Crisp bacon bits mixed into the beef or sprinkled on top add an irresistible smoky crunch that my family loves.
• Spicy Kick: Toss in some red pepper flakes or chopped jalapeños for a spicy version that really wakes up your taste buds.
• Different Cheeses: Swap mozzarella for cheddar, pepper jack, or even gouda for varied melty goodness.
• Vegetarian: Use seasoned crumbled tofu or a meat substitute along with extra veggies for a plant-based take.

How to Make Low-Carb, Keto Cheeseburger Stuffed Peppers Recipe

Step 1: Prep Your Oven and Peppers

Go ahead and preheat your oven to 350°F (175°C). While it’s warming up, give your mini peppers a quick rinse, then slice each one in half lengthwise. Don’t forget to remove the seeds and membranes from inside—that’s key to making room for all that tasty beef filling. I always spray a baking sheet with olive oil spray to keep things from sticking and make cleanup easier.

Step 2: Mix the Cheeseburger Filling

In a mixing bowl, combine the ground beef with salt, black pepper, paprika, Italian seasoning, garlic powder, and cumin. Grate your small onion (remember the freezer trick—it works wonders!) and add both the grated onion and its juice to the bowl. Crack in the egg white last, then mix everything well using your hands or a spoon until evenly combined. This mix is the heart of your stuffed peppers—the perfect balance of seasoning and juicy beef.

Step 3: Stuff and Bake

Fill each pepper half with the beef mixture, pressing it in gently to create a flat top. Don’t overfill—this helps everything cook evenly and keeps the flavors balanced. Place the stuffed peppers cut side up on your prepared baking sheet. Bake for about 20 minutes, or until the beef is fully cooked and the peppers have softened. Then, sprinkle mozzarella on top of each pepper and pop them back in the oven for an extra 3-4 minutes to get that glorious cheesy melt.

Step 4: Finish and Serve

Once the cheese is bubbly and slightly golden, take the peppers out and let them cool just enough to handle. If you like, garnish with some chopped parsley for a fresh pop of color and flavor—that’s my go-to finishing touch! Serve warm, and watch these disappear fast.

How to Serve Low-Carb, Keto Cheeseburger Stuffed Peppers Recipe

Garnishes

I love topping these with a sprinkle of fresh parsley because it adds a bright color and a little fresh flavor contrast to all the richness. Sometimes I’ll add a dollop of sour cream or even a drizzle of sugar-free ketchup for that classic cheeseburger vibe.

Side Dishes

For sides, I often serve these peppers with a crisp green salad dressed in lemon vinaigrette or some roasted cauliflower to keep things low carb but filling. A simple side of sautéed zucchini ribbons or garlic butter mushrooms also pairs beautifully.

Creative Ways to Present

For a fun twist at gatherings, I’ve arranged these stuffed peppers on a long platter with little skewers poked in each half—making them perfect finger foods. You could also serve them inside a lettuce cup or alongside mini pickles and olives for a keto-friendly appetizer spread.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover stuffed peppers in an airtight container in the fridge. They’re best eaten within 3 days and still taste great reheated. Because the peppers hold their moisture well, the filling stays juicy and delicious.

Freezing

I’ve frozen these stuffed peppers successfully by placing them on a baking sheet to freeze individually, then transferring them to a freezer bag. When ready to eat, thaw overnight in the fridge and reheat in the oven for the best texture.

Reheating

Reheating in the oven at 350°F for about 10-12 minutes keeps the peppers tender and the cheese melty. Microwave works for convenience but can make the peppers softer, so I save microwave reheating for quick lunches.

FAQs

Final Thoughts

This Low-Carb, Keto Cheeseburger Stuffed Peppers Recipe has become one of my go-to meals when I want comfort food without compromising my low-carb lifestyle. It’s so satisfying to bite into a dish that tastes like a cheeseburger but sneaks in extra veggies and keeps the carbs low. I can’t recommend giving this recipe a whirl enough—you’ll enjoy the ease, flavors, and how it slots perfectly into busy days or meal plans. Trust me, once you try it, you’ll find yourself making it over and over again.

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