Cheeseburger Stuffed Peppers
Introduction
I first made these Low-Carb Keto Cheeseburger Stuffed Peppers on a rainy evening when I wanted all the comfort of a cheeseburger without the bun or the extra carbs. I remember the sizzle of beef and onions filling the kitchen, the aroma of melted cheese drawing my kids into the doorway, and how satisfying that first forkful felt juicy, savory, and slightly tangy from the pickles. That moment made this recipe a weekly favorite in our house.
This recipe is warm, straightforward, and built around simple pantry ingredients that come alive when combined. If you love a classic cheeseburger but are watching carbs, these stuffed peppers give you the same flavor profile in a bright, bell-pepper cup that holds everything together. For another comfort-food idea in a different style, check out this clickable recipe for a crispy twist on fried chicken: BoJangles fried chicken recipe.
Why Make This Recipe
What makes this Low-Carb Keto Cheeseburger Stuffed Peppers recipe special is how it balances classic cheeseburger flavors with a light, healthy presentation. The peppers become slightly tender but still crisp, framing a rich, seasoned beef filling topped with gooey cheese. Key benefits:
- Healthier: Low in carbs and high in protein, perfect for keto and low-carb plans.
- Quick: Ready in about 40 minutes from start to finish.
- Family-approved: Cheeseburger flavors that kids and adults love.
- Versatile: Easy to adapt for different tastes and dietary needs.
You will love this if you want a simple dinner that feels indulgent but keeps carbs in check.
Ingredients for Low-Carb Keto Cheeseburger Stuffed Peppers
For the Filling
- 1 pound (450 g) ground beef, 85 percent lean for flavor and juiciness. Fresh is best.
- 1 small yellow onion, finely chopped (about 3/4 cup). Use sweet onion if you prefer milder flavor.
- 2 cloves garlic, minced.
- 1/4 cup tomato paste for concentrated tomato flavor. Substitute with 3 tbsp low-sugar ketchup if needed.
- 1 tablespoon Worcestershire sauce.
- 1 teaspoon Dijon mustard.
- 1 teaspoon paprika.
- 1/2 teaspoon onion powder.
- 1/2 teaspoon kosher salt, adjust to taste.
- 1/4 teaspoon black pepper.
- 2 tablespoons chopped dill pickles or 1 tablespoon pickle juice, optional for cheeseburger tang.
For the Peppers and Topping
- 4 large bell peppers (red, yellow, or green), tops cut off and seeds removed.
- 1 cup shredded cheddar cheese, divided (use sharp cheddar for more flavor).
- 2 tablespoons chopped fresh parsley for garnish.
- 1 tablespoon olive oil for roasting peppers.
Notes
- Bell peppers: Choose firm, even-sized peppers so they bake evenly.
- Cheese: Monterey Jack or a melty blend works too.
- For dairy-free: Use a dairy-free shredded cheese alternative.
How to make Irresistible Low-Carb Keto Cheeseburger Stuffed Peppers Recipe
Step 1: Preheat and prep
- Preheat oven to 375°F (190°C). Lightly oil a baking dish large enough to hold the peppers upright.
- Trim the tops of the peppers and remove seeds. Rub the insides with a little olive oil.
Step 2: Cook the beef filling
- Heat a large skillet over medium-high heat. Add ground beef and break it up with a spatula. Cook 5 to 7 minutes until browned and no longer pink, stirring occasionally.
- Push beef to the side and add chopped onion. Cook 2 to 3 minutes until softened and translucent.
- Stir in minced garlic and cook 30 seconds until fragrant.
- Mix in tomato paste, Worcestershire sauce, Dijon mustard, paprika, onion powder, salt, and pepper. Cook 1 to 2 minutes, then add chopped pickles or pickle juice if using. The mixture should be thick and glossy. Remove from heat.
Step 3: Stuff the peppers
- Spoon the beef mixture into each pepper, filling almost to the top. Press gently to compact the filling slightly.
- Sprinkle about 1/4 cup shredded cheddar on top of each stuffed pepper.
Step 4: Bake
- Arrange peppers in the prepared baking dish. Cover loosely with foil and bake for 25 minutes.
- Remove foil, switch oven to broil if you want extra browning, and broil 2 to 3 minutes until cheese is bubbly and golden. Alternatively, bake uncovered an additional 5 minutes at 375°F for melted cheese without broiling.
- Peppers should be tender with a slight give when pierced with a fork but not mushy.
Step 5: Finish and serve
- Remove from the oven and let rest 5 minutes. Garnish with chopped parsley and an extra drizzle of mustard or a pickle slice, if desired.
- Serve warm. Each pepper is a satisfying single-serving meal.
Tips & Recipe Variations
- Use a mix of ground beef and ground pork for extra richness.
- For a cheeseburger-stuffed flavor boost, stir 1/4 cup shredded cheddar into the filling before stuffing.
- Vegetarian version: Replace beef with cooked lentils or crumbled firm tofu sautéed with the same seasonings.
- Gluten-free: This recipe is naturally gluten-free if you use gluten-free Worcestershire sauce.
- Prevent watery filling: Drain excess fat after browning beef and cook tomato paste down until glossy before stuffing.
- Make ahead: Assemble peppers, cover, and refrigerate up to 24 hours. Bake covered for 30 to 35 minutes from chilled.
- Freezing: Freeze stuffed, uncooked peppers in a single layer, then store in a freezer bag up to 3 months. Bake from frozen at 375°F for about 45 to 55 minutes until heated through, adding cheese in the last 5 to 10 minutes.
- Reheating: Microwave individual peppers 1 to 2 minutes or reheat in a 350°F oven covered for 10 to 15 minutes.
Serving Suggestions keto stuffed peppers pairings
- Serve with a crisp green salad dressed in lemon vinaigrette to cut the richness.
- Low-carb sides: cauliflower mash, roasted asparagus, or garlic sautéed spinach.
- Drinks: a dry sparkling water with lime or a light-bodied red wine if not strictly keto.
- Presentation: Slice peppers in half lengthwise for easier sharing, or place each upright on a plate with a colorful sprinkle of parsley.
- Nutrition note: Each stuffed pepper is roughly 350 to 450 calories depending on cheese and beef fat content, and contains low net carbs suitable for most keto plans.
Frequently Asked Questions
Q: Can I make this recipe ahead of time? A: Yes. Assemble and refrigerate up to 24 hours, then bake covered as directed. Add a few extra minutes if very cold.
Q: Can I freeze leftovers? A: Yes. Cooked peppers freeze well up to 2 months. Thaw overnight in the fridge before reheating in the oven to preserve texture.
Q: What can I use instead of ground beef? A: Ground turkey, ground chicken, or a plant-based crumble work. Adjust seasonings for moisture and flavor.
Q: How do I prevent the peppers from becoming watery? A: Drain excess fat from the beef and cook the filling until slightly thick. Use firmer peppers and avoid overcooking them.
Review
“I made these for dinner and everyone asked for seconds. The filling is perfectly seasoned and the peppers hold everything together. A weeknight winner.” – A satisfied home cook
Conclusion
I hope this recipe brings the same cozy satisfaction to your table that it has brought to mine. It is an easy, flavorful way to enjoy cheeseburger favorites while keeping carbs low, and it often sparks conversation because it tastes indulgent but is surprisingly light. If you want more creative pepper ideas to serve alongside this dish, check out these helpful sweet pepper recipes for inspiration: 29 Sweet Pepper Recipes You’ll Simply Love (Easy & Quick). Try the recipe, share how it turned out, and tell me your favorite twist on the filling.
Low-Carb Keto Cheeseburger Stuffed Peppers
Ingredients
Method
- Preheat oven to 375°F (190°C). Lightly oil a baking dish large enough to hold the peppers upright.
- Trim the tops of the peppers and remove seeds. Rub the insides with a little olive oil.
- Heat a large skillet over medium-high heat. Add ground beef and break it up with a spatula. Cook for 5 to 7 minutes until browned and no longer pink, stirring occasionally.
- Push beef to the side and add chopped onion. Cook for 2 to 3 minutes until softened and translucent.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Mix in tomato paste, Worcestershire sauce, Dijon mustard, paprika, onion powder, salt, and pepper. Cook for 1 to 2 minutes, then add chopped pickles or pickle juice if using. The mixture should be thick and glossy. Remove from heat.
- Spoon the beef mixture into each pepper, filling almost to the top. Press gently to compact the filling slightly.
- Sprinkle about 1/4 cup shredded cheddar on top of each stuffed pepper.
- Arrange peppers in the prepared baking dish. Cover loosely with foil and bake for 25 minutes.
- Remove foil, switch oven to broil if you want extra browning, and broil for 2 to 3 minutes until cheese is bubbly and golden. Alternatively, bake uncovered an additional 5 minutes at 375°F for melted cheese without broiling.
- Peppers should be tender with a slight give when pierced with a fork but not mushy.
- Remove from the oven and let rest for 5 minutes.
- Garnish with chopped parsley and an extra drizzle of mustard or a pickle slice, if desired.
- Serve warm. Each pepper is a satisfying single-serving meal.
Notes
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