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Low-Carb Keto Cheeseburger Stuffed Peppers

Delicious low-carb cheeseburger flavors wrapped in tender bell peppers, perfect for keto diets.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1 pound ground beef, 85 percent lean 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 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 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.

Method
 

Preparation
  1. Preheat oven to 375°F (190°C). Lightly oil a baking dish large enough to hold the peppers upright.
  2. Trim the tops of the peppers and remove seeds. Rub the insides with a little olive oil.
Cooking the Beef Filling
  1. 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.
  2. Push beef to the side and add chopped onion. Cook for 2 to 3 minutes until softened and translucent.
  3. Stir in minced garlic and cook for 30 seconds until fragrant.
  4. 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.
Stuffing the Peppers
  1. Spoon the beef mixture into each pepper, filling almost to the top. Press gently to compact the filling slightly.
  2. Sprinkle about 1/4 cup shredded cheddar on top of each stuffed pepper.
Baking
  1. Arrange peppers in the prepared baking dish. Cover loosely with foil and bake for 25 minutes.
  2. 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.
  3. Peppers should be tender with a slight give when pierced with a fork but not mushy.
Finishing and Serving
  1. Remove from the oven and let rest for 5 minutes.
  2. Garnish with chopped parsley and an extra drizzle of mustard or a pickle slice, if desired.
  3. Serve warm. Each pepper is a satisfying single-serving meal.

Notes

Choose firm, even-sized peppers so they bake evenly. Monterey Jack or a melty blend works too. For dairy-free options, use a dairy-free shredded cheese alternative. Make ahead by refrigerating assembled peppers up to 24 hours before baking.