Low-Carb, Keto Cheeseburger Stuffed Peppers Recipe

I absolutely love this Low-Carb, Keto Cheeseburger Stuffed Peppers Recipe because it hits all those comfort food notes without derailing your low-carb goals. Trust me, if you’re like me and adore cheeseburgers but want something a little lighter and keto-friendly, these stuffed mini peppers are game changers. The combination of savory seasoned beef inside sweet, tender mini peppers is something my family goes crazy for, and it’s so easy to whip up any night of the week.

When I first tried this recipe, I was amazed at how juicy and flavorful the beef gets, especially with that grated onion juice mixed in – it keeps the meat tender and delicious. You’ll find that it’s the perfect recipe for quick weeknight dinners, leftovers, or even party appetizers. Plus, it’s low-carb and keto-friendly, so no guilt involved when you take seconds.

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Ingredients You’ll Need

All the ingredients for this Low-Carb, Keto Cheeseburger Stuffed Peppers Recipe come together to make a well-balanced and juicy filling wrapped in sweet mini peppers. I love that these ingredients are simple, fresh, and often already in my fridge or pantry.

• Mini peppers: Choose bright and firm ones—those will hold their shape best and add a subtle sweetness that pairs beautifully with the beef.
• Ground beef: I prefer 80/20 for juiciness, but leaner works if you want less fat.
• Salt: Enhances all the flavors; you can always adjust to taste.
• Black pepper: Freshly ground if you can—it makes a noticeable difference.
• Paprika: Adds a mild smoky depth; smoked paprika works great too.
• Italian seasoning: A blend of herbs that brings complexity without overpowering.
• Garlic powder: A must-have for that subtle garlicky warmth.
• Ground cumin: Gives the beef a slightly earthy, burger-like flavor.
• Small onion (grated with juice): This little trick keeps the filling moist and tender—I recommend freezing the onion for 15 minutes before grating to make this easier.
• Egg white (large): Helps bind the filling without adding extra fat.
• Shredded mozzarella: Melts perfectly on top for that classic cheeseburger finish.

Variations

I like to switch things up with this Low-Carb, Keto Cheeseburger Stuffed Peppers Recipe depending on what I have on hand or what flavors my family is craving. Feel free to personalize it to your taste—you can’t really go wrong here.

• Spicy Kick: I sometimes add a pinch of cayenne or some chopped jalapeños to the beef mixture when we want a bit of heat.
• Cheese Variety: Instead of mozzarella, try sharp cheddar or pepper jack for a different melty flavor.
• Vegetarian Option: Swap the beef for plant-based crumbles or sautéed mushrooms and zucchini for a veggie-packed twist.
• Herb Boost: Fresh basil or parsley stirred into the filling can brighten the flavors wonderfully.

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

Step 1: Prep and Season Your Beef Mixture

First things first, preheat your oven to 350°F and spray a baking sheet with olive oil spray to prevent sticking. In a mixing bowl, combine the ground beef with salt, black pepper, paprika, Italian seasoning, garlic powder, ground cumin, grated onion with its juice, and the egg white. Mixing in the onion juice is a game changer—it keeps the filling moist and flavorful. Use your hands or a spoon to mix everything evenly but gently. Don’t overwork the meat to avoid a dense texture.

Step 2: Prepare the Mini Peppers

Cut each mini pepper in half lengthwise and carefully remove the seeds and membranes. This step is simple but crucial for the best bite. Arrange the halves on your prepared baking sheet, keeping the cut side up, so they’re ready to be filled.

Step 3: Stuff and Bake

Fill each pepper half with the beef mixture, pressing it gently so the top stays flat but not overly compacted. This helps it cook evenly and stay juicy. Bake the stuffed peppers for about 20 minutes, or until the beef is cooked through and the peppers have softened but still hold their shape.

Step 4: Add Cheese and Finish Baking

Once the baking time is up, sprinkle shredded mozzarella over each stuffed pepper half. Pop them back into the oven for another 3-4 minutes to melt the cheese to bubbly perfection. If you like, top with chopped parsley for a fresh burst of color and flavor before serving.

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

Garnishes

I like to top these stuffed peppers with fresh chopped parsley or chives to add a hint of color and freshness. Sometimes, I drizzle a little sugar-free ketchup or mustard on top to echo the classic cheeseburger flavors. It’s amazing how small touches elevate the dish.

Side Dishes

To keep things light and keto-friendly, I usually pair these stuffed peppers with a crisp green salad or some roasted asparagus. If you want a bit of extra crunch, crispy pork rinds or cheese crisps are a perfect snack alongside.

Creative Ways to Present

For special occasions, I arrange the stuffed pepper halves on a large platter and garnish with colorful microgreens and thinly sliced radishes for an eye-catching centerpiece. Mini flags or themed toothpicks make fun additions for parties or kids’ lunches, too!

Make Ahead and Storage

Storing Leftovers

I store leftover stuffed peppers in an airtight container in the fridge for up to 3 days. They reheat well and stay juicy if you avoid drying out the peppers—make sure to cover them during reheating.

Freezing

I’ve frozen leftover stuffed peppers (without cheese on top) wrapped tightly in foil and stored in a freezer bag for up to 2 months. When you’re ready, thaw overnight in the fridge before reheating and adding the cheese on top for best results.

Reheating

To reheat, pop them in a preheated oven at 325°F for 10-15 minutes covered with foil to keep moisture locked in. Add cheese near the end if you like it fresh melted. I avoid microwaving because it can make the peppers soggy, but if you’re in a pinch, microwave on low power in short bursts.

FAQs

Final Thoughts

This Low-Carb, Keto Cheeseburger Stuffed Peppers Recipe really holds a special place in my go-to meal rotation because it combines everything I crave in a cheeseburger without the bun or carbs weighing me down. I recommend giving it a try next time you want something satisfying but quick and easy. Once you make it, I bet you’ll love how versatile and flavorful it is—you might even find yourself making extras just to have leftovers ready to go!

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