Description
This Low-Carb, Keto Cheeseburger Stuffed Peppers recipe is a flavorful and satisfying dish combining ground beef seasoned with aromatic spices and grated onion, stuffed into sweet mini peppers, then baked to perfection and topped with melted mozzarella cheese. It’s a perfect keto-friendly meal that’s easy to prepare, low in carbohydrates, and packed with protein.
Ingredients
Units
Scale
Peppers
- 12 mini peppers
Beef Mixture
- 1 lb ground beef
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1 tsp ground cumin
- 1 small onion, grated with juice
- 1 large egg white
Topping
- 1/2 cup shredded mozzarella cheese
- Chopped parsley (optional)
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 350°F (175°C). Lightly spray a baking sheet with olive oil spray to prevent sticking and prepare for baking the stuffed peppers.
- Mix beef filling: In a large 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. Mix thoroughly until all ingredients are well incorporated.
- Prepare the peppers: Cut each mini pepper in half lengthwise and carefully remove the seeds to create space for stuffing. Keep the tops flat to allow the filling to stay secure.
- Stuff the peppers: Fill each pepper half evenly with the prepared beef mixture, pressing lightly to fill but keeping the surface flat.
- Bake initial: Arrange the stuffed peppers on the prepared baking sheet and bake in the preheated oven for 20 minutes, or until the peppers have softened and the beef is cooked completely through.
- Add cheese and finish baking: Remove the baking sheet from the oven and evenly top each stuffed pepper with shredded mozzarella cheese. Return to the oven and bake for an additional 3–4 minutes, until the cheese is melted and bubbly.
- Garnish and serve: Optionally, sprinkle chopped parsley on top before serving to add a fresh touch and vibrant color. Serve warm for the best taste.
Notes
- Serving size is 2 peppers (4 halves).
- Adjust salt to taste considering the saltiness added by the cheese topping.
- If you prefer not to use fresh onion, substitute with 2 teaspoons onion powder.
- For easier grating, freeze the onion for 15 minutes before grating to firm it up.
Nutrition
- Serving Size: 2 mini peppers with filling
- Calories: 280
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 110mg
