Name: Low-Carb Keto Cheeseburger Stuffed Peppers
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 12 mini peppers; 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 the juice; 1 large egg white; 1/2 cup shredded mozzarella

These Low-Carb Keto Cheeseburger Stuffed Peppers bring all the flavors of a juicy cheeseburger wrapped in a sweet, tender mini pepper. I love how they deliver a delicious, satisfying bite without all the carbs, making them ideal for low-carb or keto lifestyles.

Why You’ll Love This Recipe

I enjoy this recipe because it takes everything I like about a cheeseburger—savory beef, melty cheese, and bold seasonings—and transforms it into a wholesome, veggie-packed dish. It’s quick to make, budget-friendly, and great for meal prep. The combination of rich meat and naturally sweet peppers hits just the right balance for a healthy yet indulgent meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

12 mini peppers
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
1/2 cup shredded mozzarella cheese

Directions

I start by preheating the oven to 350°F (175°C) and spraying a baking sheet lightly with olive oil.
In a bowl, I mix the ground beef with salt, pepper, paprika, Italian seasoning, garlic powder, cumin, grated onion with juice, and egg white until fully combined.
I cut each mini pepper in half lengthwise and remove the seeds.
Then I stuff each pepper half with about 1 to 1½ tablespoons of the meat mixture.
I arrange the peppers on the prepared baking sheet.
I bake for 20 minutes, until the beef is cooked through and the peppers are slightly tender.
After that, I top each with shredded mozzarella and return to the oven for 3-4 more minutes, until the cheese melts.
I like to garnish with fresh parsley before serving, but that’s optional.

Servings and timing

Servings: 6 (around 2 pepper halves per serving)
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

For a different flavor, I sometimes use shredded cheddar or pepper jack instead of mozzarella.
When I want a leaner option, I swap out the ground beef for ground turkey or chicken.
To spice it up, I mix in chopped jalapeños or a dash of cayenne pepper.
I’ve also tried a vegetarian version using plant-based meat or a sautéed mushroom and walnut mix, which works really well.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 5 days. When I’m ready to reheat, I pop them in the oven at 350°F for about 10 minutes, or microwave them for 1-2 minutes until hot. For longer storage, I freeze the cooked and cooled peppers on a baking sheet, then transfer them to a freezer-safe bag. They keep well in the freezer for up to 2 months. When reheating from frozen, I bake them for 20-25 minutes at 350°F.

FAQs

Can I use regular bell peppers instead of mini ones?

Yes, I can use regular-sized bell peppers. I usually cut them in half and remove the seeds. They may need a few extra minutes of baking to soften fully.

Should I cook the ground beef before stuffing the peppers?

No, I don’t cook the beef beforehand. It cooks inside the peppers during baking and stays moist and flavorful.

Can I prep this recipe in advance?

Definitely. I often assemble the stuffed peppers, cover them, and refrigerate for up to a day. Then I bake them fresh when it’s time to eat.

What can I serve with these stuffed peppers?

I usually pair them with a green salad, cauliflower rice, or roasted veggies to keep the meal low-carb and complete.

Is the egg white necessary?

The egg white helps bind the filling together, but I’ve made it without and it still turns out fine. For a binder substitute, I sometimes use a tablespoon of almond flour or flaxseed meal mixed with water.

Conclusion

These Low-Carb Keto Cheeseburger Stuffed Peppers are a fun, flavorful way to enjoy the taste of a cheeseburger without the bun. They’re easy to make, customizable to my taste, and perfect for a keto-friendly meal plan. I love how they deliver all the comfort and satisfaction of classic comfort food in a healthy, low-carb format.