Description
These Low-Carb Keto Cheeseburger Stuffed Peppers blend the savory flavor of cheeseburgers with sweet mini peppers for a satisfying low-carb meal or appetizer.
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
Instructions
- Preheat the oven to 350°F (175°C) and lightly spray a baking sheet with olive oil.
- In a mixing bowl, combine the ground beef, salt, black pepper, paprika, Italian seasoning, garlic powder, ground cumin, grated onion with its juice, and egg white. Mix thoroughly until well combined.
- Slice each mini pepper in half lengthwise and remove the seeds.
- Fill each pepper half with approximately 1 to 1½ tablespoons of the beef mixture, smoothing the top.
- Arrange the stuffed peppers on the prepared baking sheet.
- Bake for 20 minutes, or until the beef is cooked through and the peppers have softened.
- Remove from the oven, sprinkle the shredded mozzarella over the tops, and return to the oven for an additional 3-4 minutes, until the cheese is melted and bubbly.
- Optionally, garnish with chopped fresh parsley before serving.
Notes
- Try different cheeses like cheddar or pepper jack for variation.
- Use ground turkey or chicken for a lighter option.
- Add cayenne or jalapeños for a spicy kick.
- Stuffed peppers can be prepped in advance and baked later.
- Store leftovers in an airtight container for up to 5 days or freeze for up to 2 months.
Nutrition
- Serving Size: 2 stuffed pepper halves
- Calories: 210
- Sugar: 2g
- Sodium: 390mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 55mg
