Get Ready for the Best Cheeseburger Stuffed Peppers!

Heyyy! So, have you ever had one of those days where you just wanna eat a cheeseburger, but you’re trying to keep it healthy? Yep, me too. Enter these Low-Carb, Keto Cheeseburger Stuffed Peppers. I mean, 😍 like, they’re colorful, they’re cute, and they’re stuffed with everything cheesy and beefy. Just trust me on this!

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients

So, picture this—I’m in the grocery store, and I’m on a mission. I grab a bag of mini peppers (12 of ‘em!) because they’re just too darn adorable to pass up, right? Then I’m hunting for ground beef, which, side note, the guy behind the counter was *maybe* a little too enthusiastic about telling me about the different kinds. 😂 Anyway, I scoop up some spices: salt, pepper, paprika (because life’s too short for bland food), Italian seasoning, garlic powder, and ground cumin. I also need a small onion (like, just one—don’t wanna cry too much), one egg white, and of course, a cup of shredded mozzarella because CHEESE.

So Here’s Why I Make This Constantly

Okay, so let me tell you why these stuffed peppers are my go-to. Last summer, I had friends over for a BBQ, and I wanted to impress them without going full-on burger mode (because carbs, you know?). I made these, and they literally disappeared in seconds! I mean, like, poof! One second I’m putting them on the table, the next they’re gone. My friend Jess even asked for the recipe, and I was like, “Uhh, it’s a secret! (but not really, here’s my phone number, text me anytime).” And now, every time I make them, I get these little flashbacks to that epic BBQ.

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

The One Trick That Changes Everything

Okay, listen up! The magic happens when you grate the onion and add the juice. Seriously, it infuses the whole beef mixture with flavor! I learned this the hard way—once I just chopped it. Ugh, no. Grated is where it’s at. Your taste buds will thank you!

Don’t Mess This Up (My Top Tips)

1. Don’t overstuff the peppers—leave the top flat, okay? They need to breathe!
2. Check the beef at 18 minutes—I’ve burnt ’em before (sigh), and no one wants that.
3. Make sure you spray the pan—I tried it once without spray, and let’s just say, it was a nightmare to clean. 😱

How to Keep Them From Disappearing (Or, How to Store Them)

If you happen to have leftovers (which is a big “if”), just pop ‘em in an airtight container and they’ll chill in the fridge for up to 3 days. You can reheat them in the oven, but honestly, I just microwave ‘em—30 seconds and you’re back in business.

If You Liked This, You’ll Probably Like These Too

Okay, so if you’re vibing with these stuffed peppers, you’ll love my Taco Cauliflower Bake (soooo good) and the Zucchini Pizza Bites (cheesy goodness). Trust me, they’re also easy and delicious!

Alright, what do you think? Have you ever tried stuffed peppers before? Drop your thoughts or any funny cooking fails—I’m here for it! 🥳

Low-Carb, Keto Cheeseburger Stuffed Peppers Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in these delightful Low-Carb Keto Cheeseburger Stuffed Peppers! This recipe highlights vibrant mini peppers, perfectly halved and filled with seasoned ground beef, then topped with gooey mozzarella cheese. Ideal for a quick weeknight dinner or meal prep, these stuffed peppers are a flavor-packed, guilt-free option that the whole family will love.

Author: XXXXX
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: Serves 6
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

Scale

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

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350F and spray a baking sheet with olive oil.
In a bowl, mix ground beef, salt, pepper, paprika, Italian seasoning, garlic powder, cumin, grated onion with juice, and egg white until combined.
Halve each mini pepper lengthwise and remove seeds. Fill each half with the beef mixture.
Bake for 20 minutes until peppers are tender and beef is cooked through. Sprinkle with mozzarella cheese and bake for an additional 3-4 minutes until melted. Optionally top with chopped parsley before serving.