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Cheeseburger Stuffed Peppers are a great low-carb alternative to a traditional cheeseburger. All of what you expect without the bun.
Why You Should Try This Recipe
I promise you will not miss the bun or bread in this recipe. These peppers are filled to the brim with everything you want in a cheeseburger. Top them with sliced cherry tomatoes, shredded lettuce, and pickles, and dig in!
Ingredients
- Bell Peppers – I like to use bright red and yellow peppers for this recipe, but green bell peppers are fine too.
- Ground Beef – I recommend using lean ground beef to this recipe.
- Cheddar Cheese – I highly recommend always shredding your own. Pre-shedded cheese are made with a non-clumping agent which prevents them from melting as well as shedded cheese from a block.
- Diced onions
- Ketchup and Mustard
- Worchestershire Sauce
- Salt and Pepper
- Garnishes (not-shown) – Diced cherry tomatoes, shredded lettuce, your favorite pickles.
Let’s Make Cheeseburger Stuffed Peppers
- Preheat oven to 325°.
- Spray a casserole dish with non-stick cooking spray.
- Slice bell peppers and remove and discard the seeds and membrane.
- Place bell peppers, uncovered, into the oven and cook for 20 minutes.
- Brown onions in olive oil.
- Add ground beef and cook until browned.
- Drain any excess liquid.
- Add ketchup, mustard, Worchestershire sauce, and salt and pepper to taste.
- Fold in cheddar cheese, savings 2-3 tablespoons for later.
- Increase oven temperature to 350°.
- Fill peppers and place them in the baking dish and baking dish; sprinkle with extra saved cheese.
- Cover with aluminum foil and bake for 35 minutes.
- Serve with diced tomatoes, shredded lettuce, and pickles.
Krazy Kitchen Mom Tips
- I recommend using lean ground beef for this recipe.
- For tender bell peppers, do not skip the precook.
- Taste the filling mix before stuffing peppers and add additional salt and pepper to taste.
- Leftovers will keep for 3-4 days in the refrigerator. To reheat, place them on a microwave-safe plate, cover lightly with a paper towel, and heat for 30 seconds at a time until hot.
More KKM Low-Carb Recipes
- Low-Carb Low-Calorie Tomato Soup
- Low-Carb Cheeseburger Sliders
- Low-Carb Breakfast Casserole
- Za’atar Shrimp and Cauliflower Rice
- Loaded Cauliflower Casserole
Low Carb Cheeseburger Stuffed Peppers
Cheeseburger Stuffed Peppers are a great low-carb alternative to a traditional cheeseburger. All of what you expect in a cheeseburger without the bun.
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Servings: 6 servings of 1/2 pepper each
Ingredients
- 1 lbs. lean ground beef
- 1/2 onion – diced
- 3 bell peppers
- 6 oz. cheddar cheese
- 3 tbsp ketchup
- 1 tbsp yellow mustard
- 1 tbsp Worcestershire sauce
- salt and pepper to taste
- diced tomatoes, shredded lettuce, pickles for garnish
Instructions
- Preheat oven to 325°.
- Spray a casserole dish with non-stick cooking spray.
- Slice bell peppers and remove and discard the seeds and membrane.
- Place bell peppers, uncovered, into the oven and cook for 20 minutes. Brown onions in olive oil.
- Add ground beef and cook until browned.
- Drain any excess liquid.
- Add ketchup, mustard, Worchestershire sauce, and salt and pepper to taste.
- Fold in cheddar cheese, saving 2-3 tablespoons for later.
- Increase oven temperature to 350°.
- Fill peppers and place them in the baking dish and baking dish; sprinkle with extra saved cheese.
- Cover with aluminum foil and bake for 35 minutes.
- Serve with diced tomatoes, shredded lettuce, and pickles.
Notes
Krazy Kitchen Mom Tips
- For tender bell peppers, do not skip the precook.
- Taste the filling mix before stuffing peppers and add additional salt and pepper to taste.
- Leftovers will keep for 3-4 days in the refrigerator. To reheat, place them on a microwave-safe plate, cover lightly with a paper towel, and heat for 30 seconds at a time until hot.
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