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Home » Beef » Cheeseburger Stuffed Peppers

Cheeseburger Stuffed Peppers

Last Updated on December 18, 2021. Originally Posted on January 4, 2022 By Laura Franco / Leave a Comment

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Cheeseburger Stuffed Peppers are a great low-carb alternative to a traditional cheeseburger. All of what you expect in a cheeseburger without the bun. via @krazykitchenmomCheeseburger Stuffed Peppers are a great low-carb alternative to a traditional cheeseburger. All of what you expect in a cheeseburger without the bun. via @krazykitchenmomCheeseburger Stuffed Peppers are a great low-carb alternative to a traditional cheeseburger. All of what you expect in a cheeseburger without the bun. via @krazykitchenmomCheeseburger Stuffed Peppers are a great low-carb alternative to a traditional cheeseburger. All of what you expect in a cheeseburger without the bun. via @krazykitchenmom

Cheeseburger Stuffed Peppers are a great low-carb alternative to a traditional cheeseburger. All of what you expect without the bun.

cheeseburger stuffed peppers in a clear baking dish

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

Ingredient to make cheeseburger stuffed peppers
  • 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

  1. Preheat oven to 325°.
  2. Spray a casserole dish with non-stick cooking spray.
  3. Slice bell peppers and remove and discard the seeds and membrane.
  4. Place bell peppers, uncovered, into the oven and cook for 20 minutes.
  5. Brown onions in olive oil.
  6. Add ground beef and cook until browned.
  7. Drain any excess liquid.
  8. Add ketchup, mustard, Worchestershire sauce, and salt and pepper to taste.
  9. Fold in cheddar cheese, savings 2-3 tablespoons for later.
four photos showing how to make cheeseburger stuffed peppers
  1. Increase oven temperature to 350°.
  2. Fill peppers and place them in the baking dish and baking dish; sprinkle with extra saved cheese.
  3. Cover with aluminum foil and bake for 35 minutes.
  4. 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.
two servings of stuffed peppers with baking dish in background

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.
Print Pin Rate
Course: dinner, Main Course, Main Dish, Main Meal – Beef
Cuisine: America
Keyword: keto friendly, keto recipe, low calorie, Low carb
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 6 servings of 1/2 pepper each
Author: Laura Franco

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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Last Updated: December 18, 2021

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