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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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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


  • 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


  • 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.


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.