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These colorful cheeseburger stuffed peppers pack all the tasty goodness of a fast-food favorite without loading up on carbs. They're great for anyone on keto or just looking for a healthier spin on comfort food - the bright mini peppers work as tasty containers for seasoned beef and gooey cheese.
I came up with these stuffed peppers when my husband was craving cheeseburgers during our keto diet. They've turned into our favorite quick dinner for those hectic evenings when we want something filling that won't make us feel bad later.
Ingredients
- Mini peppers: these bright little bites taste sweeter than regular bell peppers and make perfect single servings
- Ground beef: go with 80/20 fat ratio for the most flavorful, juicy filling that tastes like a real burger
- Salt: brings out the taste in everything else
- Black pepper: gives that traditional burger flavor
- Paprika: adds a light smoky touch and nice red color
- Italian seasoning: brings complexity with its mix of herbs
- Garlic powder: delivers savory flavor without chopping fresh garlic
- Ground cumin: offers a warm, earthy taste that works great with beef
- Grated onion with juice: the key to keeping your beef mix juicy and full of flavor
- Egg white: helps everything stick together nicely
- Shredded mozzarella: creates that must-have melty cheese stretch we all crave
Step-by-Step Instructions
- Preheat the Oven:
- Turn your oven to 350°F and give your baking sheet a quick spray with olive oil. This temp lets the peppers get tender while cooking the meat all the way through without making it dry.
- Prepare the Beef Mixture:
- Grab a medium bowl and mix together your ground beef salt black pepper paprika Italian seasoning garlic powder ground cumin grated onion and egg white. Mix it all up with your hands until just combined. Don't overdo it or your beef might get tough - stop when everything looks evenly mixed.
- Prepare the Peppers:
- Cut each mini pepper down the middle from top to bottom to make two equal sides. Use a teaspoon to gently scoop out the seeds and white ribs. Line them up cut-side up on your oiled baking sheet.
- Fill the Peppers:
- Put some beef mix into each pepper half, filling to the top but keeping the surface flat. Press it in lightly but don't stuff too much as the meat will get a bit bigger while cooking.
- Bake the Peppers:
- Stick your filled peppers in the hot oven and let them cook for 20 minutes. The peppers should start to soften and the meat should cook completely to an internal temp of 160°F.
- Add Cheese and Finish:
- Take the peppers out and sprinkle mozzarella over each one. Pop them back in the oven for another 3-4 minutes until the cheese melts and starts bubbling. Want a golden top? Turn on the broiler for the last minute.
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Make Ahead and Storage
These cheeseburger stuffed peppers work great for meal planning. You can make the whole recipe through the baking part, let them cool down, and keep them in the fridge for up to 4 days. When you want to eat them, just warm them up in a 350°F oven for about 10 minutes or pop individual portions in the microwave for 1-2 minutes.
If you need to store them longer, bake the peppers without cheese, freeze them on a baking sheet until hard, then move them to a sealed container. They'll last up to 3 months. Let them thaw in the fridge overnight, add cheese, and heat in the oven until hot.
Easy Variations
Mix up these stuffed peppers to keep meals interesting for your family. Try ground turkey or chicken instead of beef for something lighter. Switch mozzarella for pepper jack to add some heat, or use cheddar for that classic cheeseburger taste.
Want more flavor? Mix some chopped bacon into your meat mixture or sprinkle cooked bacon bits on top with the cheese. You can also add some diced mushrooms to the beef mix to make it go further and sneak in extra nutrients.
Serving Suggestions
Pair these stuffed peppers with a simple green salad drizzled with olive oil and vinegar for a complete low-carb meal. Got family members who aren't doing keto? Offer some sweet potato fries or regular buns on the side so they can make actual stuffed burgers.
For a fun dinner idea, set out bowls of diced pickles, sliced tomatoes, chopped lettuce and sugar-free ketchup so everyone can dress up their peppers just like at a burger bar.
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Frequently Asked Questions
- → Could I swap mini peppers for bell peppers?
Absolutely! Bell peppers will work great. Just halve them and get rid of the seeds before stuffing.
- → Which cheese is best to use?
Mozzarella works nicely, but cheddar, gouda, or Monterey Jack bring different tasty twists.
- → Can this dish be made without dairy?
You can skip the cheese or try a dairy-free alternative for the topping.
- → Is prepping ahead an option?
Yes, assemble them and store in the fridge for up to a day. Bake them fresh when you’re ready.
- → How can I make sure the beef mix has bold flavor?
Taste and adjust your spices. Onions add moisture, but feel free to spice it up with extra garlic or cumin.
- → What should I serve with these stuffed peppers?
They go really well with a green salad, roasted veggies, or cauliflower rice.