Easy Keto Cheeseburger Stuffed Mini Peppers (or similar variation)

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Introduction

Hey there, friend! Pull up a chair and let’s chat about everyone’s favorite comfort food: the mighty cheeseburger. There’s just something about that savory beef, melted cheese, and all those delicious flavors that makes your soul happy, right? But sometimes, you want that comfort without the bun, especially if you’re keeping things low-carb or keto. That’s where these little bites of heaven come in! These Keto Cheeseburger Stuffed Mini Peppers are seriously a game-changer. They pack all the flavor you love into a perfect, snackable, naturally low-carb package. Trust me, they are SO easy to whip up and disappear even faster!

Why You’ll Love This Recipe

  • Fast: Ready in under 45 minutes, perfect for busy weeknights!
  • Easy: Simple ingredients and straightforward steps, even if you’re new to cooking.
  • Giftable: Okay, maybe not traditional gifting, but they’re perfect for bringing to a party or potluck!
  • Crowd-pleasing: Who doesn’t love cheeseburger flavors? These are a hit with everyone, low-carb or not!

Ingredients

Here’s what you’ll need to gather:

  • 12 mini peppers: These are the perfect size for stuffing and are naturally sweet. Any color works!
  • 1 lb ground beef: I usually go for 85-90% lean, but use your favorite.
  • 1/2 tsp salt: Essential for bringing out all the flavors.
  • 1/2 tsp black pepper: Freshly ground is always best!
  • 1/2 tsp paprika: Adds a lovely warmth and color.
  • 1 tsp Italian seasoning: A little unexpected twist, but it adds depth to the meat mixture.
  • 1/2 tsp garlic powder: Because garlic makes everything better!
  • 1 tsp ground cumin: Gives a hint of smoky, savory flavor that pairs surprisingly well with the cheeseburger theme.
  • 1 small onion, grated, with the juice: Grating helps the onion blend seamlessly into the meat, and the juice adds moisture!
  • 1 large egg white: Acts as a binder to help the filling stay together.
  • 1/2 cup shredded mozzarella: Melts into glorious cheesy goodness over the top.

How to Make It

Alright, let’s get cooking! It’s super simple, I promise.

  1. First things first, get your oven ready. Preheat it to 375°F (190°C).
  2. Next, grab those mini peppers. Carefully cut each pepper in half lengthwise. Use a spoon or your fingers to scoop out the seeds and any white membranes inside. You want nice, clean cavities for stuffing.
  3. Now, let’s make the magical meat filling! In a medium bowl, combine the ground beef, salt, black pepper, paprika, Italian seasoning, garlic powder, ground cumin, and that grated onion (don’t forget the juice!). Add the egg white too.
  4. Get in there and mix everything together really well. You can use your hands (my favorite way!) or a spoon, just make sure all the seasonings are evenly distributed throughout the meat.
  5. Time to stuff! Spoon the meat mixture generously into each pepper half. Gently press the meat down a bit to make sure it fills the pepper cavity nicely.
  6. Arrange all the stuffed pepper halves in a single layer in a baking dish. They should fit snugly.
  7. Pop the dish into your preheated oven. Bake for 20-25 minutes. You’re looking for the meat to be cooked through and no longer pink.
  8. Carefully remove the dish from the oven. Now, sprinkle that lovely shredded mozzarella evenly over the top of each stuffed pepper.
  9. Return the dish to the oven for another 5-10 minutes. This is just long enough for the cheese to get all melted and bubbly and maybe even a little golden brown in spots.
  10. Take them out, let them cool for just a couple of minutes (that cheese is hot!), and get ready to enjoy your amazing low-carb cheeseburger bites!

Substitutions & Additions

Want to mix things up? Here are a few ideas:

  • Make it Spicy: Add a pinch of red pepper flakes to the meat mixture or a dash of hot sauce before serving.
  • Cheeses: Swap mozzarella for cheddar, provolone, or a blend for a different flavor twist.
  • Veggie Power: Finely dice some mushrooms, bell peppers (if not strictly keto), or spinach and add them to the meat mixture.
  • Toppings: Once baked, top with sugar-free ketchup, mustard, dill pickles, or crumbled cooked bacon for that classic cheeseburger experience!
  • Different Meat: Ground turkey or chicken would work too, though the flavor will be different.

Tips for Success

Just a couple of pointers to make sure your stuffed peppers turn out perfect every time:

  • Don’t Overstuff: While you want them full, don’t pack the meat in so tightly that it bulges way over the edges, or it might not cook evenly.
  • Grate the Onion Finely: Using a box grater on the fine holes (or even a microplane) ensures the onion cooks down completely and you don’t get crunchy bits. The juice is important for moisture!
  • Check for Doneness: Make sure the meat is cooked through. If you’re unsure, you can always quickly check the internal temperature – it should be 160°F (71°C) for ground beef.
  • Prep Ahead: You can make the meat mixture a day in advance and keep it covered in the fridge. Stuff the peppers just before baking.

How to Store It

If you happen to have any leftovers (a rare occurrence in my house!), you can store them.

Let the stuffed peppers cool completely, then place them in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can pop them back in the oven at 350°F (175°C) until heated through, or microwave them in a pinch.

FAQs

Got questions? I’ve got some answers!

  • Can I use larger bell peppers instead of mini peppers? Yes, but you’ll need fewer peppers and the baking time will likely be longer. Cut larger peppers in half or quarters depending on size.
  • Can I freeze these? You could freeze the cooked and cooled stuffed peppers before adding the cheese. Thaw them in the fridge and then bake as directed, adding the cheese for the last 5-10 minutes. Freezing after adding cheese might make the texture a little watery.
  • Is this recipe truly keto? Yes! Mini peppers are low enough in carbs to be enjoyed in moderation on a keto diet, and the rest of the ingredients are standard keto staples.
  • Can I add sauce to the meat mixture? You could add a tablespoon or two of a low-sugar Worcestershire sauce or a dash of sugar-free ketchup if you like, but the current seasoning mix is designed to be flavorful on its own!

Easy Low-Carb Keto Cheeseburger Stuffed Mini Peppers

These Keto Cheeseburger Stuffed Mini Peppers are a game-changer, packing all the savory flavor of a cheeseburger into a perfect, snackable, naturally low-carb package using mini peppers instead of buns. They are easy to whip up and disappear even faster, ready in under 45 minutes, making them perfect for busy weeknights, parties, or potlucks.
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Prep Time 15 minutes
Cook Time 30 minutes

Equipment

  • Oven
  • Baking dish
  • Medium bowl
  • Spoon or fingers for scooping and stuffing
  • Box grater optional, for grating onion
  • Microplane optional, for grating onion

Ingredients
  

Hauptzutaten

  • 12 mini peppers Any color works
  • 1 lb ground beef 85-90% lean or your favorite
  • 0.5 tsp salt
  • 0.5 tsp black pepper Freshly ground is always best
  • 0.5 tsp paprika
  • 1 tsp Italian seasoning
  • 0.5 tsp garlic powder
  • 1 tsp ground cumin
  • 1 small onion grated, with the juice
  • 1 large egg white
  • 0.5 cup shredded mozzarella

Instructions
 

  • Preheat oven to 375°F (190°C).
  • Cut each mini pepper in half lengthwise. Scoop out seeds and white membranes inside.
  • In a medium bowl, combine the ground beef, salt, black pepper, paprika, Italian seasoning, garlic powder, ground cumin, grated onion (with the juice), and egg white.
  • Mix everything together really well until all seasonings are evenly distributed.
  • Spoon the meat mixture generously into each pepper half. Gently press the meat down a bit.
  • Arrange all the stuffed pepper halves in a single layer in a baking dish.
  • Bake for 20-25 minutes, until the meat is cooked through and no longer pink.
  • Carefully remove the dish from the oven. Sprinkle shredded mozzarella evenly over the top of each stuffed pepper.
  • Return the dish to the oven for another 5-10 minutes, until the cheese is melted and bubbly and maybe even a little golden brown.
  • Take them out, let them cool for just a couple of minutes, and enjoy.

Notes

Tips for Success: Don't overstuff the peppers so the meat cooks evenly. Grate the onion finely using a box grater or microplane to ensure it cooks down completely and adds moisture with its juice. Check for meat doneness (should be 160°F/71°C for ground beef). You can prepare the meat mixture a day in advance and store it covered in the fridge, then stuff just before baking.
Substitutions & Additions: Add a pinch of red pepper flakes or hot sauce for spice. Swap mozzarella for cheddar, provolone, or a cheese blend. Finely dice mushrooms, bell peppers (if not strictly keto), or spinach into the meat mixture. Top with sugar-free ketchup, mustard, dill pickles, or crumbled cooked bacon after baking for a classic cheeseburger feel. Ground turkey or chicken can be used instead of beef.
Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) until heated through, or in the microwave.
FAQs: Larger bell peppers can be used but require fewer peppers and potentially longer baking time. Cooked peppers can be frozen BEFORE adding the cheese; thaw in the fridge and bake as directed, adding cheese for the last 5-10 minutes. Freezing after adding cheese might affect texture. The recipe is keto-friendly as mini peppers are low enough in carbs in moderation. A tablespoon or two of low-sugar Worcestershire sauce or sugar-free ketchup can be added to the meat mixture.

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