My husband and I have been on a low carb kick the past few weeks, so I have been learning all about making low carb, high protein meals. These low carb cheeseburger peppers were a hit with both of us, and I will definitely be making them again soon.
For this recipe you will need:
- 12 Mini peppers
- 1 pound ground beef, ground chicken or ground turkey
- 1/2 tsp each salt, black pepper, paprika
- 1 tsp each garlic powder, Italian seasoning, cumin
- 1 small onion, diced very fine
- 1 large egg white
- 1 cup shredded mozzarella cheese
Recipe for low carb cheeseburger peppers:
To start these keto stuffed peppers, you’re gonna preheat the oven to 350 degrees F and spray a 9×13 baking dish with cooking spray.
Then, you’re gonna want a bag of 12ish mini pappers. You wanna look for a bag with rounder peppers if you can find one. Most of the time, the peppers have kind of a “smushed” appearance, making them kind of hard to stuff. You’re gonna cut off the top of the peppers and then cut each of those peppers in half in the best way that you can to allow for stuffing them. Remove the seeds.
In a bowl, you’re going to combine your ground meat of choice, the onion and all of the seasonings. Mix it together very well (probably best to use clean hands for this, no matter how gross it might be).
You are then going to fill each pepper half with some of the UNCOOKED meat mixture. Make sure each pepper is a flat surface so the cheese doesn’t roll off when you add it to the top.
Place the meat-filled peppers in the baking dish and pop the dish in the preheated oven to cook for 15-20 minutes.
After those 15-20 minutes have elapsed, remove the dish and top each of the peppers with shredded cheese. Return to the oven for 5 additional minutes.
You can then top your cheeseburger pepper with yellow mustard, ketchup, mayo, or GO WILD with something like cooked bacon, mushrooms or even sour cream. Live your best cheeseburger life.
This recipe makes a lot of low carb cheeseburger peppers (24 actually, because 12 divided by 2 is 24. Hooray for math). Luckily, leftover peppers can be stored in the fridge in an airtight container for about 4 days. It may be longer, but I can’t eat leftovers once they are that old. Enter shrugging girl emoji here.
This recipe is a great way to feed the family a healthy, low carb meal. It’s a pretty quick recipe to make and HOPEFULLY leaves for leftovers. You can even make this on a Sunday for your weekly meal prep if you are so inclined.
Some additional ways to spice this recipe up (literally and figuratively) can include:
Use cheddar cheese or pepper jack cheese in place of the mozzarella.
Add a little worcestershire sauce to your meat mix.
Add the meat mix to green bell peppers instead of mini sweets (I would use ground turkey or chicken if you’re gonna go this route. I would also double the ingredients because it takes a lot to fill a bell pepper.)
Add a little sour cream or cream cheese to the meat mixture (because both of those things are delicious).
Add some taco seasoning mix to your ground meat of choice.
If you’re looking for some additional beef recipes: check these out
If it’s more low carb meals you are after, you can check here.
One of the things I used for this recipe was a 9×13 baking dish. I really like the Pyrex brand.