Here I am again with the pepper recipes! I’m just trying to get you ready for that summer garden bounty. You know when you have all these peppers at once and haven’t a clue what you intend to do with them. My little pizza peppers are a great snack or small meal. These Low Carb Cheeseburger Stuffed Peppers are the meal!
These low carb stuffed peppers are keto friendly and paleo friendly when you omit the cheese. They are a great way to enjoy all that burger taste without the bun!
Unless it’s a good brioche bun, I don’t like a bun with my burger. It’s not a low carb thing (my motto is no carb left behind). It’s just that if the vehicle for delivery is tasteless or dry, I don’t find the burger as tasty.
These peppers add all the flavor, extra veggies and they are great if you need to be low carb or gluten free. While this recipe takes a little time, it’s not labor intensive.
Can You Make Stuffed Peppers Ahead of Time?
Trust me you need to simmer the meat and the peppers need to be precooked. Don’t skip these steps. If you wanted to assemble these ahead of time, you totally could. I’d just reserve topping them with the cheese for the night you bake them.
You’d also of course need to bring them up to temp in a lower heat oven rather than just zapping them under the broiler. I’d recommend like 375 for 30 minutes covered in foil, then add the cheese and broil.
We eat these Low Carb Cheeseburger Stuffed Peppers without any toppings, but you could totally top them like you would a burger. In fact my one regret was not having a batch of my Quick Pickled Red Onions to go on top.
If you make this recipe for Low Carb Cheeseburger Stuffed Peppers tag me on Instagram @freshfitkitchen. Let me know what you think in the comments below!
PIN FOR LATER!
Low Carb Cheeseburger Stuffed Peppers
- 1 pound Lean Ground Beef I like 90/10 for this recipe. I wouldn't use a higher fat content than 85/15.
- 3 large Green Peppers Halved lengthwise and Seeded
- 1 large Onion finely chopped
- 1/2 cup Shredded Cheddar Cheese Divided
- 2 tbsp. Cream Cheese
- 2 tbsp. Minced Garlic
- 2 tbsp. Worcestershire Sauce
- 1/4 cup Beef Broth
- salt and pepper to taste
- Preheat Oven to 375 degrees. Bake the peppers (halved and seeded) for 30 minutes. While the peppers are baking you'll be preparing your filling.
- Heat a skillet with a tight fitting lid over medium high heat. Add a generous coating of salt and pepper to your ground beef. Break it up and allow it to brown. I really like to let it make contact with the hot pan so the meat caramelizes.
- After the meat has been in the pan for a few minutes add in your chopped onion. Cook the onion and meat mixture until the meat begins to brown and most of the liquid has evaporated.
- Stir in the garlic, Worcestershire, and beef broth. Turn the burner to low and allow the mixture to barely simmer on low for another 30 minutes. This will soften the meat and allow the flavors to melt together.
- When the peppers are done set them aside until the meat mixture is done simmering. When the mixture is done simmering take it off the heat and add the cream cheese and 1/4 cup of the cheddar cheese. It will be nice and creamy. Taste it for seasoning and add more salt and pepper to your liking.
- Fill each pepper with 2-3 heaping spoonfuls or about 1/4 cup of the meat mixture. You should use all of the meat to fill the peppers.
- Add remaining 1/4 cup of cheddar cheese to the top of the peppers and broil for 3-5 minutes or until the cheese is melting and golden.
- Feel free to serve these with toppings like pickles, onions, shredded lettuce or anything you'd put on a burger.
This post was updated and republished on Jan 6, 2020.