Description
Delicious low-carb, keto-friendly stuffed mini peppers filled with seasoned ground beef and topped with melted mozzarella cheese. This easy-to-make recipe is perfect for a healthy, flavorful meal or snack, combining the classic flavors of a cheeseburger in a nutritious pepper cup.
Ingredients
Units
Scale
Peppers
- 12 mini peppers
Beef Mixture
- 1 lb ground beef
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1 tsp ground cumin
- 1 small onion, grated with juice (see notes for preparation)
- 1 large egg white
Topping
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and spray a baking sheet with olive oil spray to prevent sticking.
- Prepare Filling: In a medium bowl, combine the ground beef, salt, black pepper, paprika, Italian seasoning, garlic powder, ground cumin, grated onion with its juice, and the egg white. Mix thoroughly until all ingredients are well incorporated.
- Prepare Peppers: Cut each mini pepper in half lengthwise and carefully remove all seeds and membranes, creating little pepper boats ready to be filled.
- Fill Peppers: Spoon the beef mixture into each pepper half, pressing slightly to level the filling and ensure a flat top.
- Bake Initial: Arrange the stuffed peppers on the prepared baking sheet and bake in the preheated oven for about 20 minutes, or until the peppers have softened and the beef is cooked through.
- Add Cheese and Finish Baking: Remove the baking sheet from the oven, sprinkle shredded mozzarella evenly over each stuffed pepper, then return to the oven and bake for an additional 3-4 minutes until the cheese melts and bubbles.
- Serve: Optionally, garnish with chopped parsley before serving. Serve warm and enjoy your keto-friendly cheeseburger stuffed peppers.
Notes
- Serving size is 2 peppers (4 halves).
- You can adjust salt to your taste but remember the cheese adds additional saltiness.
- If fresh onion is not available, substitute with 2 tsp onion powder.
- For easier grating, freeze the onion for 15 minutes before grating to make it firmer.
Nutrition
- Serving Size: 2 peppers (4 halves)
- Calories: 215
- Sugar: 3g
- Sodium: 330mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 85mg
