Description

All the classic flavors of a cheeseburger packed inside tender bell peppers — no bun needed! This easy keto dinner is hearty, comforting, and ready to be your new favorite low-carb meal.

Ingredients

Scale

For the peppers:

4 medium bell peppers (any color), halved and seeded
1 tablespoon olive oil
Salt & pepper, to taste

For the filling:

1 lb (450 g) ground beef
1/2 small onion, finely diced
2 cloves garlic, minced
1/2 teaspoon paprika
1/2 teaspoon mustard powder (optional, for a “burger” vibe)
Salt & pepper to taste
1/2 cup diced pickles (or relish), optional
1/2 cup tomato sauce or sugar-free ketchup

For the cheesy topping:

1 cup shredded cheddar cheese
1/4 cup cream cheese (optional, for extra creaminess)

Optional garnishes:

Chopped green onions
Sliced pickles
Drizzle of sugar-free ketchup & mustard

Instructions

1. Prep the peppers:

Preheat oven to 375°F (190°C).
Drizzle halved peppers with olive oil, season with salt & pepper.
Roast in the oven for 10–12 minutes while you prepare the filling.

2. Make the filling:

In a skillet, cook the ground beef over medium heat until mostly browned.
Add onion and garlic; cook until softened.
Stir in paprika, mustard powder, salt, and pepper.
Mix in tomato sauce and pickles (if using). Let simmer for 2–3 minutes.
Stir in cream cheese (if using) until creamy and well blended.

3. Assemble the peppers:

Remove peppers from the oven and fill generously with the beef mixture.
Top with shredded cheddar.

4. Bake:

Return stuffed peppers to the oven and bake 10–15 minutes, or until cheese is melted and bubbly.

5. Serve:

Garnish with chopped green onions, extra pickles, or a drizzle of mustard & keto ketchup if desired.

Notes

✔️ Swap beef for ground turkey or chicken for a leaner version.
✔️ Want it spicier? Add jalapeños or a dash of hot sauce to the filling.
✔️ Make it casserole-style by chopping the peppers and mixing everything into a baking dish!

Prep Time: 5 min
Cook Time: 10 min