These Keto Cheeseburger stuffed bell peppers are stuffed with ground beef and creamy cheese to make an easy weeknight meal for the entire family.
Commercially bell peppers weren’t produced in the United States until 1925. However, stuffed bell pepper recipes can be traced back to centuries before that and were really a means to stretch leftover ingredients a bit further.
You might know them as Bharva Mirch, Palneni Chushki or Pimientos Rellenos – common principle being a seasoned ground beef combined with cheese, packed into halved bell peppers, topped with more cheese and roasted. Pretty simple, tasty, and a great way to meet your protein requirements for the day.
What You Need
Stuffed Bell Peppers are quite popular in the Jewish community because it can be whipped up in a really short time before Shabbat and doesn’t require specialized cooking equipment. The natural sweetness of peppers combines well with the creamy melted cheese and beef filling and the final product is just absolutely delicious, even at room temperature.
I do suggest investing in a silicon nonstick baking mat because they are reusable and eliminates the need for using aluminum foil. There’s just something about frequent use of metal that freaks me out a bit.
Ingredients and Substitutions
Four ingredients are all it takes to make this keto cheeseburger stuffed bell peppers. You probably might be adding more in your daily breakfast omelet.
Bell Peppers are the primary ingredient in this recipe. They come in a variety of colors like red, yellow, orange and green. Red or Orange bell peppers are more suited for this recipe, especially if you plan to eat it raw because they are slightly sweeter to the green variety. Moreover, they have a higher percentage of beta-carotene and Vitamin C.
Bell peppers with some wrinkles on the skin and a softer touch may be going bad but still good for consumption when cooked. However, try to purchase medium sized peppers which feel a little firm and lack any noticeable wrinkles.
Ground Beef is the second important ingredient. I generally use 80% meat angus beef in my cooking because the fat holds the meat together during baking. Beef with a lower fat content will also work just fine but may not help reach your daily fat goals on a keto diet. Any other ground meat like turkey, pork or chicken will also be a good substitute for the ground beef.
Cajun seasoning like Slap Ya Mama has been a staple in my household ever since I first visited New Orleans many years ago. If you can’t find Cajun seasoning at your local grocery, just mix 1 tablespoon each of chili powder, salt, ground black pepper, garlic powder, onion powder, dried oregano and dried thyme. This will yield about 3/4th cup of the blended spice which can be used for other recipes.
The creamy cheese is all owing to the Blue cheese. Store bought crumbled blue cheese will be ideal because they are not overtly pungent compared to the artisan block version. Other cheeses like cheddar, cream cheese, pimento or mozzarella cheese will also be a good substitute.
Cilantro is an optional topping that can be cooked with the ground beef or just reserved for presentation at the end.
Step by Step Guide
The best way to make these cheeseburger stuffed bell peppers is to start with cooking the ground beef.
Start by cooking the ground beef in a frying pan on medium heat. The slow cooking helps the protein from overcooking and keep the beef moist and tender. Stir in the Cajun seasoning and cook until the ground beef is completely browned with no remaining pink meat. Mix in half the blue cheese portion to the beef.
While the beef is cooking, cut the bell peppers in half lengthwise. Remove the green stem portion, seeds and the pith, making the interior of the bell peppers smooth. This process is best done with a spoon because you can easily scoop out the seeds and pith in one swoop.
Pack the cooked beef mixture into the bell peppers until the beef is level with the top of the bell peppers. Do not overstuff the bell peppers because they tend to shrink a bit during the baking process.
Place the stuffed peppers onto the baking sheet. Sprinkle the leftover crumbled blue cheese on the top, pressing them into the meat slightly. This prevents the cheese from failing out while baking.
Roast at 325F until the peppers are lightly softened and the cheese on top is melted. This usually takes about 25 minutes in a standard convection oven. Sprinkle some cilantro on the top and serve warm.
These cheeseburger stuffed bell peppers are best served with roasted vegetables like Brussel sprouts or broccoli. I do occasionally serve them with a simple salad like a beet salad with pecans or a berry salad.
These burger stuffed peppers can be stored in a sealed container in the refrigerator for 3-5 days. If you wish to freeze them, make sure the filling in the peppers has cooled completely. Then, place the peppers in a freezer-safe dish or individually wrap them in aluminum foil or plastic wrap. Bake them at 350F from frozen for 30-40 minutes. Or, thaw in the refrigerator overnight and bake at 325F for 20-30 minutes.
Frequently Asked Questions
Yes, this is recommended to ensure the meat is thoroughly cooked.
This is more common in recipes which include rice or additional vegetables in the pepper. They can become watery as the pepper itself or other items in the pepper release water as they cook in the oven. This should not happen with this recipe.
Keto Cheeseburger Stuffed Bell Peppers
- Cutting Board
- Skillet/Frying Pan
- Baking Tray
- Silicone Baking Sheet (Optional)
- 1 lb Ground Beef
- 1 tsp Cajun Seasoning
- 2 Red Bell Peppers
- 4 oz Blue Cheese ,crumbled
- Cilantro ,optional
- Preheat the oven to 325°F.
- Heat a skillet over medium heat. Stir in some Cajun seasoning with the ground beef and cook until the meat turns brown. Remove from heat and drain excess grease.
- Cut each pepper into half lengthwise, removing the stem, pith, and seeds.
- Combine 2 oz crumbled blue cheese with the ground beef. Firmly pack each bell pepper with the beef-cheese mixture. Top each stuffed pepper with the rest of the cheese.
- Place the stuffed bell peppers on baking tray lined with a silicon baking mat (or aluminum foil).
- Bake for around 25 minutes until the cheese has melted and the peppers have softened slightly. Enjoy warm!
- Be creative with your protein – you can use ground turkey or pork instead of beef.
- This recipe will work well for other cheeses too like mozzarella, cheddar, cream cheese or pimento cheese.