These Cheeseburger Stuffed Peppers are loaded with a cheesy, savory low carb ground beef mixture and topped with a special homemade sauce!
Let’s all just get real for a moment here- the ultimate food is a cheeseburger. Right? We can all agree?
Now that we’ve got that out of the way, let’s talk about low carb cheeseburger options! Sure, we have our keto hamburger buns, we’ve made keto cheeseburger soup, and everyone loves our cheeseburger salad.
Now we’re coming at ya with these cheeseburger stuffed peppers. With bacon. And special sauce. We know what we’re doing here, my friends. 😉
These bacon cheeseburger stuffed peppers are a super easy way to get dinner on the table and the kids in my life are happy to eat anything labeled ‘cheeseburger’ so they’re a win all the way around!
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Bell Peppers – Use whichever color you prefer.
Filling – Lean beef, sugar free ketchup, mustard, Worcestershire sauce, seasoned salt, and cheddar make for a savory and hearty filling.
Topping – Shredded lettuce, diced tomatoes, and chopped pickles are a must. We sprinkled on crispy fried bacon as well.
Sauce – We combine sugar-free ketchup, mayo, mustard, and a splash of pickle juice along with chili powder and garlic salt. It’s the perfect sauce for a burger!
- Everyone loves a burger – even when it’s stuffed inside a bell pepper!
- That sauce on top really makes these special.
- These are easy to customize – use your favorite cheese, toppings, and sauce!
- Prep – Slice the peppers in half from the root to the tip and remove the seeds and membranes from the pepper halves to hollow them out. Place those in a 9×13 baking dish and set aside.
- Filling – Brown your beef and then stir in ketchup, Worcestershire sauce, mustard, and seasoned salt. Once combined, stir in the cheddar.
- Stuff – Spoon the filling into the peppers. Pour 1/3 cup of water into the baking dish with the stuffed peppers. You’ll then cover the dish tightly with foil and bake for about 35 minutes.
- Topping – In a bowl, whisk together the mayonnaise, sugar-free ketchup, mustard, or pickle juice, garlic salt, and chili powder. Sprinkle the baked peppers with lettuce, tomato, and pickles, and drizzle on your sauce.
You can turn these into bacon cheeseburger stuffed peppers! It’s as simple as frying up some bacon (or try this easy air fryer bacon recipe for no mess) and then crumbling it up and adding it in with the hamburger filling, or just sprinkling it on as a topping.
We’re a sucker for a saucy burger and this burger sauce is our favorite way to go about it! It’s a simple combination of ingredients that you likely have on hand, but it packs in loads of flavor.
Other topping options include a drizzle of our keto thousand island dressing or just a squirt of ketchup and mustard. We’re working on a BBQ sauce recipe that would be tasty over the peppers, as well!
You can keep these cheeseburger stuffed peppers in an airtight container in the refrigerator for about 3 to 4 days. Reheat in the microwave.
Slice your peppers in half from root to tip and then remove the seeds and membranes. The peppers cook faster and are more likely to lay nicely in the pan when cut this way verses cutting the top off.
Red bell peppers do have more carbs than green bell peppers, due to the increase in natural sugars as the peppers have ripened. A whole red bell pepper has 7 carbs and a whole green pepper has 6 carbs. The difference is negligible, so use what you like!
More Stuffed Pepper Recipes:
- Breakfast Stuffed Peppers
- Italian Stuffed Peppers
- Buffalo Chicken Stuffed Peppers
- Spinach Artichoke Stuffed Peppers
- Lasagna Stuffed Peppers
- Cream Cheese Chicken Stuffed Peppers
- Taco Stuffed Mini Peppers
- Jalapeno Popper Stuffed Peppers
Follow me on social for more recipe ideas & inspiration!
For the stuffed peppers:
- 4 bell peppers, any color
- 2 pounds lean ground beef
- 4 tablespoons sugar free ketchup
- 2 tablespoon mustard
- 1 tablespoon Worcestershire sauce
- 2 teaspoons seasoned salt
- 1 cup shredded cheddar
- 2 tablespoons mayonnaise
- 1 tablespoon sugar free ketchup
- 1 teaspoon mustard
- Splash of pickle juice
- ¼ teaspoon garlic salt
- ¼ teaspoon chili powder
- Shredded cheddar, shredded lettuce, diced tomatoes, crumbled bacon, chopped pickles, for topping
To make the peppers:
- Preheat oven to 350 degrees.
- Slice each pepper in half from root to tip. Remove the seeds and membranes from the peppers. Place in a 9x13 baking dish.
- Add the beef to a medium skillet over medium heat and brown, crumbling the beef as it cooks.
- Once beef is cooked through, add the ketchup, mustard, Worcestershire sauce, and seasoned salt. Stir well to combine. Remove from the heat.
- Add the cheese to the beef and stir to combine.
- Spoon the beef mixture into the pepper halves. Pour ⅓ cup of water into the bottom of the pan to steam the peppers as they cook.
- Cover the pan tightly with foil and bake for 35 minutes or until peppers are as tender as you’d like.
To make the topping:
- While peppers are baking, whisk together the mayonnaise, ketchup, mustard, vinegar, garlic salt, and chili powder until combined.
- When peppers have finished baking, sprinkle the tops with cheddar, lettuce, tomatoes, and pickles. Drizzle lightly with the sauce.
- Serve hot.
Green bell peppers have 6 carbs per pepper while red peppers have 7. Use whatever color you prefer.
We prefer Heinz No Sugar Added Ketchup, but any sugar free ketchup you like will do.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 407Total Fat: 24gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 124mgSodium: 1016mgCarbohydrates: 7gNet Carbohydrates: 5gFiber: 2gSugar: 3gProtein: 39g
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