Cheeseburger-Stuffed Bell Peppers Recipe for Dinner

Craving a juicy, cheesy burger but want to skip the bun? These cheeseburger stuffed peppers deliver all the familiar flavors—melty cheddar, savory beef, and crispy bacon—without the carbs. Keto-friendly, gluten-free, and high in protein, this recipe makes a simple weeknight dinner or a make-ahead meal that reheats beautifully.

The Story Behind The Recipe

One night I wanted a classic cheeseburger—cheese, bacon, and all the fixings—but didn’t want the extra carbs from a bun. A few bell peppers in the fridge suggested an easy swap: slice, fill, and bake. The result is this cheeseburger-inspired stuffed pepper: all the flavor of a burger, packaged in a colorful, healthy vessel.

xoxo Kori

Why They’re A Must-Make

These stuffed peppers are a great way to enjoy cheeseburger flavors while keeping the meal low carb and nutrient-dense. The filling is quick to prepare, then spooned into pre-softened pepper halves and baked until bubbly. They’re an easy, protein-packed dinner ready in under an hour.

A Perfect Make-Ahead Meal

Make the filling on the weekend, stuff the peppers, and store them in the fridge for fast reheating during the week. They freeze well too—cook first, then freeze individual portions for convenient lunches or dinners.

A Tasty Twist on Classic Stuffed Peppers

This cheeseburger variation gives stuffed peppers a fun, familiar twist. If you enjoy this style, try other flavor profiles like lasagna or taco-style stuffed peppers for variety.

Healthy, Hearty & Guilt-Free

By skipping rice and using bell peppers as the vessel, these are naturally lower in carbs and gluten-free. They’re also high in protein and versatile—easy to adapt to leaner meats or plant-based alternatives.

• Lower fat: use lean ground turkey or chicken, skip the bacon, and reduce the cheese slightly.
• Plant-based: substitute plant-based beef crumbles and vegan cheese, omit bacon, and add a bit of vegan cream cheese if the mix seems dry.

Make Them Yours!

These peppers are highly customizable. Swap proteins, change cheeses, or load up on toppings to suit your preferences.

Switch Up the Protein

• Ground turkey or chicken for a leaner option.
• Ground sausage for a bolder flavor.
• Plant-based crumbles or lentils for meatless versions.

Cheese, Please!

• Cheddar is classic; try Pepper Jack for heat or Swiss for a nuttier finish.

Load Up on Toppings

• Crumbled bacon
• Pickles for authentic burger flavor
• Drizzle with mustard, ketchup, or burger sauce
• Caramelized onions for extra sweetness

Make It Even Lower Carb (or Add More Bulk)

• Reduce carbs by skipping tomatoes or onions; add extra cheese if desired.
• Add volume with cauliflower rice or finely chopped mushrooms.

Spice It Up!

• Add jalapeños or red pepper flakes.
• Use smoked paprika or garlic powder for depth.
• Mix in a little hot sauce for heat.

How To Make Low Carb and Keto Stuffed Peppers

The process is straightforward: soften the pepper halves, brown the beef, mix in the cheeseburger-style ingredients, stuff the peppers, and bake until hot and melted.

Cook The Peppers

Place pepper halves in a microwave-safe dish with 1/4 cup water. Cover and microwave 7–10 minutes, or until just tender. This shortens oven time and ensures tender peppers.

Brown the Ground Beef

Brown the ground beef in a skillet until cooked through. Drain excess fat, then return the meat to the pan.

Make the Filling

Stir in dried minced onion, drained diced tomatoes, tomato paste, ketchup, yellow mustard, shredded cheddar, and cooked diced bacon. Season with salt and pepper to taste.

Stuff and Bake

Spray a 13 x 9-inch baking dish with nonstick spray. Arrange the cooked pepper halves, fill them generously with the meat mixture, and top with additional cheddar. Bake at 350°F for 20–30 minutes, until heated through and the cheese is melted.

How To Serve Them

Top each stuffed pepper with dill pickle slices, shredded lettuce, tomato, and onion. A drizzle of burger or special sauce complements the flavors well.

Kori’s Tips

• Meal prep option: prepare the filling and pre-cook peppers, then assemble and refrigerate. Reheat in the oven when ready to eat.
• Slow cooker method: stuff raw peppers and cook on low for 3–5 hours until tender.
• If you skip pre-softening peppers, bake covered for the first 45 minutes, then uncover for the last 15 minutes; expect a longer bake time.

Save this recipe to try later!

These are often a complete meal on their own, but topping with pickles, shredded lettuce, tomato, and onion adds familiar burger elements.

Reheat in a 350°F oven covered with foil until warmed through, or heat in the microwave for a quick option.

Pre-softening in the microwave or steaming shortens oven time. You can skip this step, but expect a longer bake; cover with foil for most of the time, then uncover to melt the cheese.

Yes. Bake first, then freeze in airtight containers. Thaw and reheat in the oven until heated through. Freezing individual portions works great for meal prep.

Stored in an airtight container, they keep 3–4 days in the refrigerator.

They can be frozen up to about 8 months, though 3–6 months retains the best texture and flavor.

With peppers pre-steamed, baking time is about 20–30 minutes at 350°F until heated and the cheese is melted.

Ingredients

• 4 bell peppers (any color), halved and seeded
• 2 pounds ground beef (80/20; leaner options may be used)
• 3 tablespoons dried minced onion
• 1 cup canned, drained diced tomatoes
• 2 tablespoons tomato paste
• 1/3 cup ketchup (use sugar-free for keto)
• 2 tablespoons prepared yellow mustard
• 2 cups shredded cheddar cheese
• 1/3 cup cooked, diced bacon (optional)
• Optional: burger or Big Mac–style sauce and toppings

Instructions

1. Preheat oven to 350°F. Wash peppers, slice lengthwise, and remove seeds.
2. Place pepper halves in a microwave-safe dish with 1/4 cup water. Cover and microwave 7–10 minutes until slightly tender.
3. Meanwhile, brown the ground beef in a skillet until cooked through. Drain fat and return beef to the pan.
4. Add dried minced onion, drained diced tomatoes, tomato paste, ketchup, yellow mustard, shredded cheddar, and cooked bacon. Season with salt and pepper to taste.
5. Spray a 13 x 9-inch baking dish with nonstick spray. Arrange the peppers, stuff them generously with the meat mixture, and top with remaining cheese.
6. Bake at 350°F for 20–30 minutes, until peppers are heated through and the cheese is melted and bubbly.

Kori’s Tips

• Top with dill pickles, shredded lettuce, tomato, and onion for classic cheeseburger flavor.
• Start checking the peppers early when microwaving; times vary by pepper size and microwave wattage. The peppers may look slightly shriveled—that’s fine and speeds oven time.

Nutrition (per serving)

• Calories: 327 kcal
• Carbohydrates: 8.6 g
• Protein: 34.2 g
• Fat: 16.8 g
• Cholesterol: 104 mg
• Sodium: 512 mg
• Fiber: 1.7 g
• Sugar: 4 g