Cheeseburger Stuffed Bell Peppers Cups
Transform your weeknight dinner routine with these irresistible Cheeseburger Stuffed Bell Pepper Cups! This low-carb, flavor-packed recipe swaps buns for vibrant bell peppers, creating colorful "cups" brimming with a savory ground beef filling. Infused with the bold flavors of garlic, onion, Worcestershire sauce, and a hint of tomato paste, the beef mixture is topped off with gooey melted cheddar cheese for that classic cheeseburger experience. These stuffed pepper cups are not only easy to make in just 45 minutes but also customizable with your favorite garnishes like fresh parsley. Perfect for a wholesome, family-friendly meal, this dish combines comfort food with a healthy twist. Whether you're looking for a keto-friendly dinner or just a creative spin on cheeseburgers, these stuffed peppers are sure to satisfy!
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Recipe Information
Ingredients
- 4 large Bell peppers (any color)
- 1 pound Ground beef (85% lean)
- 1 small Yellow onion, diced
- 2 cloves Garlic, minced
- 2 tablespoons Tomato paste
- 0.5 cup Diced tomatoes (canned, drained)
- 1 tablespoon Worcestershire sauce
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Cheddar cheese, shredded
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Wash the bell peppers, slice off the tops, and remove the seeds and membranes inside to create hollow cups. Lightly rub the outside with olive oil and set them upright in a baking dish.
Heat a large skillet over medium heat. Add olive oil, then sauté the diced onion for 2-3 minutes until it begins to soften. Add the minced garlic and cook for an additional minute until fragrant.
Add the ground beef to the skillet, breaking it up with a spatula. Cook until browned and fully cooked, about 5-7 minutes. Drain any excess grease from the pan.
Stir in the tomato paste, diced tomatoes, Worcestershire sauce, salt, and pepper. Mix well and let the mixture simmer for 3-4 minutes, allowing the flavors to combine.
Remove the skillet from heat and stir in half of the shredded cheddar cheese. Mix until the cheese is melted and incorporated into the beef mixture.
Spoon the ground beef mixture evenly into the hollowed bell pepper cups, packing them tightly but not overflowing.
Top each stuffed pepper with the remaining shredded cheddar cheese.
Carefully place the baking dish in the preheated oven and bake for 20-25 minutes, or until the peppers are tender and the cheese is melted and bubbly.
Remove from the oven and allow to cool for 5 minutes. Garnish with freshly chopped parsley if desired and serve warm.
Nutrition Facts
Calories |
503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 625 mg | 27% | |
| Total Carbohydrate | 16.4 g | 6% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 9.8 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 250 mg | 19% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 848 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
