Scale

4 medium bell peppers, halved and deseeded

1 lb ground beef (85% lean)

1/2 small onion, diced

1/4 cup dill pickles, finely chopped

1 tbsp tomato paste

1 tbsp mustard

1/2 tsp garlic powder

1/2 tsp smoked paprika

Salt and black pepper to taste

1 cup shredded cheddar cheese (divided)

Optional toppings: sugar-free ketchup, extra pickles, lettuce, sesame seeds

1. Preheat oven to 375°F (190°C).

2. Place halved peppers cut side up in a baking dish. Bake for 10 minutes to soften slightly.

3. In a skillet over medium heat, cook ground beef and onions until browned, about 6–8 minutes. Drain excess grease.

4. Stir in tomato paste, mustard, garlic powder, paprika, salt, and pepper. Simmer for 2 minutes.

5. Remove from heat and mix in chopped pickles and 1/2 cup shredded cheese.

6. Stuff each pepper half with the beef mixture and top with remaining cheese.

7. Bake for 15–18 minutes, or until cheese is melted and bubbly.

8. Garnish with desired toppings and serve hot.

For extra crunch, add chopped cooked bacon or crushed pork rinds on top.

This dish is great for meal prep — store in the fridge for up to 4 days.

Make it spicy by adding diced jalapeños or hot sauce to the beef mixture.

Keywords: keto cheeseburger stuffed peppers, low carb dinner, healthy burger alternative, gluten-free cheeseburger recipe