Cheeseburger-Stuffed Bell Peppers with Mustard Aioli
Keto-friendly bell peppers stuffed with seasoned ground beef, melted cheddar, and topped with a tangy mustard aioli for a hearty, flavorful meal. This american-inspired keto (low-carb) ready in about 35 minutes blends halved and seeded large bell peppers, 85% lean ground beef, shredded sharp cheddar cheese into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4, halved and seeded large bell peppers
- 1 lb, 85% lean ground beef
- 1 cup shredded sharp cheddar cheese
- 2 tbsp yellow mustard
- 3 tbsp mayonnaise
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 375°F. Brush 4 halved and seeded large bell peppers with 1 tbsp olive oil and place cut-side up in a baking dish.
- Step 2: In a skillet over medium heat, cook 1 lb ground beef with 1 tsp salt, 1 tsp onion powder, 1 tsp garlic powder, and 1/2 tsp black pepper, breaking apart until fully browned and cooked through, about 7-8 minutes.
- Step 3: Spoon the cooked beef evenly into the bell pepper halves, then top each with 1/4 cup shredded sharp cheddar cheese.
- Step 4: Bake in the preheated oven for 15 minutes until peppers are tender and cheese is melted and bubbly.
- Step 5: While baking, mix 3 tbsp mayonnaise with 2 tbsp yellow mustard in a small bowl to make the mustard aioli.
- Step 6: Serve each stuffed pepper drizzled with the mustard aioli for a creamy, tangy complement.
Frequently asked questions
How long does Cheeseburger-Stuffed Bell Peppers with Mustard Aioli take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Cheeseburger-Stuffed Bell Peppers with Mustard Aioli?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Cheeseburger-Stuffed Bell Peppers with Mustard Aioli?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cheeseburger-Stuffed Bell Peppers with Mustard Aioli for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Cheeseburger-Stuffed Bell Peppers with Mustard Aioli low-carb?
Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
