Description
Enjoy a delicious low-carb twist on the classic Big Mac with these Big Mac Stuffed Peppers. Packed with savory beef, melty cheese, and all the iconic flavors, this dish is a satisfying and healthy alternative to fast food.
Ingredients
- Red, yellow, or orange bell peppers
- Ground beef (80/20 or 85/15 lean)
- Onion, finely minced
- Garlic, minced
- Dill pickles, chopped finely
- Mayonnaise, full-fat
- Sugar-free ketchup
- Yellow mustard
- Dill pickle relish (sugar-free) or finely chopped sugar-free dill pickles
- White vinegar or apple cider vinegar
- Onion powder
- Garlic powder
- Smoked paprika
- Erythritol or stevia (optional)
- Shredded cheddar cheese
- Low-carb American cheese (optional)
- Shredded iceberg lettuce (optional)
- Sesame seeds (optional)
Instructions
- Preheat your oven to 375°F (190°C). Carefully wash your bell peppers, then slice them in half lengthwise. Scoop out all the seeds and membranes. Arrange the pepper halves cut-side up in a baking dish. Drizzle with a tiny bit of olive oil and a pinch of salt and pepper. Pop them into the oven to pre-bake for about 15-20 minutes.
- While the peppers are pre-baking, heat a large skillet over medium-high heat. Add your ground beef and break it up with a spoon. Cook until it's beautifully browned and no longer pink, about 5-7 minutes. Drain off any excess fat.
- Reduce the heat to medium. Add the finely minced onion to the skillet with the beef and cook for 3-5 minutes until it starts to soften. Stir in the minced garlic and cook for another minute until fragrant.
- Stir in a teaspoon each of onion powder, garlic powder, and paprika into the beef mixture. Add salt and pepper to taste. Mix in about half of your finely chopped dill pickles. Remove the skillet from the heat.
- In a small bowl, combine the mayonnaise, sugar-free ketchup, yellow mustard, sugar-free dill pickle relish (or finely chopped pickles), white or apple cider vinegar, and the remaining onion powder, garlic powder, and smoked paprika. Stir until smooth and creamy.
- Take about half of your freshly made Big Mac sauce and stir it into the beef mixture in the skillet. You can also stir in about half of the shredded cheese into the beef mixture.
- Carefully remove the baking dish from the oven. Spoon the Big Mac beef mixture generously into each bell pepper half. Sprinkle the remaining shredded cheese over the top of each pepper.
- Return the baking dish to the oven. Bake for another 15-20 minutes, or until the peppers are tender and the cheese on top is melted and bubbly.
- Let them cool for a few minutes. Drizzle each pepper with some of the reserved Big Mac sauce, a sprinkle of fresh shredded iceberg lettuce, and a few sesame seeds before serving.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 80 mg
Keywords: Don't skip pre-baking the peppers for tenderness. Taste your Big Mac sauce and adjust flavors to your preference. Use quality ingredients for the best flavor.