Cheeseburger Stuffed Peppers
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
229 kcal
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Course
Main Course
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Cuisine
American
Cheeseburger Stuffed Peppers
Description
This Cheeseburger Stuffed Peppers recipe starts by slicing bell peppers in half and removing the seeds and membranes to create a cavity for stuffing. Ground beef and diced onion are cooked thoroughly, then combined with cooked rice, tomato paste, ketchup, Worcestershire sauce, yellow mustard, garlic powder, salt, black pepper, and cheddar cheese to form the hearty filling.
The stuffed peppers sit in a water-lined baking dish to create steam during a 30-35 minute bake at 350°F, softening the pepper walls while retaining structure. This method produces tender yet intact peppers that serve as edible vessels for the savory filling. Alongside, a cheddar cheese sauce is prepared from butter, flour, milk, cream cheese, and grated cheddar seasoned with cayenne and salt, adding a creamy accent when served.
These peppers offer a flavorful twist on the cheeseburger, combining familiar tastes in a more vegetable-forward presentation. They can be enjoyed as a main dish with optional toppings such as shredded lettuce, tomato, pickles, and sauces to mimic the burger experience further. The preparation allows for customization and easy meal prep.
Adjust baking time to preferred pepper tenderness, and garnish as desired for added texture and freshness. The cheese sauce can be poured over or served on the side to enhance creaminess.
Ingredients
- 3 bell pepper any color
- 1 cup yellow onion diced
- ½ lb ground beef
- 1.5 cups rice cooked
- 5-6 TBSP tomato paste
- 3 TBSP ketchup
- 1 TBSP Worcestershire sauce
- 1 TBSP yellow mustard
- ½ tsp garlic powder
- ¼ tsp salt each) or season to taste
- ¼ tsp black pepper each) or season to taste
- 1/2-1 cup cheddar cheese grated, brand Cabot Sharp
CABOT CHEDDAR CHEESE SAUCE
- 1 TBSP butter unsalted
- 1 TBSP all-purpose flour
- ¾ cup milk (I usually use 2%)
- 1 oz cream cheese (cut into 6 pieces)
- 4-5 oz cheddar cheese grated, Cabot Medium
- ¼ tsp ground cayenne pepper
- ⅛ tsp salt or to taste
Instructions
- Slice each bell pepper in half. Hollow out each pepper, removing stem, seeds, and membrane. Halved peppers will yield 6 portions. If simply slicing the top off the peppers and stuffing them is preferred, the yield will be 3 larger portions.
- If you don't have leftover rice handy (we meal prep ours for the week!), cook rice via your favorie method.
- Measure out filling ingredients and pre-heat oven to 350°F.
- In a large pan or skillet, brown ground beef and onion until cooked through. Stir in rice, tomato paste, ketchup, mustard, Worcestershire sauce, garlic, salt, and pepper. Mix in cheese. (or save cheese for topping peppers if skipping the cheese sauce)
- Place peppers in a lipped baking dish or casserole pan. Pour a cup of water around the peppers (to steam the and soften the peppers while baking) and bake uncovered for 30-35 minutes or until desired tenderness is reached.
- While the peppers bake, make the cheese sauce!
- Freshly grate your cheddar (pre-shredded cheese won't work here) and measure out all ingredients. This cheese sauce comes together fast!
- Warm your milk in the microwave for 30-40 seconds and set aside. Heat a small sauce pot and add your butter. Once melted, add flour and whisk into butter vigorously until they become bubbly and foamy. Continue to cook and whisk constantly for about a minute to cook off the flour taste.
- Add warm milk and whisk vigorously into flour mixture. Allow milk to come to a simmer, whisking occasionally as it thickens. Once it has thickened, turn off burner and remove pot from heat. Add cream cheese and whisk until melted. Next slowly add grated cheddar in 3 batches, stirring it in until the cheese is fully melted. I like to keep the pot off the heat here so the cheese doesn't overhead and turn gritty. If you work quickly the milk should be hot enough to melt the cheese. If needed, put back on the still-warm burner to help gently melt the cheese. Season with cayenne pepper and salt and set aside.
- Once the peppers are ready, pour cheese sauce over the peppers (add a little, or a lot!) and top with all your favorite burger toppings. Enjoy!
Notes
- Slice peppers in halves or tops off depending on desired portion size and presentation.
- Add toppings like shredded lettuce, tomato, pickles, or sauces to create a burger-like experience.
- Use pre-cooked rice for convenience or cook fresh before mixing.
- Cheese sauce adds creaminess but can be omitted if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Calories | 229kcal | 11% |
| Carbohydrates | 20g | 7% |
| Protein | 11g | 22% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 37mg | 12% |
| Sodium | 422mg | 18% |
| Potassium | 435mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 2205IU | 44% |
| Vitamin C | 79.6mg | 88% |
| Calcium | 91mg | 9% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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