Cheeseburger Stuffed Peppers
Bell peppers stuffed with seasoned ground beef, caramelized onion, and melted cheddar. If you are anything like me, you want dinner to feel special but not require a culinary degree — and this one totally delivers. Whether it is a busy Tuesday or a slow Sunday afternoon in Kansas City, this recipe is always a win.
Why You Will Love This
- Ready in about 45 minutes from start to finish
- Big bold flavors with simple pantry ingredients
- Perfect for a weeknight dinner or casual entertaining
- Leftovers reheat beautifully the next day
Ingredients
- bell peppers
- ground beef
- cheddar cheese
- onion
- mustard
- ketchup
- pickles
How to Make It
- Preheat oven to 375F and prep your peppers by halving and removing seeds.
- Brown the ground beef with onion, season with salt, pepper, mustard, and ketchup.
- Fill peppers with beef mixture and top generously with cheddar cheese.
- Bake 25-30 minutes until peppers are tender and cheese is bubbly. Top with pickles and serve.
What I Use in My Kitchen:
- Lodge Cast Iron Skillet – a kitchen staple I always keep stocked
- Heinz Ketchup – a kitchen staple I always keep stocked
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Cheeseburger Stuffed Peppers
Bell peppers stuffed with a cheesy seasoned beef filling. All the burger flavor, no bun.
Ingredients
Method
- Arrange the pepper halves cut side up in a baking dish.
- Brown the beef with the onion and garlic, then drain.
- Stir in the rice, ketchup, mustard, and half the cheddar.
- Fill the peppers with the mixture and top with the remaining cheese.
- Bake at 375F for 25 to 30 minutes until the peppers are tender and the cheese is melted. Top with chopped pickles and sesame seeds.
Notes
Pre-bake the peppers 10 minutes if you like them very soft. The pickle topping makes them taste just like a burger.
Cheeseburger Stuffed Peppers
Bell peppers stuffed with a cheesy seasoned beef filling. All the burger flavor, no bun.
Ingredients
Method
- Arrange the pepper halves cut side up in a baking dish.
- Brown the beef with the onion and garlic, then drain.
- Stir in the rice, ketchup, mustard, and half the cheddar.
- Fill the peppers with the mixture and top with the remaining cheese.
- Bake at 375F for 25 to 30 minutes until the peppers are tender and the cheese is melted. Top with chopped pickles and sesame seeds.
Notes
Pre-bake the peppers 10 minutes if you like them very soft. The pickle topping makes them taste just like a burger.
