Cheeseburger-stuffed peppers
Delight in our savory Cheeseburger-Stuffed Peppers recipe! Filled with seasoned ground beef, gooey mozzarella, and hearty brown rice, these vibrant red peppers are the perfect low-carb twist on a classic cheeseburger. With a flavorful mix of Worcestershire sauce, ketchup, and mustard, each bite is a delicious fusion of beloved burger toppings. Simple, tasty, and sure to satisfy, this dish makes for an ideal weeknight dinner. Serve hot and enjoy the cheesy goodness in every mouthful!
- 16 Apr 2025
- Cook time 75 min
- Prep time 15 min
- 4 Servings
- 13 Ingredients
Cheeseburger-stuffed peppers offer a delightful twist on a classic meal, combining the savory flavors of a cheeseburger with the healthy benefits of bell peppers. This recipe is perfect for a family dinner or a fun take on a traditional dish that packs a nutritious punch.
Ingredients:
Instructions:
- Place the 1/3 cup of brown rice and double the amount of water in a small saucepan.
- Bring to a boil, reduce the heat, cover, and simmer for about 45 minutes, or until the rice is tender and water is absorbed.
- Remove from heat and fluff with a fork.
- Preheat your oven to 375°F (190°C).
- Cut the tops off the 4 red peppers and remove the seeds and membranes.
- Place them in a baking dish, standing upright.
- In a large skillet over medium heat, add the ground beef and chopped onion.
- Cook until the beef is browned and the onion is soft, about 6-8 minutes. Drain any excess fat.
- Season with a dash of salt and black pepper.
- Stir in the Worcestershire sauce, ketchup, mustard, pickle relish, tomato sauce, and water.
- Reduce the heat to low and let the mixture simmer for 5 minutes.
- Add the cooked brown rice to the skillet with the ground beef mixture.
- Stir until everything is well combined.
- Carefully spoon the mixture into the prepared red peppers, filling them to the top.
- Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
- Remove the foil and sprinkle the tops of the stuffed peppers with shredded mozzarella cheese.
- Return to the oven and bake, uncovered, for an additional 10 minutes, or until the cheese is melted and bubbly.
- Remove the baking dish from the oven and let the peppers cool slightly before serving.
Tips:
- Pre-cook the brown rice to save time during meal preparation.
- Consider using a meat thermometer to ensure the ground beef reaches an internal temperature of at least 160°F (70°C) for safety.
- For a spicier version, try adding chopped jalapeños or a splash of hot sauce to the filling mixture.
- If you prefer a different type of cheese, cheddar or pepper jack can be great substitutes for mozzarella.
- Par-bake the peppers for 10 minutes before stuffing to ensure they are tender after the final bake.
- Feel free to add other veggies to the filling mixture, like diced tomatoes or mushrooms, for an extra nutritional boost.
These cheeseburger-stuffed peppers are a hearty and delicious meal that the whole family will love. The combination of savory beef, spices, and gooey mozzarella cheese all packed into a vitamin-rich pepper makes for a satisfying and nutritious dish. Enjoy this creative take on two favorite foods and relish in the compliments you’re sure to receive!
| Nutrition Facts | |
|---|---|
| Serving Size | 420 grams |
| Energy | |
| Calories 510kcal | 25% |
| Protein | |
| Protein 30g | 21% |
| Carbohydrates | |
| Carbohydrates 33g | 9% |
| Fiber 5g | 14% |
| Sugar 14g | 14% |
| Fat | |
| Fat 30g | 34% |
| Saturated 12g | 40% |
| Cholesterol 100mg | - |
| Vitamins | |
| Vitamin A 310ug | 34% |
| Choline 90mg | 16% |
| Vitamin B1 0.26mg | 22% |
| Vitamin B2 0.47mg | 36% |
| Vitamin B3 8mg | 49% |
| Vitamin B6 1.02mg | 60% |
| Vitamin B9 100ug | 25% |
| Vitamin B12 2.68ug | 112% |
| Vitamin C 220mg | 240% |
| Vitamin E 3.37mg | 22% |
| Vitamin K 15ug | 12% |
| Minerals | |
| Calcium, Ca 260mg | 20% |
| Copper, Cu 0.22mg | 24% |
| Iron, Fe 4.05mg | 37% |
| Magnesium, Mg 72mg | 18% |
| Phosphorus, P 450mg | 36% |
| Potassium, K 940mg | 28% |
| Selenium, Se 27ug | 47% |
| Sodium, Na 480mg | 32% |
| Zinc, Zn 7mg | 59% |
| Water | |
| Water 320g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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