Cheeseburger Stuffed Peppers – Organize Yourself Skinny


Cheeseburger Stuffed Peppers made with ground beef, cheddar cheese, brown rice, and seasonings is a delicious heathy twist on juicy cheeseburgers. This tasty ground beef recipe comes together into a perfect portion-controlled dinner that is gluten-free and can easily fit into your weekly meal plan!

delicious cheeseburger stuffed peppers in a baking dish

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Reasons you’ll love this recipe

  • Let’s start with delicious! These cheeseburger stuffed peppers are a family favorite – even the kids eat them without any bribing.
  • Nutritious. Fiber-rich bell peppers packed with lean organic ground beef, brown rice, tomato sauce, and seasoning. This healthy gluten-free recipe will keep you full without feeling bloated.
  • Easy to prepare. After cooking the beef and rice, stuff the peppers, and bake in the oven. If you have the brown rice ready ahead of time, this recipe comes together quickly.
  • Make-ahead. Step up your meal prep game with this stuffed pepper recipe! You can either assemble the ingredients to cook later in the week or cook thoroughly to heat and eat. You can even freeze stuffed peppers for dinner later on.

Ingredients

ingredients to make cheeseburger stuffed peppers
  • Lean ground beef. Use 95/5 or 5 97/3 organic grass-fed beef for healthiest option.
  • Seasoning. Salt, pepper, onion powder, and garlic powder start the flavor foundation for the ground beef.
  • Worcestershire sauce. This sauce is a great staple to have in the pantry – it adds flavor and richness to ground beef recipes. It’s also a secret ingredient I use to add flavor in all of my ground turkey recipes.
  • Ketchup and mustard. This duo gives the seasoned beef that burger flavor. To keep this recipe clean, make sure to read the ketchup and labels, so you don’t want to grab any that include hydrogenated oil or high fructose corn syrup. Also, I often use spicy or brown mustard in this recipe which adds a tasty flavor.
  • Grated parmesan cheese. If possible, grate the parmesan cheese fresh for the best flavor.
  • Shredded sharp cheddar cheese. Of course, what would cheeseburger stuffed peppers be without the cheese! I highly recommend using sharp cheddar cheese and shredding it fresh for the best flavor and to get that ooey-gooey cheesiness we all love.
  • Cooked brown rice. Brown rice takes a while to cook, so I recommend cooking it ahead of time, so this recipe comes together quickly. I like to cook a batch every week (using my rice cooker) to have ready during the week to use in recipes. You can also freeze brown rice to use in future recipes.
  • Canned tomato sauce. This adds flavor, adds moisture, and brings the rest of the ingredients together.
  • Beef broth. This helps to steam the peppers as they cook in the oven. You can use chicken broth or even extra tomato sauce in place of the beef broth.
  • Bell peppers. Depending on the size of your peppers, the filling will fill 5-6 bell peppers. I like to get medium-sized peppers with a flat bottom – this helps them stand upright in the baking dish. You can use any color of bell peppers.

FAQS

Do you cook ground beef before stuffed peppers?

In this recipe, I recommend cooking the ground beef before stuffing the peppers. It allows you to season the meat and drain any extra grease before adding it to the other ingredients.

Also, browning beef gives another layer of flavor that you won’t get by cooking it raw in the peppers.

Should I boil my bell peppers before stuffing them?

No, you don’t have to boil peppers or par-cook before stuffing them. Adding the broth to the pan, and covering it tightly with foil, will steam the peppers resulting in tender cooked peppers.

cheeseburger stuffed peppers in a baking dish.

Cooking Tips

  • Swap out the ground beef. If you want to lower the saturated fat in this recipe, you can use ground turkey or ground chicken in place of the beef. 
  • Switch up the cheese. Pepper jack, Colby jack, mozzarella, and even swiss cheese are all delicious in these cheeseburger stuffed peppers.
  • Bulk up the veggies. Mushrooms, onions, and peppers are all tasty. Whatever vegetable you enjoy with a burger, you’ll love these stuffed peppers. I recommend sauteing the veggies and draining any liquid before adding it to the pepper mixture.
  • Use different grains. You can use quinoa, farro, bulgar or other grains in place of the brown rice. Or keep it low carb or keto-friendly by leaving the rice out or using cauliflower rice instead.

Supplies

How to Make Cheeseburger Stuffed Peppers

step by step collage showing how to make cheeseburger stuffed peppers.
  • Start by preheating the oven to 400 degrees.
  • Cut the tops of the bell peppers and clean out seeds and membranes. Set aside.
  • While the oven is heating up, get out a large skillet and cook the ground beef over medium-high heat, breaking it into small pieces as it cooks. After about 5-7 minutes, when the meat is almost done cooking and just a little pink, season it with salt, pepper, Worcestershire sauce, ketchup, mustard, onion powder, granulated garlic, and parmesan cheese. Continue to cook until no longer pink, about 2-3 minutes.
  • Add the ground beef mixture into a large mixing bowl with ¾ cup of the shredded cheese, rice, and tomato sauce. Stir until all of the ingredients are combined.
  • Stuff each bell pepper with the ground beef mixture, top the peppers with the remaining cheese and line up in a casserole dish. **note I had just enough ground beef mixture to fill the peppers. Depending on the size of your peppers, you may have a little less or more.
  • Last, pour the beef broth into the bottom of the casserole dish.
  • Cover tightly with foil and bake for 40 – 50 minutes or until cooked and hot all the way through. Serve hot.

Serving suggestion

These cheeseburger stuffed peppers are a meal in itself, but If you want different sides to serve along with them, here are some ideas.

See more healthy side dishes for stuffed peppers.

close-up picture of stuffed cheeseburger peppers.

Storage Tips

There are a few different ways I like to prepare these cheeseburger stuffed peppers.

  • Cook the stuffed peppers thoroughly; after they are cooled, store them in an airtight container and refrigerator for up to 4 days. Reheat in the microwave for 1-3 minutes or until hot. There might be some extra liquid from the peppers; drain and enjoy. The great thing about stuffed peppers is that they taste better by the day, making them perfect for this meal prep method. You can also freeze cooked stuffed peppers.
  • Cook beef and rice ahead of time. These peppers come together fast when you make both of those ingredients in advance.
  • Assemble the stuffed peppers, cover, and refrigerate for up to 3 days. Continue with the recipe. You may need to add on more cooking time since the stuffed peppers will be cold. 

Other Healthy Ground Beef Recipes

cheeseburger stuffed peppers

Cheeseburger Stuffed Peppers

Cheeseburger Stuffed Peppers made with ground beef, cheddar cheese, brown rice, and seasonings is a delicious heathy twist on juicy cheeseburgers. This tasty ground beef recipe comes together into a perfect portion-controlled dinner that is gluten-free and can easily fit into your weekly meal plan!

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Course: dinner, dinner recipe

Cuisine: American

Keyword: cheeseburger stuffed peppers, stuffed cheeseburger peppers

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Servings: 5

Calories: 422kcal

Author: Tammy Overhoff

Ingredients

  • 1 lb lean ground beef
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon onion powder
  • 1 teaspoon granulated garlic
  • 2 tablespoons worcestershire sauce
  • 1 tablespoons ketchup
  • 1 tablespoon mustard
  • 2 tablespoons grated parmesan cheese
  • 1 8-ounce can tomato sauce
  • 1.5 cups cooked brown rice
  • 1.5 cups shredded cheddar cheese
  • 1 cup beef broth or stock divided
  • 5 medium bell peppers more or less deepening on how big the peppers are.

Instructions

  • Start by preheating the oven to 400 degrees.

  • Cut the tops of the bell peppers and clean out the seeds and membranes. Set them aside.

  • While the oven is heating up, get out a large skillet and cook the ground beef over medium-high heat, breaking it into small pieces as it cooks. After about 5-7 minutes, when the meat is almost done cooking and just a little pink, season it with salt, pepper, Worcestershire sauce, ketchup, mustard, onion powder, granulated garlic, and parmesan cheese. Continue to cook until no longer pink, about 2-3 minutes.

  • Add the ground beef mixture into a large mixing bowl with ¾ cup of the shredded cheese, rice, and tomato sauce.

  • Stir until all of the ingredients are combined.

  • Stuff each bell pepper with the ground beef mixture, top the peppers with the remaining cheese and line up in a casserole dish. **note I had just enough ground beef mixture to fill the peppers. Depending on the size of your peppers, you may have a little less or more.

  • Last, pour the beef broth into the bottom of the casserole dish. 

  • Cover tightly with foil and bake for 40 – 50 minutes or until cooked and hot all the way through. Serve hot.

Notes

Storage Tips
There are a few different ways I like to prepare these cheeseburger stuffed peppers.
  • Cook the stuffed peppers thoroughly; after they are cooled, store them in an airtight container and refrigerator for up to 4 days. Reheat in the microwave for 1-3 minutes or until hot. There might be some extra liquid from the peppers; drain and enjoy. The great thing about stuffed peppers is that they taste better by the day, making them perfect for this meal prep method. You can also freeze cooked stuffed peppers.
  • Cook beef and rice ahead of time. These peppers come together fast when you make both of those ingredients in advance.
  • Assemble the stuffed peppers, cover, and refrigerate for up to 3 days. Continue with the recipe. You may need to add on more cooking time since the stuffed peppers will be cold. 

Nutrition

Serving: 1g | Calories: 422kcal | Carbohydrates: 28g | Protein: 32g | Fat: 20g | Saturated Fat: 610g | Cholesterol: 97mg | Sodium: 840mg | Fiber: 4g | Sugar: 8g

Did you make this recipe?

Have you tried this cheeseburger stuffed peppers recipe? If so, I’d love for you to rate this recipe and leave a comment below. We all learn from each other’s experiences. Also, it would be awesome if you could share a picture on Instagram and tag it #organizeyourselfskinny. I can’t wait to see it.


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About Tammy Overhoff

Hi, I’m Tammy Overhoff, a busy mom, wife, and entrepreneur. I am the owner, author, and recipe developer here at Organize Yourself Skinny. Since 2011 Organize Yourself Skinny has become a trusted resource for make-ahead meals, reviews, and lifestyle hacks to help you fit healthy habits and routines into your busy schedule. I’m the author of the Organize Yourself Skinny eBook & 30-day Workbook Bundle.

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