Cheeseburger Stuffed Peppers

Cheeseburger Stuffed Pepper Recipe. Clean Eating and Weight Watchers Friendly

Lean ground beef cooked with some hamburger spices, ketchup, mustard, cheddar cheese, and rice. Then stuffed and cooked in a bell pepper makes for a new twist on cheeseburgers – the ultimate American comfort food.

My inspiration, for this dish, came from not wanting to make tacos (again) for dinner. I had a 1lb package of ground beef and wanted to make something different. I also had a big package of bell peppers I needed to use up. Combine those two things with a hunk of nice cheddar I had in the fridge and I immediately thought of cheeseburger stuffed peppers. All the other ingredients I had on hand so preparing this recipe was very easy. So easy, that I actually made this stuffed pepper recipe on a weeknight after work. However, don’t fret this recipe can easily be made ahead of time.

I used the same recipe for the ground beef that I use in my Grilled Cheeseburger Wrap recipe but just added a little extra seasoning because of the rice. Then I stirred in some shredded cheddar cheese, tomato sauce, and a little beef stock. It was delicious. I stuffed the filling into 8 bell pepper halves. If you want you can fill 4 bell peppers with this filling but I have found that to be too much. Half a bell pepper is plenty, especially when served with a salad.


These cheeseburger wraps were delicious, kid friendly, and perfect portion control. You get all the flavors of a juicy cheeseburger without the white bun and added calories.

5.0 from 6 reviews
Cheeseburger Stuffed Peppers
Prep time
Cook time
Total time
Recipe type: stuffed pepper recipe, comfort food, freezer cooking
Serves: 8
  • 1lb lean ground beef
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons worcestershire sauce
  • 1 tablespoons ketchup
  • 1 tablespoon mustard (I used a spicy horseradish mustard)
  • 1 teaspoon onion powder
  • 1 teaspoon granulated garlic
  • 2 tablespoons grated parmesan cheese
  • 1.5 cups shredded cheddar cheese
  • 1.5 cups cooked brown rice
  • 1 cup beef broth or stock, divided
  • ¼ cup tomato sauce (freeze the rest)
  • 4 bell peppers
  1. Preheat oven to 400 degrees
  2. In a large skillet, over medium heat, cook the ground beef till just a little pink, about 5-7 minutes. Season the beef with salt and pepper then break up into small pieces as it cooks.
  3. Stir in worcestershire sauce, ketchup, mustard, onion powder, granulated garlic, parmesan cheese, ¾ cup of shredded cheese, rice, ¼ cup of the stock, and tomato sauce. Stir until all ingredients are combined and heated through. Remove from heat and set aside.
  4. Cut 4 bell peppers in half and clean out seeds and membranes. Stuff each bell pepper with 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 8 pepper halves. Depending on the size of your peppers you may have a little less or more.
  5. Pour the rest of the beef broth into the bottom of the casserole dish. Cover tightly with foil and bake for 40 minutes or until cooked. Serve with a pickle or some relish and enjoy.
Make ahead instructions

These peppers can be prepared up until baking then wrapped in plastic wrap and frozen until ready to cook. Thaw overnight in refrigerator and continue with cooking instructions. They made need a little longer. Or you can cook completely, let cool, and wrap and freeze. When ready to eat, unwrap, and heat up in oven or microwave.
Nutrition Information
Calories: 228 Fat: 11 Carbohydrates: 13 WW Points +: 6 Fiber: 2 Protein: 18



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  1. I made these last night and they were amazing!

  2. Stumbled across your recipe while looking for one I had seen earlier for stuffed peppers. Sounded good, I had all the ingredients, so I tried it. It was DELISH! My family gave it a thumbs up. I was talking on the phone while making them and dumped too much tomato sauce in and they were still good. Definitely a keeper. In fact, I just printed it for my recipe binder.

  3. Hi Tammy, thx for t his recipe–I planned it for this week and have just made a batch. It’s delicious and a great family style dish. As I’m veg I made it with veggie burgers. I didn’t have any brown rice ready so I made it with quinoa, which is probably even better nutrionally to adjust the balance of carb and protein. Here in Belgium it’s hard to source dried onions so I made it with a finely chopped onion and, while I was at it, garlic; then added some chopped celery for some crunch and to add more vegetable (why not?). It’s truly delightful. I have fond memories of Kraft parmesan cheese but here it is hard to source once again so my version has slivered fresh parmeggiano-reggiano: wow. My toddlers liked this dinner and when my husband comes home has a plate waiting. Cheers!

  4. Jacqueline smith says:

    These were yummy and so say to make. My family found them to be filling. You get your vegetable and your protein in one dish. Goes great with a light salad.

  5. I have been making my recipe, which is very good, but, this is excellent. I used Farro, (no brown rice)

  6. I loved this recipe. I only used 3 bell peppers and still used all the meat. I waited to put the cheese on the top until the last 10 minutes and did not put the foil back on. I also only used 1 cup cooked brown rice and 1/2 cup raw quick oats. My Mother-in-law wants the recipe because she loved them. Thank you so much!!

  7. Just curious…1.5 “what” of cheddar cheese? I’d love to try these tonight so hopefully, somebody sees my SOS. 🙂

    • 1.5 cups cheddar cheese

    • I have been shopping twice now for this and other meals. Both times I forgot ground beef. However I do have ground turkey so I’m going to try this recipe with ground turkey. I’ll come back with the results later.

  8. This recipe was super yummy! I doubled the batch and froze most for future meals. I used vegetable broth instead of beef broth and it still turned out great. I would recommend this recipe to a friend!

  9. these look yummy. Any recommendation of what I can put in instead of rice. I can’t have complex carbs. I was thinking maybe some roast butternut squash. Would this work.

  10. Carol Zuegner says:

    I loved these. I’m looking forward to lunch today for the leftovers. Easy to make with things I had on hand. Delicious.


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