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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!
5 from 8 votes
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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


  • Mixing Bowls
  • 9 x 13 ceramic baking dish


  • 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.


  • 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.



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. 


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