Cheeseburger Stuffed Peppers
If you grew up loving cheeseburgers with all the toppings: ketchup, mustard, pickles then this dinner is going to hit all the right notes. These cheeseburger stuffed peppers are cozy, high in protein, and bring all that nostalgic flavor into a weeknight-friendly, veggie-loaded meal.
They’re easy to make with pantry staples and totally customizable depending on what you’ve got on hand. I like to sneak in some blended cottage cheese for extra creaminess and protein (no one will ever know), and finish them off with cheddar and optional chopped pickles for that classic burger moment. It’s the kind of dinner I make when I want comfort food that still feels a little better-for-you.
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Recipe Tips
Pre-roast your peppers for 10 minutes before stuffing if you prefer them super soft.
I like using my stand mixer to blend cottage cheese, super quick and makes it smooth.
This recipe works well with either lean ground beef or turkey, depending on what you’re craving.
Chop up leftover cheeseburger stuffed peppers and throw them in a wrap or scramble for breakfast the next day.
You can also turn this into a low-carb casserole by dicing the peppers and baking everything together in one dish.
Ingredient Swaps:
No cottage cheese? ? Use plain Greek yogurt or a spoonful of mayo for a richer flavor.
No relish? ? Just chop up a few pickles and mix them in.
Dairy-free? ? Use dairy-free shredded cheese and a plant-based yogurt alternative.
No bell peppers? ? Try stuffing baked potatoes or zucchini boats instead.
No beef? ? Use ground turkey, chicken, or a plant-based ground meat substitute.
Meal Prep Tips: Make a full batch and store the peppers in individual containers with a side like roasted potatoes or rice. They reheat great and keep well for a few days.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven at 350°F until warmed through.
more recipes to try:
Cheeseburger Stuffed Peppers
Ingredients
- 1 lb ground beef or turkey
- ½ cup onion chopped
- 2 tbsp ketchup
- 1 tbsp mustard
- 1 tbsp pickle relish optional
- Salt pepper, garlic powder, to taste
- ½ cup blended cottage cheese or greek yogurt
- ¾ cup cheddar cheese shredded
- 6 large bell peppers halved and cleaned
- Optional: chopped pickles for topping
Instructions
- Preheat your oven to 375°F.
- In a skillet, brown the ground meat with the chopped onion. Drain any excess fat.
- Stir in the ketchup, mustard, relish (if using), and seasonings.
- Turn off the heat and mix in the blended cottage cheese and half of the shredded cheddar.
- Spoon the mixture into halved bell peppers and place them in a baking dish.
- Sprinkle remaining cheddar cheese on top of each stuffed pepper.
- Bake for 25–30 minutes or until peppers are tender and cheese is melted and bubbly.
- Top with chopped pickles before serving, if you like!
