Cheeseburger Stuffed Peppers

Name: Cheeseburger Stuffed Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 lb ground beef (or turkey); ½ cup onion (chopped); 2 tbsp ketchup; 1 tbsp mustard; 1 tsp worcestershire sauce; 1 tbsp pickle relish (optional); Salt, black pepper, garlic powder, and onion 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

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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. There’s no rice and no tomato sauce here, just seasoned beef, cheese, and peppers, so it stays high protein and low carb without a lot of filler. It’s the kind of dinner I make when I want comfort food that still feels a little better-for-you.

Why You’ll Love These Cheeseburger Stuffed Peppers

High protein and low carb, with 23 grams of protein per serving
All the nostalgic cheeseburger flavor in a veggie-loaded dinner
No rice and no tomato sauce, so they stay light but filling
Made with simple pantry staples you probably already have
Easy to meal prep and they reheat beautifully
Naturally gluten-free, and easy to make with beef or turkey

If cozy, high-protein dinners are your thing, you’ll also love my High-Protein Cheeseburger Mac Cups and High-Protein Cheeseburger Casserole.

What Are Cheeseburger Stuffed Peppers?

Cheeseburger stuffed peppers take everything you love about a classic cheeseburger and tuck it into a tender roasted bell pepper. Instead of a bun, the pepper holds seasoned ground beef, melty cheddar, and all those burger flavors like ketchup, mustard, and pickle.

Unlike a lot of stuffed pepper recipes, this one skips the rice and tomato sauce. That keeps it higher in protein and lower in carb, and it lets the cheeseburger flavor really come through. The sneaky addition of blended cottage cheese keeps the filling creamy and adds even more protein, so it eats like comfort food but actually keeps you full.

Ingredients You’ll Need

Ground beef or turkey: the hearty, protein-packed base. Use whichever you’re craving.
Onion: adds savory, classic burger flavor as it cooks down with the meat.
Ketchup, mustard, and Worcestershire sauce: the two condiments that instantly make it taste like a cheeseburger.
Pickle relish: optional, but it adds that tangy, nostalgic burger bite. Chopped pickles work too.
Blended cottage cheese or Greek yogurt: my sneaky trick for a creamy filling and a protein boost. Blend it smooth and no one will know it’s there.
Cheddar cheese: melts into the filling and on top for that gooey, cheesy finish.
Bell peppers: the vessel. Halved and cleaned, they roast up tender and sweet.
Salt, black pepper, onion powder and garlic powder: to season the beef and pull it all together.

Variations and 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.
No bell peppers? Stuff baked potatoes or zucchini boats instead.
No beef? Ground turkey, chicken, or a plant-based ground substitute all work.
Want bacon cheeseburger stuffed peppers? Stir some crumbled cooked bacon into the filling for a bacon cheeseburger spin.

How to Make Cheeseburger Stuffed Peppers

Step 1: Start by browning the ground beef with the chopped onion in a pan over medium-high heat, then drain any excess fat.

Step 2: Stir in the ketchup, mustard, relish, and seasonings so the meat soaks up all that cheeseburger flavor.

Step 3: Turn off the heat and mix in the blended cottage cheese and half of the shredded cheddar. This is what makes the filling creamy and extra high in protein.

Step 4: Spoon the mixture into your halved bell peppers (feel free to leave the stem but make sure to remove the membranes), place them in a baking dish, and top with the remaining cheddar.

Step 5: Bake at 375 degrees F for 25 to 30 minutes, until the peppers are tender and the cheese is melted and bubbly. Finish with chopped pickles or your favorite burger toppings right before serving if you want that true burger moment.

Recipe Tips

Pre-roast your peppers for 10 minutes before stuffing if you like them extra soft.
Use a stand mixer to blend your cottage cheese. It’s quick and gets it perfectly smooth so it disappears into the filling.
Beef or turkey both work, so use whatever you’re in the mood for.
Turn leftovers into breakfast by chopping them into a wrap or scramble the next day.
Short on time? You can turn this into a low-carb casserole by dicing the peppers and baking everything together in one dish.

What to Serve with Cheeseburger Stuffed Peppers

Since these skip the rice, they pair really well with a simple side. A few favorites:

A side of fruit for an easy, balanced plate
Roasted or air-fryer potatoes for a fries-and-a-burger feel
A crisp green salad with ranch or a light vinaigrette
Steamed or roasted broccoli
Cauliflower rice to keep it low carb

Make Ahead, Storage, and Reheating

These are made for meal prep. Make a full batch and store the peppers in individual containers with a side like roasted potatoes, and you’ve got lunches or dinners ready to go.

Storage: keep leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating stuffed peppers: microwave until warmed through, or reheat in the oven at 350 degrees F for about 10 to 15 minutes so the cheese gets melty again. If they’re frozen, thaw in the fridge overnight first.
Freezing: you can freeze the baked, cooled peppers for up to 2 months. Thaw overnight in the fridge and reheat as above.

frequently asked questions

Do you have to precook the peppers before stuffing them?

No, but you can. Baking them stuffed for 25 to 30 minutes gets them tender. If you like them very soft, pre-roast the empty peppers for about 10 minutes first.

Can I make stuffed peppers without rice?

Yes, and this recipe already does. It uses seasoned beef, cheese, and blended cottage cheese instead of rice, which keeps it high protein and low carb.

Should I use ground beef or turkey?

Both work great. Beef gives you that classic cheeseburger flavor, and turkey keeps it a little leaner. Use whatever you’re craving.

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