Oh my gosh, you HAVE to try these cheeseburger stuffed peppers! They became my go-to appetizer after I accidentally made them for a last-minute potluck (total kitchen panic moment). Imagine all the flavors of a juicy cheeseburger tucked inside sweet mini peppers – no bun needed! What started as a “what do I have in the fridge?” experiment turned into my most requested party food. These little flavor bombs are seriously easy, packed with protein, and perfect for low-carb eaters. Plus, kids go crazy for them – though honestly, the adults always sneak seconds too!
Why You’ll Love Cheeseburger Stuffed Peppers
Let me tell you why these little guys are absolute game-changers in my kitchen:
- Crazy quick – From fridge to table in under 40 minutes (even when I’m scrambling before guests arrive!)
- Low-carb heaven – All the cheeseburger flavor without the bread coma
- Kid-approved – My picky nephew calls them “burger cupcakes” and inhales them
- Endlessly customizable – Swap cheeses, add bacon bits, or go spicy with jalapeños
- Party perfect – No plates needed, just grab and munch (though napkins help!)
Trust me, once you try these, you’ll be stuffing peppers with everything!
Ingredients for Cheeseburger Stuffed Peppers
Here’s everything you’ll need to make these irresistible bites – I swear, half of these are probably already in your kitchen right now!
- 12 mini peppers – Look for firm, brightly colored ones (I grab the mixed bag for pretty colors!)
- 1 lb lean ground beef – The 85/15 blend gives great flavor without being greasy
- 1/2 tsp each salt and black pepper – Basic but essential
- 1/2 tsp paprika + 1 tsp Italian seasoning – My secret flavor boosters
- 1/2 tsp garlic powder – Because everything’s better with garlic
- 1 tsp ground cumin – Adds that “what IS that delicious flavor?” mystery
- 1 small onion, grated with juice – Keeps the beef crazy moist (don’t skip the juice!)
- 1 large egg white – Our binder that holds everything together
- 1/2 cup shredded mozzarella – Or whatever melty cheese you’ve got screaming to be used
See? Nothing fancy – just good, simple ingredients that work magic together!
How to Make Cheeseburger Stuffed Peppers
Okay, let’s get these little cheeseburger wonders into the oven! I promise it’s easier than you think – just follow these simple steps and you’ll be snacking in no time.
Prep the Peppers
First, grab those cute mini peppers and give them a quick rinse. Now here’s my trick: lay each pepper on its side and slice almost all the way through lengthwise, leaving a tiny hinge at the stem end. This creates a perfect little pocket without tearing the pepper apart (learned this the hard way after my first batch looked like pepper confetti!). Use a small spoon or your fingers to gently scoop out the seeds and membranes – bonus points if you can keep the stem intact for presentation!
Mix the Beef Filling
In a big bowl, combine your ground beef with all those gorgeous seasonings. Here’s where the magic happens – dump in the grated onion (juice and all!), egg white, and really get in there with your hands. You want everything evenly distributed and the mixture slightly sticky – that’s how you know it’ll hold together beautifully. Pro tip: mix until just combined; overworking the meat can make it tough.
Bake to Perfection
Arrange your pepper halves on a prepared baking sheet and spoon in the beef mixture, pressing it lightly to fill evenly (don’t overstuff!). Pop them in a 350°F oven for about 20 minutes – you’ll know they’re ready when the peppers have softened and the beef is cooked through with no pink showing. Now sprinkle that glorious cheese on top and bake for another 3-4 minutes until melty and bubbly. If you’re feeling fancy, a sprinkle of fresh parsley adds a pop of color!
Tips for the Best Cheeseburger Stuffed Peppers
After making these dozens of times (and yes, burning a batch or two), here are my can’t-miss tricks for perfect stuffed peppers every time:
- Drain that grease! If your beef releases lots of fat during mixing, pat it with paper towels first—no one wants soggy pepper cups.
- Press it flat – Use the back of a spoon to level the filling so cheese melts evenly. My first attempt looked like beef volcanoes!
- Broil for drama – For extra crispy cheese, switch to broil for the last minute (but watch closely—it goes from golden to black fast!).
- Rest before serving – Let them sit 5 minutes so the cheese sets. Otherwise, it’ll ooze everywhere (tasty but messy!).
Ingredient Substitutions & Variations
The beauty of these cheeseburger stuffed peppers? You can tweak them a million ways based on what’s in your fridge! Here are my favorite twists:
- Ground turkey or chicken – Works great for a lighter version (add an extra tsp of olive oil to keep it moist)
- Sharp cheddar or pepper jack – Swap for mozzarella if you want more punch
- Diced tomatoes or pickles – Mix right into the beef filling for burger-joint vibes
- Italian sausage – Half beef, half sausage makes them extra flavorful
See? No stress if you’re missing an ingredient – improvising is half the fun!
Serving Suggestions
These cheeseburger stuffed peppers are crazy versatile! For parties, I pile them on a platter with a side of cool ranch dip (my crowd goes wild for this combo). At home, we love them with a simple arugula salad – the peppery greens balance the rich beef perfectly. Figure about 3-4 halves per person for appetizers, or go wild and make it a meal with 6-8 pieces! Pro tip: toothpicks with little flags turn them into the cutest finger food for game day.
Storing and Reheating Cheeseburger Stuffed Peppers
Good news – these little guys keep like a dream! Pop any leftovers in an airtight container (they’ll last up to 3 days in the fridge). For reheating, I always use my oven at 300°F for about 10 minutes – it keeps the peppers from getting soggy and the cheese gets all melty again. If you’re in a rush, 30 seconds in the microwave works too, though the peppers won’t stay quite as crisp. Pro tip: freeze them unbaked on a tray first, then transfer to bags for up to 2 months – just add 5 extra minutes when baking from frozen!
Cheeseburger Stuffed Peppers FAQs
I get asked these questions ALL the time when I serve these at parties – here’s everything you need to know:
Q: Can I use regular bell peppers instead of mini ones?
Absolutely! Just cut standard bell peppers into quarters or sixths depending on size. You might need to bake them 5-7 minutes longer since they’re thicker-walled than minis.
Q: Can I prep these ahead of time?
You bet! Assemble everything (without baking) up to 24 hours in advance. Keep them covered in the fridge, then just pop in the oven when ready. The grated onion keeps the beef mixture from drying out.
Q: Do these freeze well?
Like a dream! Freeze them before baking on a parchment-lined tray, then transfer to bags once solid. When baking from frozen, add about 8 extra minutes – no thawing needed!
Q: What’s the best cheese topping?
While mozzarella melts beautifully, I’ve used everything from cheddar to gouda! Pro tip: softer cheeses like goat cheese work better mixed into the beef before baking.
Q: How do I know when they’re fully cooked?
The beef should register 160°F on a meat thermometer, and the peppers will be tender when poked with a fork. Watch that cheese – it should be bubbly but not browned.
Nutritional Information
Just a quick note – these numbers are estimates since your actual ingredients might vary (I mean, who measures cheese too carefully, right?). Generally, each stuffed pepper half packs about 15g protein with minimal carbs – perfect for keeping things balanced without sacrificing flavor. As always, check your specific brands for the most accurate info!
Alright, friends – I’ve poured all my stuffed pepper wisdom into this recipe, but now it’s YOUR turn! Whip up a batch of these cheeseburger-stuffed wonders and make them your own. Maybe you’ll throw in some crispy bacon bits, or swap the seasoning for taco spice – heck, I want to hear about your wildest creations in the comments below! These little flavor pockets have saved my bacon at countless potlucks (literally, once – that bacon version was epic), and I can’t wait to hear how they turn out in your kitchen. Now get stuffing, and don’t forget to tag me in your photos – I live for those cheesy, beefy masterpieces!
Fore more recipes follow me on facebook and pinterest.
Print
Cheeseburger Stuffed Peppers
- Total Time: 40 minutes
- Yield: 24 stuffed pepper halves 1x
- Diet: Low Carb
Description
Cheeseburger stuffed peppers are a tasty twist on classic stuffed peppers. They combine ground beef, cheese, and seasonings inside mini peppers for a flavorful bite-sized meal.
Ingredients
- 12 mini peppers
- 1 lb ground beef
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1 tsp ground cumin
- 1 small onion, grated, with the juice
- 1 egg white, large
- 1/2 cup shredded mozzarella
Instructions
- Preheat oven to 350F.
- Spray a baking sheet with olive oil spray.
- In a bowl, combine the beef, seasoning, grated onion and egg white.
- Mix to combine.
- Cut each pepper in half lengthwise and remove the seeds.
- Fill with the ground beef mixture, leaving the top flat.
- Bake for 20 minutes or until the peppers soften and beef cooks through.
- Top with cheese.
- Bake for additional 3-4 minutes.
- Top with chopped parsley (optional).
- Serve.
Notes
- Use lean ground beef for less grease.
- Let peppers cool slightly before serving.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 stuffed pepper halves
- Calories: 180
- Sugar: 3g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0.5g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 45mg
Keywords: cheeseburger stuffed peppers, bite-sized appetizers, stuffed mini peppers
