Go Back
–+ servings
Burger Infused Olive Oil Blend 250ml bottle
Garden Infuzions

Cheeseburger Stuffed Peppers Featuring Burger Blend Olive Oil

Juicy ground beef, tender bell peppers, and melty cheddar come together with the rich burger flavor of Burger Infused Olive Oil Blend for a cozy, satisfying dinner.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 peppers
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 4 large bell peppers
  • 1 1/2 pounds ground beef
  • 2 tablespoons Burger Infused Olive Oil Blend
  • 1 small yellow onion finely diced
  • 2 cloves garlic minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup cooked white rice
  • 1 cup shredded cheddar cheese divided
  • 1/4 cup diced dill pickles
  • 2 tablespoons ketchup
  • 2 tablespoons yellow mustard
  • 2 tablespoons water
  • 1 tablespoon chopped parsley

Equipment

  • 1 Large skillet For cooking the beef filling
  • 1 9x13-inch baking dish For roasting the stuffed peppers
  • 1 Aluminum foil To cover peppers during the first bake
  • 1 Cutting board For prepping peppers and aromatics
  • 1 Chef’s knife For slicing peppers and dicing onion
  • 1 Wooden spoon For stirring the filling

Method
 

Instructions
  1. 1. Preheat the oven to 400°F and lightly grease a 9x13-inch baking dish.
  2. 2. Slice the bell peppers in half lengthwise, remove the seeds and membranes, and arrange them cut-side up in the dish.
  3. 3. Heat the Burger Infused Olive Oil Blend in a large skillet over medium heat. Add the onion and cook until softened, about 3 minutes. Stir in the garlic and cook for 30 seconds.
  4. 4. Add the ground beef, salt, and black pepper. Cook, breaking the meat into small crumbles, until no pink remains, about 6 to 8 minutes. Drain off excess fat if needed.
  5. 5. Stir in the tomato paste, Worcestershire sauce, ketchup, mustard, water, cooked rice, half of the cheddar cheese, and diced pickles. Cook for 1 minute, just until everything is well combined.
  6. 6. Spoon the beef mixture evenly into the pepper halves and top with the remaining cheddar cheese.
  7. 7. Cover loosely with foil and bake for 20 minutes. Remove the foil and bake 8 to 10 minutes more, until the peppers are tender and the cheese is melted and bubbly.
  8. 8. Finish with chopped parsley, let rest for 5 minutes, and serve warm.

Notes

For extra burger-style flavor, serve with a few sliced pickles on top and a side of ketchup or mustard. If the peppers seem large, use 5 or 6 medium peppers instead of 4 large ones and distribute the filling as needed. The filling should be moist but not soupy so it bakes neatly inside the peppers.

Tried this recipe?

Let us know how it was!