Stuffed Bell Pepper Hamburgers
A fun twist on traditional hamburgers, these stuffed bell pepper hamburgers combine colorful veggies and juicy beef patties, filled with cream cheese and topped with melted cheese.
Ingredients
Vegetables
- 1 piece Green bell pepper, chopped
- 1 piece Red bell pepper, chopped
- 1 piece Orange bell pepper, chopped
- 1 piece White onion, chopped
Main Ingredients
- 1 tbsp Neutral oil (canola or avocado) For sautéing
- 1 lb Ground beef (80/20 blend)
- to taste Salt and pepper
- 8 oz Cream cheese (a block with no cracks) For stuffing
- 2 tbsp Ketchup (without high fructose corn syrup)
- 1 tbsp Worcestershire sauce (with real anchovies)
- 1 tsp Garlic powder (or fresh garlic)
- 1/4 cup Water Optional, for moisture
- 1 cup Shredded mozzarella or provolone cheese (from a block) For topping
- 4 pieces Hamburger buns (with a light golden crust)
Instructions
Preparation
- Heat the neutral oil in a skillet over medium heat.
- Sauté the chopped green, red, and orange bell peppers along with the chopped onion until they soften.
- In a bowl, mix the ground beef with the sautéed vegetables, cream cheese, ketchup, Worcestershire sauce, garlic powder, salt, and pepper.
- Form the mixture into patties.
Cooking
- Cook the patties in the skillet until they are browned and cooked to your liking. If the mixture seems too dry, add a little water.
- Top each patty with shredded cheese and cover until the cheese melts.
Serving
- Serve the patties on hamburger buns, hot and right out of the skillet.
Notes
Store any leftover stuffed bell pepper hamburgers in an airtight container in the fridge for 3-4 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. Feel free to experiment with different cheeses or add spices to the beef mixture.