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–+ servings

Stuffed Bell Pepper Hamburgers

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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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

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)

Method
 

Preparation
  1. Heat the neutral oil in a skillet over medium heat.
  2. Sauté the chopped green, red, and orange bell peppers along with the chopped onion until they soften.
  3. In a bowl, mix the ground beef with the sautéed vegetables, cream cheese, ketchup, Worcestershire sauce, garlic powder, salt, and pepper.
  4. Form the mixture into patties.
Cooking
  1. 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.
  2. Top each patty with shredded cheese and cover until the cheese melts.
Serving
  1. Serve the patties on hamburger buns, hot and right out of the skillet.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 30gSaturated Fat: 15gSodium: 600mgFiber: 2gSugar: 3g

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.
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