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. Perfect for family meals and gatherings.
Ingredients
Vegetables
- 1 Green bell pepper, chopped
- 1 Red bell pepper, chopped
- 1 Orange bell pepper, chopped
- 1 White onion, chopped
Meat and Dairy
- 1 lb Ground beef (80/20 blend)
- 8 oz Cream cheese, block Make sure it has no cracks
- 1 cup Shredded mozzarella or provolone cheese From a block
Condiments and Spices
- 1 tbsp Neutral oil (canola or avocado)
- 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 To adjust mixture consistency
- Salt and pepper To taste
Buns
- 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.
- Serve the patties on hamburger buns.
Notes
Store any leftover stuffed bell pepper hamburgers in an airtight container in the fridge for 3-4 days. For longer storage, wrap patties tightly in plastic wrap and freeze for up to 3 months. You can also make these burgers with ground turkey for a leaner option and swap out cream cheese with shredded cheese for a different texture.