We enjoy vegetarian meals like these delicious cheeseburger stuffed peppers. There’s a variety of stuffed peppers and that’s probably why we like them so much. These stuffed peppers taste like a cheeseburger and are a tasty way to eat more vegetables!
You can easily swap the lentils and beans for ground meat if you like. If you want to make it vegan, use vegan cheese and nutritional yeast.
Let’s get started!
Here’s our main ingredients.
Add grease of choice to pan along with onion, celery, carrot and seasonings.
Cook until onion is tender.
Add lentils and beans.
Add additional seasonings if needed. I added the dill now.
Add mustard and ketchup. I am using the Catsup we made using a recipe from 1846. Add water and pickle juice.
Stir well. Cook 5 minutes or until heated through.
Add pickles and cheese.
Stir well.
Time to stuff the peppers! I always cut the peppers in half to fill but you can also fill them whole. Be sure to remove seeds and rinse them.
Stuff peppers.
We added some chopped onion and pickle to a couple of the peppers.
Sprinkle with cheese. Add a splash of water to pan.
The filling is delicious! Tastes just like a cheeseburger!
Bake, covered at 350F for one hour, removing the lid in the last 10 minutes.
These stuffed peppers are so good!
We had the stuffed peppers with rice which went great. We topped our peppers with extra cheese, a drizzle of kewpie mayo, catsup, extra pickles, onion, sautéed bok choy instead of lettuce and tomato. It tasted like a cheeseburger — it was delicious!!
Vegetarian Cheeseburger Stuffed Peppers
1 small onion or half of a large onion, chopped – I’m using half of a large onion
1 celery stalk, diced
1 carrot, diced
Sprinkle of salt, pepper, cayenne and bbq seasoning
Half a 540ml/19oz can kidney beans or beans of choice
Half a 398ml can of lentils
Pinch dried or fresh dill
2 heaping tbsp ketchup
1 tsp mustard
1/4 cup water
3 tbsp dill pickle juice
1/4 cup chopped dill pickle
1 cup cheese
3 to 4 small bell peppers, seeds removed — this is enough to fill 4 small bell peppers. I always cut peppers in half to fill but you can also fill them whole
Extra cheese for on top
Add grease of choice to pan along with onion, celery, carrot and seasonings. Cook until onion is tender. Add lentils and beans. Add additional seasonings if needed. I added the dill now. Add ketchup, mustard, water and pickle juice. Stir. Cook 5 minutes or until heated through. Add pickles and cheese. Stir well.
Prepare bell peppers. I always cut peppers in half to fill but you can also fill them whole. Be sure to remove seeds and rinse them. Stuff peppers. Sprinkle with cheese. Add a splash of water to pan. Bake, covered at 350F for one hour, removing the lid in the last 10 minutes.
Top peppers with toppings like: extra cheese, bbq sauce, mustard, drizzle of mayo, catsup, extra pickles, onion, lettuce, tomato and so on. You could also top with bacon and substitute the beans and lentils with ground meat.
enjoy from Our City Homestead to yours