Vegetarian Cheeseburger Stuffed Peppers

20 Feb

How was your weekend? Ours was packed – Chris and I had date night on Friday at Odd Duck, one of our favorite restaurants in Milwaukee. The food was amazing, and the dessert was even better! We checked out two new breweries afterward for some tasty beer to cap off the night. Saturday was full of fitness and more beer – it’s unseasonably gorgeous outside (61 degrees in February in Wisconsin is unheard of), so I went for a run, followed by yoga at another local brewery, and a walk around the neighborhood with Chris. At night, we poured beer at Food & Froth, a beer festival/fundraiser for the Milwaukee Public Museum. So, all the housework and my long run was left for Sunday.

Vegetarian Cheeseburger Stuffed Peppers |

Left: Date night with Chris, including an amazing flourless chocolate cake with peanut butter mousse. Right: pouring beer at Food & Froth at the public museum – got to hang out with the Eskimos!

I’ve finally jumped on the Sunday food prep bandwagon. I’m not sure what’s taken me so long, as the routine of cooking and baking a bunch of food on the weekend is actually quite relaxing. It’s also satisfying to know that most of the week’s meals are ready to go.

Vegetarian Cheeseburger Stuffed Peppers |

But you can’t forget a delicious Sunday dinner! Craving something naughty, but wanting something nutritious, I combined the best of both worlds. The flavors of a cheeseburger are packed into these stuffed bell peppers. Traditional stuffed peppers are made with rice, but to reduce the carbs and increase the veggie intake, I replaced rice with shredded zucchini and carrot. You can’t tell the difference and it is SO much better for you! You can’t forget the cheese, and these peppers use two kinds for a delicious meal you can feel good about. It’s high protein, low carb, vegetarian and gluten free; make this vegan with dairy-free cheese!

Vegetarian Cheeseburger Stuffed Peppers, adapted from Skinny Kitchen

Serves 4

  • 4 bell peppers, washed, tops sliced off and ribs removed – I used a variety of colors, but use whatever you prefer!
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 1 zucchini, shredded
  • 2 medium carrots, peeled and shredded
  • 10 oz Beefless Ground – tempeh would work if you crumble it up
  • 2 tbsp Worcestershire Sauce
  • 2 tbsp ketchup – such as True Made Foods, whose condiments are made with all veggies!
  • 1 tbsp mustard – any kind works – I used beer mustard
  • 1/3 C Bloody Mary mix or tomato juice
  • Freshly ground black pepper, to taste
  • 3/4 C shredded mozzarella
  • 3 oz shredded aged cheddar – I prefer 5-year aged

Preheat oven to 400 degrees.

Wash the bell peppers and slice off the tops. Clean out the seeds and ribs. You may need to also slice just a bit off the bottom of the peppers, if they don’t stand up on their own. Place them in an 8×8″ or 9×9″ baking dish; set aside.

Vegetarian Cheeseburger Stuffed Peppers |

In a cast iron skillet, heat olive oil and saute the onion with the shredded zucchini and carrot. Cook until everything is nicely browned and the water has cooked out from the veggies. Add the Beefless Ground and cook another 5 minutes, to brown.

Stir in the Worcestershire sauce, ketchup, mustard and Bloody Mary mix. Then, mix in the mozzarella.

Use a spoon to pack the cheeseburger mixture into each pepper. Pat down the filling and top each pepper with shredded cheddar cheese.

Carefully pour a cup of water into the base of the baking dish. Sounds weird, but this will help steam the peppers so they’re nice and tender! Bake at 400 for 40 minutes.

Gently remove the baking dish from the oven and use tongs to serve. These taste amazing with beer-soaked oven fries, which can conveniently bake at the exact same time!

Confessions of a Mother Runner

I’m linking up with Confessions of a Mother Runner and A Whisk and Two Wands for #MeatlessMonday!

18 Responses to “Vegetarian Cheeseburger Stuffed Peppers”

  1. H.A.G. February 20, 2017 at 8:54 am #

    These look great for a comfort meal! I am definitely trying those beer roasted potatoes too!

    • xtinaluvspink February 20, 2017 at 9:22 am #

      You totally should! I make those fries often. So tasty.

  2. Deborah @ Confessions of a mother runner February 20, 2017 at 11:31 am #

    Veggie stuffed peppers are fabulous! Adding cheese to anything is a win in my book. Thanks for linking up today

  3. Abbey Sharp February 20, 2017 at 4:29 pm #

    I love this take on a classic favourite! And I still get my cheese, so I’m a happy woman!

  4. chrissystein February 20, 2017 at 9:17 pm #

    My husband is a big fan of stuffed peppers. Oh and beer. He’d have liked your weekend too!

    • xtinaluvspink February 21, 2017 at 8:06 am #

      Haha! It’s a good combination for sure 🙂

  5. Mikki February 20, 2017 at 10:07 pm #

    Looks like you had a great weekend.
    I grew up eating something almost just like this. I didn’t like it much but now that I’m a huge veggie fan I’m thinking I should try this again.

    • xtinaluvspink February 21, 2017 at 8:06 am #

      You should! It’s fun how our taste buds change over time.

  6. Dixya @ Food, Pleasure, and Health February 21, 2017 at 7:00 am #

    sounds like a fabulous weekend for you two! i have not made stuffed peppers in such a long time, thank you for the reminder.

  7. Carmy February 21, 2017 at 7:56 am #

    I love that you stuffed them! Cuts down on the carbby bread of a traditional cheeseburger!

  8. Jill Conyers (@jillconyers) February 21, 2017 at 3:15 pm #

    I love any veggie I can stuff. Including peppers. It’s one of my family’s favorite meals.

  9. Tara @ A Daily Dose of Fit February 22, 2017 at 12:58 pm #

    I always forget about stuffed peppers. So delicious and easy!

    • xtinaluvspink February 22, 2017 at 1:01 pm #

      They can be easy to forget about – I need to make them more often myself!

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