Chef notes

While the origin story of the cheeseburger is a bit murky, there is no question that whoever first topped a charred beef patty with a slice of cheese was onto something. And if you love a cheeseburger, you also know just how you like it. Maybe it’s a classic, no-frills cheeseburger: just patty, cheese and bun. Or maybe you want all of the toppings: tangy ketchup, lots of mustard and mayonnaise, sliced pickles, caramelized onions, thick slices of beefsteak tomatoes, lettuce and bacon.

How do you take all of that cheeseburger magic and transform it into stuffed pepper? First, sauté ground beef with chopped onions, salt, pepper and just enough smoked paprika to mimic a bit of that charred flavor. Once the beef is browned and the onions are tender, stir in some classic toppings to flavor the meat: yellow mustard, ketchup (of course) and chopped dill pickles. Worcestershire sauce, while not a common burger topping, adds a welcome umami flavor. And instead of a potato or sesame seed bun, we use cooked rice to add bulk and a little structure to the filling. And next? Well cheese, of course. I like to use a generous amount of shredded cheddar, but pepperjack, swiss, or a combination of meltable cheeses would all work here. Once the filling is hot and the peppers are tender, sprinkle them with more cheese and serve with all of your favorite toppings.

Technique Tip: Because the pepper halves are par-baked f while you make the filling, the peppers will be warm when you fill them. To make it easier to handle, let the peppers cool, uncovered, for 15 minutes at room temperature.

Swap Option: Use halved mini bell peppers for a slider-style stuffed pepper — perfect for a Game Day snack.

Ingredients

4 bell peppers, halved lengthwise, ribs and seeds removed
1 tablespoon neutral oil, divided
kosher salt and freshly ground pepper
1 cup finely chopped red onion, divided
1 cup ground beef
1 teaspoon smoked paprika
1/3 cup dill pickles, finely chopped, plus more for serving

5 tablespoons ketchup, divided, plus more for serving
2 tablespoons Worcestershire sauce
1 tablespoon yellow mustard, plus more for serving
1½ cups cooked jasmine rice
3 cups shredded sharp cheddar cheese, divided
chopped tomatoes, for serving

Fulfilled by

Preparation

Preheat the oven to 425 F with a rack in the center position. Transfer the peppers to a 9-by-13-inch baking dish, cut side up. Drizzle with 1 teaspoon oil and season with salt and pepper. Flip the peppers cut side down and roast until just tender, about 15 minutes.

Meanwhile, place a large skillet over high heat and add the remaining 2 teaspoons oil. Add ¾ cup of onion, ground beef, 1 teaspoon salt, a few grinds of pepper and paprika to the skillet. Cook, stirring occasionally, until the onions are tender and the beef is browned and cooked through, 8 minutes. Using a slotted spoon, transfer the mixture to a large bowl. Add the pickles, 2 tablespoons ketchup, Worcestershire sauce and mustard, stirring to combine.

Add the rice and 2½ cups cheddar cheese to the beef mixture and stir to combine. Season mixture to taste with salt and pepper.

Flip the peppers cut side up. Divide the beef filling among the peppers (about ¾ cup per pepper). Spread remaining ketchup over the filling in each pepper half. Cover with foil and bake until the filling is warm, about 20 minutes. Uncover, top each pepper with 1 tablespoon of the remaining cheddar cheese and bake until the cheese has melted, 5 to 7 minutes. Remove from the oven and let stand for 5 minutes.

Serve stuffed peppers with ketchup, mustard, chopped tomatoes and chopped pickles.