Hamburger-Stuffed Peppers
Nathan Congleton / TODAY
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3.9230769 (13 rated)
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This is a great way of using leftover burgers in a new and exciting way. It also gives classic stuffed pepper a little Lebanese flare.

Technique tip: Make the white sauce the night before to let the flavor fully develop.


  • White Sauce

    • 3/4 cup mayonnaise, preferably Hellman's
    • 1/2 cup labne or plain Greek yogurt
    • 2 tablespoons white distilled vinegar
    • 1 teaspoon fresh lemon juice
    • 1½ teaspoons granulated garlic
    • 1 teaspoon freshly ground black pepper
    • 1 teaspoon kosher salt
    • 1 teaspoon granulated sugar
    • 1/2 teaspoon dried dill
  • Stuffed peppers

    • 1/2 cup bulgur wheat
    • 1 tablespoon olive oil
    • 1 cup diced white onions
    • 1 cup diced green bell pepper
    • 6 leftover hamburgers, crumbled
    • 2 teaspoons salt
    • 1 teaspoon freshly ground black pepper
    • 1 teaspoon cumin
    • 1 tablespoon za'atar spice
    • 1/4 cup chopped fresh mint
    • 3 fresh basil leaves, sliced
    • 1 teaspoon all spice
    • 1/4 cup pine nuts, toasted
    • 2 large eggs
    • 1 cup grated Parmesan cheese
    • 1/2 cup Greek yogurt
    • 6 red bell peppers
    • One 28-ounce can fire-roasted diced tomatoes


For the white sauce:

Combine all ingredients in a mixing bowl and whisk to combine. Transfer to an airtight container and refrigerate until ready to use.

For the stuffed peppers:

1. Soak bulgur wheat for roughly 30 minutes in warm water until soft. Strain, squeeze dry and reserve.

2. Preheat oven to 350°F.

3. Warm a large sauté pan over medium heat and add the olive oil. Once the oil begins to have ripples appear, add in diced onions and bell peppers and cook until soft.

4. Add the crumbled hamburger meat to the peppers and onions then add the salt, pepper, cumin, za'atar, mint and basil, and toss. Transfer the contents of the pan to a large mixing bowl and combine the meat mixture with the soaked bulgar wheat, eggs, Parmesan cheese and Greek yogurt.

5. Stuff the meat mixture evenly into the bell peppers and transfer to a 9- by 13-inch baking pan. Pour the diced tomatoes around the peppers cover with foil and bake for 45 minutes or until the peppers are tender.

To serve:

Serve with the tomato sauce from the pan and a generous portion of white sauce.