These peppers have all of my favorite things about a burger inside them! Meat! Cheese! Tomato! Pickles! I debated saving some time by putting the burgers into the peppers raw, but searing the burgers first not only softens them to allow them to be cut in half and fit in the peppers, but also adds that flavorful browned meat right into the peppers and drives home the burger flavor.
Here’s what you’ll need:
Makes 6 large stuffed peppers, Takes about an hour and a half
- 1 Cup Rice
- 2 Cups Water
- Salt and pepper, to taste
- 10 oz. Can diced tomatoes with green chilis, drained
- 1 Cup Shredded cheddar cheese
- 1/2 Cup Diced pickles
- 6 Large bell peppers, red and green
- 3 Bubba Burgers, Angus or Original
- 6 Slices provolone cheese
- Add the rice and water to a small sauce pan and season with salt and pepper. Bring to a simmer, cover, and reduce the heat. Simmer on low for about 20 minutes until the water is absorbed and the rice is tender.
- Add the rice to a large bowl and mix in the tomatoes, cheese and pickles. Stir to combine.
- Carefully cut the stems of the peppers off, leaving a hole in the top of each pepper. Use a spoon to scoop out most of the white parts on the inside.
- Preheat oven to 400°F.
- In a nonstick pan or cast-iron pan over high heat, add a little vegetable oil or peanut oil and add the burgers. Cook about 2 minutes per side to brown, but they will not be cooked through. Transfer to a cutting board.
- Cut the burgers in half.
- Put some of the rice mixture into each pepper, filling it about a quarter of the way. Then smash half of a burger into the pepper. Finally fill it the rest of the way with the rice mixture, pressing it in to really fill it tight. Arrange the peppers in a large baking dish so they are standing upright. Bake about 50 minutes to an hour until the peppers are tender and the burger is cooked through. Top each pepper with a slice of
provolone and cook 1 more minute to let it melt on top.