Cheeseburger Stuffed Peppers
Plated Veal cheeseburger stuffed red and yellow small halved peppers, toped with cheese and melted to perfection. Served for as a finger food with a burger sauce.

Cheeseburger Stuffed Peppers

This cheeseburger stuffed peppers recipe is one of those recipes that everyone is going to want you to share! The scrumptious flavors of your favorite cheeseburger in a sweet mini pepper. The veal is perfectly seasoned and blended with crunchy pickles and savory ingredients to make delectable stuffed mini peppers. A great recipe to prepare ahead of time and keep in the refrigerator until ready to heat up. We use cheddar cheese, but Swiss, Gouda, mozzarella all would be tasty! You could even try a couple different, it is whatever you prefer in your kitchen!
These stuffed peppers are a fantastic treat for snacking, family parties, and tapas parties. For any occasion, you might want to provide some extra burger sauce though! This great recipe was developed by Eileen of Everyday Eileen!
What you need to try next are our veal taco pizza rolls, talk about a crowd pleaser.

Prep Time:
20 minutes

Cook Time:
20 minutes

Total Time:
40 minutes


  • 12 mini peppers (about ¾ pound)
  • 1 teaspoon olive oil
  • 1 pound veal cutlets, chopped into small pieces, about ½ inch cubes
  • 1 yellow onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 14 ounce can diced tomatoes, drained
  • 1 teaspoon tomato paste
  • ¼ cup chopped dill pickles
  • 1 teaspoon Dijon mustard
  • 2 dashes Worcestershire Sauce
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup shredded cheddar cheese + 2 Tablespoons for topping

Burger Sauce:

  • ¼ cup mayonnaise
  •  2 Tablespoons BBQ sauce
  •  1 teaspoon yellow mustard


Step 1: Preheat oven to 400°F. Have a baking sheet Slice the peppers in half, discard the membrane and seeds.

Step 2: In a large sauté pan, over medium heat, add olive oil. Once heated, add the chopped veal cutlets to the pan to brown, about 3-4 minutes, stir occasionally.

Step 3: Mix in onions, stir occasionally for about 1 minutes to soften onions. Add in the minced garlic, continue to stir another 30 seconds to blend flavors.

Step 4: Stir in the diced tomatoes and tomato paste, stir occasionally to blend flavors and the sauce will slightly thicken, about 5 minutes.

Step 5: Add the chopped pickles, Dijon mustard, Italian seasoning, salt, and black pepper. Simmer another 10 minutes to continue blending flavors. Taste for seasoning, if needed adjust any seasonings. Remove the pan from the heat and let cool slightly, about 5 minutes.

Step 6: Stir in ½ cup cheddar cheese and blend well.

Step 7: Stuff each half mini pepper with filling and place on the baking sheet. Once all peppers are stuffed. Top each with the remaining cheddar cheese.

Step 8: Bake in the preheated oven about 12-15 minutes. The peppers will be soft, and cheese melted.

Burger Sauce: In a small bowl, mix mayonnaise, BBQ sauce, yellow mustard.

Serve with your favorite toppings such as burger sauce and chopped tomatoes

Chef Tips: For a variation, in Step 2, use 1 pound ground veal in lieu of veal cutlets. Brown until no longer pink and fully cooked to 160 degrees F and continue with remaining instructions.

Any variety of cheese can work in this recipe. 4 ounces of cooked bacon can also be added if you love bacon cheeseburgers.

Recipe Video