A classic barbecue favourite transformed: Cheeseburger-stuffed peppers with quinoa

cheeseburger stuffed peppers with quinoa recipe

On warm summer evenings after work, the barbecue is almost always calling my name. If we’re in the mood for something healthy but still grill-friendly I’ll usually toss on a few chicken and vegetable skewers, pork tenderloin or a butterflied chicken and serve it with some grilled onion slices and salad on the side.

While these are all great choices, these favourites can get a little, well, boring. And let’s face it: sometimes there’s nothing like a big fat, juicy cheeseburger.

But what if you’re craving a burger but also want something a little lighter? My solution: bell peppers chared on the grill and stuffed with our signature homemade burgers (get the recipe here) plus some leftover quinoa and a little cheddar cheese.

beef and quinoa stuffed peppers

cheeseburger stuffed peppers with quinoacheeseburger and quinos stuffed peppers




Cheeseburger-stuffed peppers with quinoa


  • 4 large, wide bell peppers (ideally ones that can stand up on their own)
  • 2-4 uncooked homemade burger patties from frozen, thawed
  • 1 cup cooked quinoa (note: you can also use rice or any other leftover cooked grain you have on hand)
  • 2 green onions, thinly sliced
  • 1/2 cup grated old cheddar
  • Canola oil spray
  • Salt and freshly ground black pepper, to taste


  1. Cut the tops off the peppers, ensuring the stems remain intact, and set aside. Remove the ribs and seeds. If the peppers do not stand upright on their own, slice off thin sections from the bottom until it is even.
  2. If using the barbecue, spray peppers and their tops with oil and grill over medium high heat, turning often, until the peppers are just beginning to blacken in spots and the peppers are softened. Remove from heat and reserve. If using the oven, preheat the broiler, spray the peppers and their tops and place, cut side down, on a baking sheet. Broil, turning once in a while, until peppers are just beginning to blacken in spots and the peppers are softened, about 25 minutes.
  3. Place a pan on the stovetop over medium-high heat. Remove frozen homemade burger patties from the freezer and thaw in the microwave. Once thawed, add the meat to the pan, breaking it apart into small pieces as it cooks. Cook until no longer pink, about 5 minutes.
  4. In a large bowl, combine the quinoa, green onion, salt, pepper and half the cheese. Add the cooked burger to the bowl and mix until evenly combined.
  5. Stand the cooked peppers on a baking sheet and stuff with the burger-quinoa mixture. Top with the remaining cheese and bake at 375°F until the peppers are heated through and the cheese is melted and starting to brown, about 5-7 minutes. Serve immediately.
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9 thoughts on “A classic barbecue favourite transformed: Cheeseburger-stuffed peppers with quinoa

    1. Jennifer Molnar Post author

      Thanks so much! I had made so many burger patties a few weeks before, which I’d frozen individually-wrapped, but was craving something just a little healthier :) Good thing bell peppers were on sale!

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