Cheeseburger Stuffed Peppers
A Rochester NY Garbage Plate stuffed inside a bell pepper!
- 5-6 bell peppers, rinsed
- 1 lb ground beef (I like to use organic 80/20)
- ½ large red onion (or 1 small), diced
- 1½ cups finely diced red potato (about 1-2 potatoes)
- 1 tsp garlic powder (optional)
- ½ tsp paprika (optional)
- ½ tsp chili powder (optional)
- ½ tsp onion powder (optional)
- Salt and pepper to taste
- 1 15 oz can lentils, rinsed and drained
- 3 Tbsp each of ketchup, mayo, relish, and mustard plus more of any of these to your liking
- 3/4 cup shredded cheddar cheese
- Preheat oven to 400 degrees F
- Slice bell peppers in half lengthwise. Remove stems, seeds, and piths. Place peppers cut side down on a baking sheet lined with parchment paper. Bake at 400 degrees for 20 minutes or until desired doneness is reached.
- Line a large plate with a couple of layers of paper towels.
- Cook ground beef and red onion together in large sautee pan on medium high heat.
- Remove ground beef mixture to paper towel-lined plate to drain excess fat.
- Cook diced potato in remaining beef fat (add extra oil if needed) on medium high heat for 7 minutes or until browned.
- Add 1/4-1/2 cup water to the pan, cover, and steam potatoes to finish cooking for 5 minutes or until fork tender (you may be able to skip this step if you dice the potatoes finely! I usually aim for cubes about twice the size of a lentil so they really blend in with the ground beef mixture.).
- While potatoes are cooking, mix together all optional spices plus salt and pepper in a small bowl. (Although the peppers taste awesome with these extra spices, I have to admit sometimes on a VERY busy weeknight I omit these and the final product still turns out great!)
- Mix together all condiments in a small mixing bowl. Add extra of any of the condiments to adjust taste to your liking.
- Once potatoes are fork tender, add lentils and beef and onion mixture to the pan and mix.
- Add spice mixture and condiments to the beef mixture and cook on medium until the entire mixture is heated through.
- Load beef mixture into bell pepper halves and top each half with shredded cheese.
- Switch oven to broil and place bell peppers back in oven for 1-2 minutes or just until cheese is melted and slightly browned. ENJOY!