A juicy beef burger with a twist, stuffed inside red bell peppers, sliced into thick rounds, and griddled with melted Monterey Jack cheese.
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30 minutes
15 minutes
A juicy beef burger with a twist, stuffed inside red bell peppers, sliced into thick rounds, and griddled with melted Monterey Jack cheese.
Author:Clarkee
2 large red bell peppers
8 slices Monterey Jack cheese
4 soft burger buns
1 tsp salt
Burger sauce, optional
Light cooking oil, for the griddle
Slice the tops off the bell peppers and remove the seeds and membranes.
Season the beef mince with salt, then firmly pack the beef into each pepper until completely filled.
Refrigerate the stuffed peppers for 10–15 minutes to help the filling firm up.
Slice each stuffed pepper into rounds approximately 20 mm thick.
Lightly oil the griddle, then place the stuffed pepper rounds onto the cooking surface.
Cook for 4–5 minutes, or until the beef develops a rich, browned crust.
Carefully flip each round and continue cooking until the beef is cooked through.
Add the Monterey Jack cheese during the final minute of cooking and allow it to melt.
While the cheese melts, toast the burger buns on the griddle until lightly golden.
Add the stuffed pepper rounds to the toasted buns and top with burger sauce, if desired. Gently press the burgers together and serve immediately.
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