These Cheeseburger Stuffed Peppers are a fun take on two classic dishes. They’re filled with lean ground beef, cauliflower rice, and cheddar cheese, then topped with a creamy homemade burger sauce.

This recipe makes four generous servings, making it perfect for an easy weeknight dinner. You can prepare the filling ahead of time, and the leftovers reheat well for lunch the next day.

Serve with a side salad or your favorite roasted vegetables for a satisfying meal.

Cheeseburger Stuffed Peppers With Special Sauce Low Carb and Weight Watchers Recipe

The Ingredients

Bell Peppers: Bell peppers provide vitamin C, antioxidants, and fiber. They make a colorful, nutrient-rich container for the cheeseburger filling without needing a bread bun.

Lean Ground Beef: Lean ground beef supplies protein to help keep you satisfied, along with iron, zinc, and vitamin B12. Choosing a lean variety reduces saturated fat compared with fattier ground beef.

Cauliflower Rice: Cauliflower is a source of vitamin C, fiber, and other beneficial plant compounds. Using it instead of white rice reduces the carbohydrate content and adds vegetables to the filling.

Reduced-Fat Cheddar Cheese: Cheddar adds the classic cheeseburger flavor and provides protein and calcium. Reduced-fat cheese can help lower the overall saturated fat content while keeping the filling cheesy.

Dill Pickles & Onions: Pickles add tangy flavor, while onions contribute antioxidants and natural sweetness. Both ingredients bring plenty of flavor without requiring much added fat.

Sugar-Free Ketchup & Mustard: Sugar-free ketchup can reduce added sugar compared with regular ketchup, while mustard adds flavor with very few calories. Both help to create the special burger sauce.

Light Mayonnaise & Seasonings: Light mayonnaise creates a creamy burger sauce with fewer calories than many regular mayonnaise products.

Garlic powder, onion powder, smoked paprika, and black pepper build flavor without relying on extra butter or oil.

Worcestershire Sauce: A small amount adds savory, umami flavor that makes the lean beef taste more like a traditional burger. Since it is used in a small quantity, it contributes flavor without adding much fat.

Click here to track the points on your Weight Watchers app. The full nutrition information can be found at the bottom of the recipe card.

How to Make Cheeseburger Stuffed Peppers with Special Sauce

Preheat the oven to 375 degrees F. Wash the bell peppers, slice off the tops, and remove the seeds and membranes. Keep the peppers whole.

Brown the ground beef and diced onion in a large skillet over medium heat, breaking up the beef as it cooks. Drain any excess liquid.

Add the cauliflower rice and cook for 3–5 minutes, stirring occasionally, until any excess moisture has evaporated.

Stir in the cheddar cheese, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper. Remove from the heat.

Spoon the beef mixture evenly into the four whole bell peppers. Place them upright in a baking dish and pour 1/4 cup of water into the bottom of the dish.

Cover tightly with foil and bake for 30–35 minutes.

Bake uncovered for another 10–20 minutes, until the peppers are tender.

While the peppers bake, whisk together the light mayonnaise, sugar-free ketchup, mustard, diced pickles, pickle juice, garlic powder, and vinegar. Refrigerate until ready to serve.

Let the peppers rest for a few minutes. Drizzle each with burger sauce or serve the sauce on the side.

Frequently Asked Questions

Can I make cheeseburger stuffed peppers ahead of time?

Yes! You can prepare the beef and cauliflower rice filling a day ahead and refrigerate it in an airtight container. You can also stuff the peppers in advance and keep them covered in the refrigerator until you’re ready to bake.

If baking them straight from the refrigerator, allow extra cooking time and check that the center reaches a safe temperature.

Can I use frozen cauliflower rice?

Absolutely. Thaw it first and drain any excess liquid, or cook it directly in the skillet until the moisture evaporates. Removing excess moisture helps keep the filling from becoming watery.

Can I make these cheeseburger stuffed peppers without mayonnaise?

Yes. You can substitute plain nonfat Greek yogurt for the light mayonnaise in the burger sauce. The sauce will have a tangier flavor and a different texture, but it will still complement the beef, cheese, and pickles.

Prep Time:15

Cook Time:45

Total Time:1

Ingredients

For the stuffed peppers:

4 bell peppers (any color)
1 lb. lean ground beef
1 cup riced cauliflower
1/2 cup onion, finely diced
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper, to taste
1/4 cup water for the baking dish

For the special sauce:

1/4 cup light mayonnaise
1 tablespoon sugar free ketchup
1/2 teaspoon mustard
1/2 tablespoon dill pickle relish
1/2 teaspoon garlic powder
1/2 teaspoon white vinegar

Instructions

Preheat the oven to 375 degrees F. Wash the bell peppers, slice off the tops, and remove the seeds and membranes. Keep the peppers whole.
Brown the ground beef and diced onion in a large skillet over medium heat, breaking up the beef as it cooks. Drain any excess liquid.
Add the cauliflower rice and cook for 3–5 minutes, stirring occasionally, until any excess moisture has evaporated.
Stir in the cheddar cheese, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper. Remove from the heat.
Spoon the beef mixture evenly into the four whole bell peppers. Place them upright in a baking dish and pour 1/4 cup of water into the bottom of the dish.
Cover tightly with foil and bake for 30–35 minutes.
Bake uncovered for another 10–20 minutes, until the peppers are tender.
While the peppers bake, whisk together the light mayonnaise, sugar-free ketchup, mustard, diced pickles, pickle juice, garlic powder, and vinegar. Refrigerate until ready to serve.
Let the peppers rest for a few minutes. Drizzle each with burger sauce or serve the sauce on the side.

Notes

NUTRITION INFORMATION:

1 of 4 servings (There are 9g total carbs per serving)

275 calories, 13g total fat, 6g total fat, 223 mg sodium, 12g total carbs, 3g dietary fiber, 6g sugars, 29g protein (myfitnesspal.com)

Here are some more Weight Watchers friendly recipes:

Mexican Stuffed Peppers

Italian Stuffed Peppers

Spinach and Ricotta Stuffed Shells

Chicken Stuffed Peppers

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