Stuffed Pepper Burgers

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


4 Orange or Yellow peppers

1 Cup Tomato sauce
1 tsp fresh basil
1 tsp minced garlic
1 tsp oregano
½ cup of cooked brown rice


1 lb Ground Sirloin
1 lb Ground Chuck
1/8th Cup chopped sweet onions
1 Tbs Worcestershire sauce
1 Tsp Liquid smoke
1/8th cup cooked brown rice
1 egg

6 slices Swiss cheese

6 Onion roll buns


Wash peppers and remove stem and seeds. Cut peppers into 3rds using the natural seams on the peppers. Place skin side up on well oiled grill that has been heated to Medium heat. Grill till edges are browned and pepper softens (approx 10 minutes) then turn over and grill till skin side starts to blister and darken. Move to warming area of grill while the burgers are grilled.

While peppers are grilling, place sauce pan over medium heat and combine tomato sauce, spices and rice. Stir frequently to assure thorough heating, but not allow it to stick. When cooked down and thick, move to warming area.

While the peppers are grilling, combine Ground sirloin and chuck in a bowl. Add onions, Worcestershire sauce, liquid smoke, brown rice and egg. Mix together and form into 6 balls. Using a burger press, form into 6 burgers. Place on a platter in the freezer while the Peppers continue to grill.

Once the peppers are grilled and moved to the warming area of the grill, place the burgers on the grill at medium to medium high heat. Grill for 4 minutes on each side. Toast buns lightly while grilling.
To assemble: Place 1 grilled pepper skin side down on bun. Fill pepper with 1-2 Tbs of rice / sauce mixture. Place burger on top, then fill another pepper with 1-2 Tbs of rice / Sauce mixture and place on top of burger. Top with Swiss cheese and bun.