Castle Stuffed Peppers
Submitted by Rachel Ho
Green bell peppers stuffed with chopped White Castle sliders, eggs, chili powder, cumin, and hot sauce, topped with salsa and baked. A quirky, crowd-pleasing weeknight dinner.
YIELD
6 servingsPREP
15 minCOOK
45 minREADY
1 hrsIf you thought White Castle sliders couldn’t get any wilder, wait until you stuff them into bell peppers.
Chop up those little burgers (buns and all), bind them with eggs, hit them with chili powder, cumin, and a dash of hot sauce, then pack the mixture into halved green peppers.
A blanket of salsa on top keeps everything moist while the oven does its thing for 45 minutes.
You get all the slider flavor wrapped in a tender pepper shell with just enough spice to keep it interesting.
Kitchen Tips
- Use frozen White Castle sliders straight from the box. They chop easier when slightly frozen and the buns soak up the egg mixture like a charm.
- Don’t overstuff the peppers. Leave a little room so the filling cooks evenly.
- Want more kick? Swap the green bell peppers for poblanos.
Ingredients
Directions
Cut peppers in half lengthwise and core.
Chop up hamburgers and mix in eggs, chili powder, cumin and Tobasco.
Stuff peppers and place in baking dish .
Top with salsa and cover.
Bake at 350℉. for 45 minutes.
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