Mushroom BBQ Bacon Cheeseburger Peppers
Juicy stuffed peppers filled with smoky ground beef, sautéed mushrooms, crispy bacon, BBQ sauce, and melted cheese, perfect for a flavorful dinner or meal prep.
Equipment
- 1 oven Preheat to 375°F
- 1 baking dish For roasting the peppers
- 1 skillet For cooking the filling
Ingredients
- 4 large bell peppers halved and seeds removed
- 1 lb ground beef
- 4 slices bacon chopped
- 1 cup mushrooms finely chopped
- ½ small onion diced
- 2 cloves garlic minced
- ½ cup BBQ sauce
- 1 teaspoon Worcestershire sauce
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
- 1 cup shredded cheddar or Colby-Jack cheese
- Optional toppings: parsley green onions, extra BBQ sauce drizzle
Instructions
- Preheat oven to 375°F.
- Place pepper halves cut side up in a baking dish and bake for 10 minutes to soften.
- In a skillet over medium heat, cook chopped bacon until crispy; remove and set aside.
- In the same skillet, sauté diced onion and chopped mushrooms until softened.
- Add minced garlic and cook for 30 seconds.
- Add ground beef along with salt, pepper, smoked paprika, and Worcestershire sauce; cook until browned.
- Stir in BBQ sauce and cooked bacon, mixing well.
- Remove peppers from the oven and fill each generously with the beef and mushroom mixture.
- Top each stuffed pepper with shredded cheese.
- Bake for an additional 15 to 20 minutes until peppers are tender and cheese is bubbly.
- Garnish with parsley or green onions and drizzle with extra BBQ sauce if desired.
- Serve hot with fries, salad, or roasted potatoes.
Notes
- For extra juiciness, mix in 2 tablespoons cream cheese into the filling.
- Use sugar-free BBQ sauce for a low-carb option.
- Add jalapeños or chili flakes for spiciness.
- Sprinkle crispy fried onions on top for added crunch.
- Recipe stores well for up to 3 days, great for meal prep.