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BBQ Bacon Cheeseburger Stuffed Peppers

Capture the amazing flavor of a classic cheeseburger with smoky BBQ goodness and crispy bacon, all wrapped up in a wholesome bell pepper. This easy, quick, and satisfying dish is perfect for any night of the week.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Comfort Food, Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large bell peppers mix of colors recommended
  • 1 lb ground beef lean, or drain well if higher fat
  • 1/2 cup BBQ sauce your favorite smoky, slightly sweet brand
  • 1/2 cup shredded cheddar cheese sharp preferred, or colby jack/Mexican blend
  • 4 slices cooked bacon crumbled, cooked crispy
  • 1/2 cup diced onion sweet or yellow
  • 1/2 cup diced tomatoes
  • salt to taste
  • pepper to taste

Equipment

  • Large skillet
  • Baking dish
  • Aluminum foil

Method
 

  1. Step 1: Preheat oven to 375°F (190°C). Cut off the tops of the bell peppers, remove all seeds and white membranes, and discard.
  2. Step 2: In a large skillet, cook ground beef over medium heat until browned, about 5-7 minutes. Drain any excess fat.
  3. Step 3: Stir BBQ sauce, diced onion, diced tomatoes, and crumbled cooked bacon into the browned beef. Stir until well combined and heated through. Season generously with salt and pepper to taste.
  4. Step 4: Evenly spoon the beef mixture into each bell pepper, packing them full. Arrange the stuffed peppers in a baking dish that fits them snugly.
  5. Step 5: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 30 minutes.
  6. Step 6: Carefully remove the foil. Sprinkle shredded cheddar cheese on top of each pepper.
  7. Step 7: Return the uncovered baking dish to the oven and bake for an additional 10 minutes, or until the cheese is melted, golden, and bubbly.
  8. Step 8: Carefully remove from the oven and let cool for a few minutes before serving hot.

Notes

Customize this recipe by swapping ground beef for turkey, chicken, or plant-based alternatives. Experiment with different cheeses like provolone, mozzarella, or pepper jack. Boost veggies with finely diced mushrooms, zucchini, or spinach, or add a kick with red pepper flakes or jalapeños. Vary the sauce with different BBQ brands or a touch of ketchup and mustard. Top with sour cream, green onions, extra bacon, or ranch. For best results, avoid overcooking the peppers by adjusting covered baking time if you prefer them firmer. Always drain the ground beef well to prevent greasiness, and season generously, tasting the mixture as you go. You can prep the beef mixture and/or clean the peppers a day in advance for faster weeknight cooking. Use similar-sized bell peppers for even baking. Leftovers store well in an airtight container in the fridge for 3-4 days. Cooked peppers can be frozen for 2-3 months; thaw overnight and reheat in oven at 350°F (175°C) for 15-20 minutes, or microwave for a softer texture.