Mushroom BBQ Cheeseburger Stuffed Peppers

 Mushroom BBQ Cheeseburger Stuffed Peppers

These BBQ bacon cheeseburger stuffed peppers combine the savory flavors of a juicy burger with the natural sweetness of bell peppers, creating a hearty, cheesy, and satisfying meal. Perfect for weeknight dinners, meal prep, or BBQ nights, this recipe is low-carb, keto-friendly, and packed with flavor!

Why This Recipe Will Be Your New Favorite

Craving a cheeseburger but want something lighter? This dish delivers all the flavours—smoky bacon, savory beef, melted cheddar, and tangy BBQ sauce—without the extra carbs. Instead of a bun, we’re stuffing all that deliciousness into a bell pepper, creating a dish that’s both nutritious and satisfying.

It’s also ridiculously easy to make! With just a handful of ingredients and a few simple steps, you can have dinner on the table in under an hour. Whether you’re feeding a crowd or meal-prepping for the week, these BBQ stuffed peppers will quickly become a go-to favorite.

Ingredients

• For the Peppers:

• 4 large bell peppers red, green, or yellow

• 1 lb ground beef

• ½ cup cooked bacon crumbled 🥓

• ½ cup BBQ sauce

• ½ cup shredded cheddar cheese 🧀

• ¼ cup diced mushrooms 🍄

• ¼ cup diced onions 🧅

• ¼ cup diced pickles 🥒

• ½ tsp salt

• ½ tsp black pepper

• 2 tbsp fresh parsley for garnish

• Optional Additions & Substitutions:

• Spicy version: Add diced jalapeños or chili flakes.

• Keto-friendly: Use sugar-free BBQ sauce.

• Vegetarian: Swap ground beef for plant-based crumbles.

• Dairy-free: Use vegan cheese or avocado slices.

Instructions

• Preheat & Prep the Peppers:

• Preheat oven to 375°F (190°C).

• Cut the tops off the bell peppers and remove seeds.

• Brush lightly with olive oil if desired.

• Cook the Filling:

• Heat a large skillet over medium heat.

• Cook ground beef for 5-7 minutes, breaking it apart as it browns.

• Add diced mushrooms and onions, cook for 3 minutes until soft.

• Stir in BBQ sauce, bacon, and pickles.

• Season with salt and pepper, then remove from heat.

• Stuff & Bake:

• Fill each bell pepper with the beef mixture.

• Top with shredded cheddar cheese.

• Place peppers in a baking dish, add ¼ cup water to the bottom.

• Cover with foil and bake for 25 minutes.

• Remove foil, bake 5-10 minutes more, until cheese is melted.

• Serve & Enjoy:

• Remove from oven and let cool for 5 minutes.

• Garnish with fresh parsley.

• Serve hot with your favorite sides!

💡 Storage & Reheating Tips

• Refrigerate: Store leftovers in an airtight container for up to 4 days.

• Freeze: Wrap individually in plastic wrap + foil and freeze for up to 3 months.

• Reheat: Bake at 350°F (175°C) for 15 minutes, or air fry at 350°F for 8-10 minutes.