If you love the flavors of a classic BBQ bacon cheeseburger, but want a low-carb or gluten-free option, these BBQ Bacon Cheeseburger Stuffed Peppers are perfect! Juicy bell peppers are filled with a smoky, cheesy beef mixture and baked to perfection. This easy and delicious dish is great for weeknight dinners or meal prep.
Ingredients:
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- 4 bell peppers, halved and seeded (any color: red, yellow, green, or orange)
- 1 lb ground beef
- 1/2 cup BBQ sauce (choose your favorite brand for the best flavor)
- 8 strips bacon, cooked and crumbled
- 1 cup cheddar cheese, shredded
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional, for extra smoky flavor)
- 1/2 teaspoon garlic powder
Instructions:
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- Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. - Prepare the Peppers
Slice the bell peppers in half lengthwise, removing seeds and membranes. Arrange them in the baking dish, cut side up. - Cook the Filling
In a large skillet over medium heat, cook the ground beef until fully browned. Drain any excess grease.
Stir in the BBQ sauce, crumbled bacon, salt, pepper, smoked paprika, and garlic powder. Let the mixture simmer for about 5 minutes, allowing the flavors to combine. - Stuff the Peppers
Spoon the beef mixture evenly into each pepper half, pressing down slightly. Sprinkle shredded cheddar cheese on top of each stuffed pepper. - Bake
Cover the baking dish with foil and bake for 25–30 minutes, or until the peppers are tender and the cheese is melted. If you want a golden, bubbly cheese topping, remove the foil for the last 5 minutes and broil on high. - Serve & Enjoy
Let the peppers cool for 5 minutes before serving. Garnish with extra crumbled bacon, chopped parsley, or a drizzle of BBQ sauce for extra flavor.
Serving Suggestions
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These stuffed peppers go great with:
✅ A fresh side salad
✅ Roasted sweet potatoes or fries
✅ Coleslaw for a BBQ-style meal
Storage Tip: Leftovers can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months. Reheat in the oven at 350°F until warm.
