Stuffed peppers are a versatile and satisfying dish that can be customized to suit any taste preference. Whether you’re a meat lover or prefer a vegetarian option, this recipe offers a delicious combination of flavors and textures. Perfect for a family dinner or meal prep, these stuffed peppers are filled with savory ingredients, topped with melted cheese, and baked to perfection. Here’s everything you need to create this hearty and flavorful meal.
Ingredients (Serves 4):
For the Stuffed Peppers:
4 large bell peppers (any color), halved and cored
1 lb ground beef (or plant-based crumbles for a vegetarian option)
6 slices bacon, cooked and crumbled
1 cup sliced mushrooms
1 small onion, finely chopped
¼ cup BBQ sauce (classic or spicy, depending on your preference)
1 cup shredded cheddar cheese (plus extra for topping)
For the Filling:
2 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
½ tsp salt
¼ tsp black pepper
Optional Add-Ins:
1 cup cooked rice or quinoa (to add bulk)
1 tsp hot sauce (for an extra kick of heat)
Chopped jalapeños or pickles (for a tangy twist)
Instructions:
Roast the Peppers
Preheat your oven to 375°F (190°C).
Place the halved bell peppers cut-side up on a baking sheet lined with parchment paper.
Drizzle the peppers with olive oil and roast for 15–20 minutes, until they are slightly tender but still firm enough to hold their shape.
Cook the Bacon
In a skillet, cook the bacon over medium heat until crispy. Remove from the skillet, crumble, and set aside.
Reserve 2 tablespoons of bacon grease in the skillet (or use olive oil for a vegetarian option).
Sauté Mushrooms & Onions
In the same skillet with the reserved bacon grease (or olive oil), sauté the mushrooms and onions until softened.
Add the ground beef (or plant-based crumbles) to the skillet, breaking it apart with a spatula as it cooks.
Stir in the garlic powder, smoked paprika, salt, and black pepper. Cook until the beef is fully browned and the mixture is well combined.
Mix the Filling
Stir the BBQ sauce and crumbled bacon into the beef mixture.
Fold in the shredded cheddar cheese until melted and evenly incorporated.
If desired, mix in cooked rice or quinoa to add bulk and texture to the filling.
Stuff the Peppers
Fill each roasted pepper half generously with the BBQ mushroom-beef mixture.
Top each pepper with extra shredded cheddar cheese and a drizzle of BBQ sauce for added flavor.
Bake & Serve
Return the stuffed peppers to the oven and bake for 10–15 minutes, or until the cheese is melted and bubbly.
Let the peppers cool for 5 minutes before serving. Enjoy them hot with a side salad, fries, or coleslaw!
Customization Ideas:
Veggie-Lover’s Version: Add sautéed spinach, zucchini, or corn to the filling for extra vegetables.
Spicy Version: Stir in diced jalapeños or a dash of hot sauce for a fiery kick.
Cheesy Overload: Use a blend of cheddar, mozzarella, and pepper jack cheeses for a gooey, flavorful twist.
BBQ Sauce Swap: Replace the BBQ sauce with honey-mustard or teriyaki sauce for a unique flavor profile.
Tips for Success:
Roast Peppers First: Pre-roasting ensures the peppers are tender but still hold their shape during baking.
Don’t Overfill: Leave a little room in each pepper half to allow for expansion while baking.
Use Thick-Cut Bacon: Thick-cut bacon adds more crunch and flavor to the filling.
Add Texture: For a crispy finish, top the stuffed peppers with crushed tortilla chips or fried onions before serving.
Enjoy your delicious, customizable stuffed peppers!
