Mushroom BBQ Bacon Cheeseburger Peppers
Juicy bell peppers filled with smoky ground beef, sautéed mushrooms, crispy bacon, and BBQ sauce, topped with melted cheese. An easy, flavorful dinner or meal prep option.
Equipment
- 1 oven Preheat to 375°F
- 1 baking dish For baking pepper halves
- 1 skillet For cooking 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 (190°C).
- Arrange pepper halves cut side up in baking dish and bake 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, salt, pepper, smoked paprika, and Worcestershire sauce. Cook until beef is browned.
- Stir in BBQ sauce and cooked bacon.
- Remove peppers from oven and fill each generously with the cheeseburger mixture.
- Top each filled pepper with shredded cheese.
- Return to oven and bake 15–20 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 to increase spiciness.
- Sprinkle crispy onions on top for crunch.
- This dish stores well in the refrigerator for up to 3 days.