BBQ Bacon Stuffed Peppers

This Mushroom BBQ Bacon Cheeseburger stuffed pepper brings the classic flavors of a smoky, cheesy cheeseburger into a vibrant bell pepper for a fun and satisfying dinner. The combination of juicy beef, smoky bacon, earthy mushrooms, and tangy BBQ sauce creates a filling that is both hearty and full of layers. Baking everything inside colorful bell peppers softens them just enough and melds all the flavors together in a comforting dish that feels like a treat but adds a nice dose of vegetables too.

I first made this when craving cheeseburgers but wanting to add veggies and something a little different. Now it’s a family favorite because it hits all the nostalgic burger notes with a fresh twist that everyone loves.

Ingredients

• Large bell peppers: in red yellow or green to hold the filling and add a natural sweet crispness
• Beef mince: for a hearty juicy protein base that cooks quickly and stays tender
• Cooked streaky bacon: chopped to bring smoky richness and a little crisp texture
• BBQ sauce: for that signature smoky sweet tang that ties all the filling flavors together
• Mature Cheddar: grated because it melts beautifully and adds a sharp cheesy layer
• Mushrooms: finely diced to add earthiness and moisture balancing the smoky elements
• Onion: finely diced for subtle sweetness and a foundation of savoriness
• Gherkins: picked and chopped to give a zingy bright contrast to the richer ingredients
• Salt and black pepper: to season and bring out the full flavor profile
• Fresh parsley: chopped for a fresh aromatic garnish that cuts through the richness

Instructions

Heat the oven:

Preheat your oven to 190 degrees Celsius or 170 degrees with fan. Lightly grease a baking dish to prevent sticking and for easy cleanup.

Prepare the peppers:

Cut the tops off the bell peppers carefully and remove all seeds and white membranes so they are hollow and ready to hold the filling. Stand the peppers upright in your greased baking dish to keep them stable during baking.

Cook the filling:

Place a large frying pan over medium heat and add the beef mince. Break it up as it cooks until fully browned which ensures a juicy bite. Add finely diced mushrooms and onion and cook for another two to three minutes until softened and fragrant.

Add flavor:

Stir in the BBQ sauce then add the chopped cooked bacon and diced gherkins. Season with salt and black pepper to taste. This step layers in smoky sweetness and tang that makes the filling vibrant and well balanced.

Fill the peppers:

Spoon the beef mixture into each bell pepper filling them generously so every bite is packed with flavor. Top each filled pepper with grated mature Cheddar to create a golden crust as it bakes.

Bake:

Cover the baking dish loosely with foil to keep moisture in while allowing steam to escape. Bake for 25 to 30 minutes until the peppers are tender and cheese is melted and bubbly.

Serve:

Remove peppers from oven and sprinkle fresh parsley on top for aroma and a pop of color. Serve hot with your favorite sides such as crispy wedges or crunchy coleslaw.

Mushrooms add amazing texture and earthiness balancing the smoky bacon beautifully. I remember the first time my kids tried these at a weekend cookout they were blown away by how juicy and cheesy they were yet still bursting with the comforting flavors of a classic burger.

Storage tips

Store any leftover stuffed peppers in an airtight container in the fridge for up to three days. Reheat gently either in the oven or microwave so the cheese stays melty and the peppers remain moist.

Ingredient substitutions

Ground turkey or chicken can easily replace beef for a lighter twist. Swap mature Cheddar with mozzarella or Monterey Jack if you prefer a milder creamy cheese. If you do not have gherkins try finely chopped pickles or capers which give a similar tang.

Serving suggestions

These stuffed peppers go wonderfully alongside crispy potato wedges crunchy coleslaw or sweet corn on the cob. Drizzle extra BBQ sauce or sprinkle some smoked paprika on top for an extra smoky kick.

These stuffed peppers are a fun weeknight twist on a classic cheeseburger that sneaks in vegetables without losing flavor. They reheat well and make great leftovers.

Common Questions About the Recipe

→ Can I use different types of peppers?

Red, yellow, or green bell peppers all add vibrant color and sweetness that balances the savory filling.

→ How do I prevent the peppers from becoming soggy?

Cutting off the tops and removing seeds helps peppers keep their shape. Baking covered loosely traps moisture without over-softening.

→ What can I substitute for streaky bacon?

Smoked ham or pancetta provides a similar smoky note; adjust seasoning to avoid overpowering flavors.

→ Is pre-cooking the filling necessary before baking?

Cooking beef with mushrooms and onion first ensures a fully cooked, flavorful filling without raw textures.

→ Can I add more cheese on top?

Adding extra Cheddar or mixed cheeses creates a richer, gooier topping that browns nicely in the oven.

→ What sides pair well with these stuffed peppers?

Classic choices include potato wedges, fresh coleslaw, or corn on the cob to complement the rich, smoky flavors.