📝 Introduction
Take your stuffed peppers game to the next level with this BBQ bacon cheeseburger-inspired filling loaded with ground turkey, mushrooms, smoky BBQ sauce, crispy bacon, and gooey cheese—all packed into sweet bell peppers and baked to perfection.
This dish is:
- Protein-packed and satisfying
- Great for meal prep
- Gluten-free (if using gluten-free BBQ sauce)
- Easy to customize with your favorite burger toppings
🧾 Ingredients
For the Peppers:
- 4 large bell peppers (red, yellow, or green), halved lengthwise and seeds removed
- 1 tbsp olive oil
- Salt and pepper to taste
For the Filling:
- 1 lb ground turkey
- 4 strips turkey bacon, chopped
- 1 small yellow onion, diced
- 1 1/2 cups mushrooms, finely chopped (cremini, white, or baby bella)
- 2 cloves garlic, minced
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1/2 cup BBQ sauce (use your favorite—smoky, spicy, or sweet)
- 1 cup shredded cheddar cheese (or a mix of cheddar and mozzarella)
For Topping:
- 1/4 cup additional cheese for topping
- Optional: diced pickles, chopped green onions, more BBQ drizzle, or crispy onions
👨🍳 Instructions
🔹 Step 1: Prep the Peppers
- Preheat your oven to 375°F (190°C).
- Cut bell peppers in half lengthwise and remove seeds and membranes.
- Lightly brush with olive oil and sprinkle with salt and pepper.
- Place cut-side up in a 9×13 baking dish or sheet pan.
🔄 Optional step: Roast empty pepper halves in the oven for 10 minutes to soften slightly before stuffing.
🔹 Step 2: Cook the Filling
- In a large skillet, cook chopped turkey bacon over medium heat until crispy. Remove and set aside.
- In the same skillet, add ground turkey and cook until browned (5–7 minutes). Drain excess fat if needed.
- Add diced onion, mushrooms, garlic, salt, pepper, and smoked paprika. Sauté until vegetables are soft, about 5–6 minutes.
- Stir in the BBQ sauce and crispy bacon bits. Cook another 2 minutes to thicken slightly.
- Remove from heat and stir in 1 cup shredded cheese until melted and combined.
🔹 Step 3: Stuff and Bake
- Spoon the turkey-mushroom mixture generously into each bell pepper half.
- Sprinkle with remaining cheese.
- Cover dish with foil and bake for 20 minutes.
- Uncover and bake another 10–15 minutes, or until cheese is golden and peppers are tender.
🔹 Step 4: Garnish and Serve
- Top with diced pickles, green onions, or a drizzle of extra BBQ sauce.
- Serve with a side of sweet potato fries, coleslaw, or a light green salad.
🔄 Customization Options
🍄 Add-Ins or Swaps:
- Use ground beef, bison, or chicken instead of turkey
- Swap turkey bacon for real bacon or plant-based bacon
- Add diced jalapeños for heat
- Mix in chopped spinach or grated zucchini for extra veggies
🧀 Cheese Options:
- Pepper jack for heat
- Smoked gouda for deeper flavor
- Swiss or provolone for a milder taste
🌯 No Peppers? No Problem!
- Use the filling in lettuce wraps, tortillas, or even over rice, quinoa, or mashed cauliflower.
❓ Frequently Asked Questions (FAQs)
1. Can I make this ahead of time?
Yes! Assemble the stuffed peppers and refrigerate up to 24 hours before baking. Add 5–10 extra minutes to the bake time if cooking from cold.
2. Can I freeze them?
Definitely. Freeze cooked stuffed peppers individually. To reheat, microwave or bake from frozen at 350°F for 30–35 minutes.
3. What BBQ sauce is best?
It’s personal! Use sweet and smoky for a classic cheeseburger vibe, or try spicy chipotle, honey BBQ, or low-sugar varieties.
4. Are these low-carb/keto-friendly?
Yes—with a low-sugar BBQ sauce and limited onion, they can fit into many low-carb plans.
5. Can I cook these in the air fryer?
Absolutely. Pre-cook the peppers and then air fry at 375°F for 8–10 minutes to melt the cheese and crisp the tops.
🌟 Tips for the Best Stuffed Peppers
- Pre-bake the peppers for 10 minutes if you prefer softer texture
- Finely chop mushrooms so they melt into the meat mixture
- Let filling cool slightly before stuffing so cheese doesn’t separate
- Double the batch and freeze extras for busy nights
Would you like:
- A printable version of this recipe?
- A spicy buffalo ranch variation?
- A vegetarian version with lentils or beans?
Let me know, and I’ll make it just right for you!
