Introducing our latest keto creation: Bacon Cheeseburger Stuffed Peppers These peppers are the epitome of savory satisfaction, marrying the bold flavors of juicy hamburger meat, crispy bacon, and zesty pickles, all nestled inside tender green peppers. Each bite is a symphony of taste and texture, complemented by a gooey layer of melted cheddar cheese. Not only are they irresistibly delicious, but they’re also keto-friendly, making them the perfect guilt-free indulgence for anyone craving comfort food without compromising their dietary goals.
Here’s a detailed recipe for Bacon Cheeseburger Stuffed Peppers:
Wash the green peppers and cut off the tops. Remove the seeds and membranes from inside the peppers. Set them aside.
In a skillet over medium heat, cook the bacon until it’s crispy. Once cooked, remove the bacon from the skillet and set it on paper towels to drain excess grease. Once cooled, chop the bacon into small pieces.
In the same skillet with the bacon fat, add the minced dried onion and cook until they are soft and fragrant.
Add the hamburger meat to the skillet with the onions. Season the meat with salt, pepper, and garlic powder to taste. Cook the meat until it’s browned and fully cooked through. Drain any excess grease.
In a mixing bowl, combine the cooked hamburger meat, chopped bacon, tomato paste, yellow mustard, and a splash of Worcestershire sauce. Mix everything together until well combined.
Cut the dill pickles into small pieces and add them to the meat mixture. Stir to distribute the pickles evenly.
Stuff each of the hollowed-out green peppers with the meat mixture, pressing it down gently to pack it in.
Place the stuffed peppers in a baking dish. If there’s any remaining meat mixture, you can spoon it around the peppers in the dish.
Pour a little water into the bottom of the baking dish, just enough to cover the bottom. This helps create steam and prevents the peppers from drying out while baking.
Cover the baking dish with aluminum foil and bake in the preheated oven for about 25-30 minutes, or until the peppers are tender.
Once the peppers are cooked through, remove the foil and sprinkle the shredded cheddar cheese on top of each stuffed pepper.
Return the peppers to the oven, uncovered, and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
Once done, remove the stuffed peppers from the oven and let them cool slightly before serving.
Serve the Bacon Cheeseburger Stuffed Peppers hot, garnished with additional chopped dill pickles if desired. Enjoy your keto-friendly meal
