These low carb and paleo bacon cheeseburger stuffed peppers are so simple to make and crazy delicious! A savory beef and bacon mixture is baked in bell peppers and topped with the best dairy-free cheese sauce you’ll ever have! These peppers are perfect for meal prep and reheat perfectly. Dairy-free and Whole30 compliant.
Can you really blame me for trying to cover all the bacon-cheeseburger bases?
Whether we’re talking about soup, deconstructed burger bowls, a breakfast skillet, casserole or today – stuffed peppers – expanding my bacon cheeseburger horizons is always gonna be a good idea.
These stuffed peppers will seriously make your low carb + dairy free dreams come true! With the BEST cheese sauce and a savory ground beef mixture that tastes just like your favorite burger, put this meal in the rotation ASAP!
What You Need to Make Bacon Cheeseburger Paleo Stuffed Peppers
Keep in mind that the ketchup you use should be paleo and Whole30 compliant if you’re avoiding sugar. I love either Tessemae’s or Primal Kitchen for no sugar added ketchup.
Here’s what you’ll need to make the stuffed peppers:
Cheese Sauce:
- Raw cashews
- Fresh lemon juice
- Water
- Avocado oil, or olive oil
- Garlic powder
- Sea salt
- Nutritional yeast
Peppers:
- 4 bell peppers (any color)
- Bacon, cut into pieces (Whole30 Compliant if needed)
- Onion
- Garlic
- Ground beef
- Paleo friendly ketchup
- Stone ground mustard
- Sea salt and black pepper
- Sliced green onion, for garnish
Chopped tomatoes, for garnish
How To Make Whole30 Bacon Cheeseburger Stuffed Peppers
Make the cheese sauce first. Place all ingredients in a high-speed blender or food processor. I used my NutriBullet for this and it was fast and easy. Blend on high speed until smooth and creamy and set aside.
Cut the peppers in half lengthwise and remove the seeds and membrane. Spray a 9×13” baking dish with avocado oil spray and place the peppers in the dish face up. Preheat your oven to 375°F.
Heat a large skillet over medium high heat and add the bacon pieces. Cook until brown and crisp and remove with a slotted spoon to drain on paper towels. Lower the heat to medium low.
Reserve 1-2 tbsp of the bacon fat and discard the rest. Add the onions to the skillet and cook until soft and fragrant, about 1-2 minutes, then the garlic and cook another minute.
Add in the ground beef and season with salt and pepper. Brown the beef, breaking up lumps with a spatula, then turn off the heat. Stir in the ketchup, mustard and nutritional yeast and season with additional salt and pepper to taste. Add half the cooked bacon to the mixture and reserve the rest for garnish
Spoon the beef mixture into the peppers and pour 1/2 cup water into the bottom of the dish. Bake in the preheated oven for about 20 minutes, or longer if you want the peppers softer. I like the peppers to still have some crunch, so 20 minutes is perfect!
After removing from oven, spoon or drizzle the cheese sauce over the peppers, top with the remaining bacon plus sliced green onion and chopped tomatoes, if desired.
Tips for Baking Your Stuffed Peppers
I don’t like to bake my peppers too long because I like a little bit of “crunch” – this is a personal preference.
By pouring just a half cup of water in the bottom of the baking dish, the peppers steam just enough and won’t stick to the bottom or burn.
I found that baking mine for 20 minutes got the peppers soft but not too soft. If you prefer your peppers softer, there’s no harm in allowing them to bake longer. If you bake for longer than 20 minutes, I recommend covering the top with a sheet of aluminum foil.
How To Meal Prep Stuffed Peppers
You can prep everything right up to the baking step ahead of time to have a quick dinner to throw in the oven!
With all the prep and stove top cooking done first, you can stuff the peppers, cover the baking dish and put it in the refrigerator until you’re ready to bake. Don’t pour the water into the dish until right before baking.
The cheese sauce can also stay in the refrigerator until you’re ready to serve. You’ll need to heat it just slightly in the microwave for best results.
I hope you’re ready for a seriously delicious dinner to satisfy all your bacon cheeseburger expectations and cravings without the carbs and dairy! Enjoy!
Bacon Cheeseburger Stuffed Peppers {Paleo, Whole30}
Bacon Cheeseburger Stuffed Peppers {Paleo, Whole30}
Ingredients
Cheese Sauce:
- 3/4 cup raw cashews no need to soak
- 2 Tbsp fresh lemon juice one med lemon
- 1/4 cup water
- 2 Tbsp avocado oil or olive oil
- 1 tsp garlic powder
- 1/2 tsp sea salt
- 1-2 Tbsp nutritional yeast
Peppers:
- 4 bell peppers any color
- 6 slices bacon cut into pieces
- 1 small onion chopped
- 3 cloves garlic minced
- 1 lb grass fed ground beef
- 1/3 cup ketchup paleo friendly
- 1 Tbsp stone ground mustard
- 1 tbsp nutritional yeast optional
- Sea salt and black pepper
- Sliced green onion for garnish
- Chopped tomatoes for garnish
Instructions
For the Cheese Sauce:
-
Place all ingredients in a high-speed blender or food processor. I used my NutriBullet for this and it was fast and easy. Blend on high speed until smooth and creamy, set aside.
For the Peppers:
-
Cut the peppers in half lengthwise and remove the seeds and membrane. Spray a 9x13” baking dish with avocado oil spray and place the peppers in the dish face up. Preheat your oven to 375°F.
-
Heat a large skillet over medium high heat and add the bacon pieces. Cook until brown and crisp and remove with a slotted spoon to drain on paper towels. Lower the heat to medium low.
-
Reserve 1-2 tbsp of the bacon fat and discard the rest. Add the onions to the skillet and cook until soft and fragrant, about 1-2 minutes. Add the garlic and cook another minute.
-
Add in the ground beef and season with salt and pepper. Brown the beef, breaking up lumps with a spatula, then turn off the heat. Stir in the ketchup, mustard and nutritional yeast and season with additional salt and pepper to taste. Add half the cooked bacon to the mixture and reserve the rest for garnish
-
Spoon the beef mixture into the peppers (they should be in the baking dish already) and pour 1/2 cup water into the bottom of the dish. Bake in the preheated oven for about 20 minutes, or longer if you want the peppers softer. I like the peppers to still have some crunch, so 20 minutes is perfect.
-
After removing from oven, spoon or drizzle the cheese sauce over the peppers, top with the remaining bacon plus sliced green onion and chopped tomatoes, if desired. Serve right away and enjoy!
Nutrition
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Want More Whole30 Dinner Recipes? Try One of These!
Stuffed Pepper Soup in the Instant Pot
Chicken Enchilada Stuffed Peppers
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I’m definitely going to make this tonight, this looks awesome! If I use ground turkey instead, do you know if the baking time would be the same? Thank you(:
This recipe was fantastic. We ate all of them. No leftovers last night. The flavor was incredible. I will be making these again and again and again.
Have you ever tried the sauce with an alternative to cashews (for low FODMAP)?
The formula you share is quite meticulous and easy to understand. I will learn to make this dish based on your recipe. Thanks for sharing.
Bacon Cheeseburger Stuffed Peppers is the most delicious Paleo diet recipe I have ever eaten. One does not have to spend too much time for making these cheeseburgers. You can prepare this delicious recipe within fifteen minutes. Whenever I have to write about recipes I moved here to get some info about writers to for help in writing that essay.
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This is the ultimate comfort food. These stuffed peppers are filled with an easy homemade paleo burger and topped with loads of cheese. They’re super addictive and definitely a crowd pleaser!I will have to read https://www.resumehelpservices.com/resumespice-com-review/ article now. I love this recipe because it’s so simple and quick to make. You can have it on the table in under 30 minutes! You don’t even need to cook the bacon or use any special ingredients (like ground turkey).
Oh my god, I can’t believe I am writing this sentence. Bacon Cheeseburger Stuffed Peppers are one of the best things ever. They are so filling and delicious. The bacon and cheese go together so well and the peppers are so juicy and sweet. These stuffed peppers are a perfect dish for a summertime party or just a Friday night dinner. I always recommend wedding planner st louis whenever you have to throw a party or you have wedding plans.
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I followed this recipe exactly except for adding a slice of American Cheese on top. We do eat a little dairy occasionally & not a fan of nutritional yeast. This recipe was outstanding! It is a keeper & I cannot wait to try the other stuffed pepper recipes. I thought I would miss rice but not at all. Try it!
I just made these for my husband to take to work.
‘Bell peppers are AWESOME <3' was the text I received back!
I used an extra bell pepper because mine were on the smaller size. I doubled the meat. I also added McCormick's Hamburger seasoning, just a few shakes.
I tried some of the 'cheese' and wow, that was good!
That sounds absolutely mouthwatering—stuffed peppers with a bacon cheeseburger twist is such a creative idea for staying low carb! If you’re planning out meals for a busy week, tools like the Hospital scheduler system can make your daily routines much easier to manage while you enjoy meals like this. Love how versatile this recipe sounds for prep and leftovers
I’m definitely going to make this tonight, this looks awesome!
These look amazing! Love how they’re low carb, Whole30, and still packed with flavor. That dairy-free cheese sauce sounds like a game-changer—can’t wait to try it! 🫑🥓🍔
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Amazingly good! These are a hit every time I have made them! They are super easy! We have even done them on the grill and side burner in the summer! Gets the pepper really soft!
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