Bacon Cheeseburger Stuffed Peppers {Paleo, Whole30}

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}

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.

Author: Michele Rosen

Prep Time: 10 minutes

Cook Time: 30 minutes

Course: Dinner, Lunch

Cuisine: dairy-free, low carb, Paleo, Whole30

Keyword: bacon, beef, low carb, paleo, peppers

Servings: 8 stuffed pepper halves

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5 from 12 votes

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:

1. 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:

1. 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.
2. 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.
3. 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.
4. 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

5. 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.

6. 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

Calories: 329kcal

Carbohydrates: 12g

Protein: 17g

Fat: 24g

Saturated Fat: 7g

Cholesterol: 49mg

Sodium: 408mg

Potassium: 465mg

Fiber: 2g

Sugar: 5g

Vitamin A: 1449IU

Vitamin C: 60mg

Calcium: 22mg

Iron: 2mg

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Want More Whole30 Dinner Recipes?  Try One of These!

Chicken Burrito Casserole

Stuffed Pepper Soup in the Instant Pot

Bacon Cheeseburger Casserole

Chicken Burrito Bowls

Bacon Cheeseburger Soup

Chicken Enchilada Stuffed Peppers

Crispy Buffalo Chicken Salad 

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