Bbq Bacon Cheeseburger Stuffed Peppers

I still remember the first time I made this dish—right smack in the middle of a hectic week when time was slipping through my fingers like sand. I needed something hearty yet wholesome, something that would fill the bellies of hungry kids and a picky husband. That’s when it struck me: why not jazz up some classic stuffed peppers? With grass-fed ground beef, crispy bacon bits, and a creamy cashew “cheese” sauce that packs a surprising punch, this dish was born. It turned out to be one of those rare moments of culinary magic—easy to whip up and an instant family favorite.

What’s fantastic about these stuffed peppers is how adaptable they are. Whether I’ve got a fridge full of vibrant red and yellow peppers, or I’m working with the basics, they always hit the spot. And the creamy cashew sauce? It’s a dream come true—a vegan-friendly topping that leaves your taste buds tingling without the need for dairy. My kids, who aren’t huge fans of traditional cheese, gobble these up with extra helpings, never the wiser.

So if you find yourself in need of a quick yet sumptuous meal, give this recipe a whirl. It’s become my go-to for weeknights and casual dinner parties. Trust me, once you try it, you’ll wonder how you ever lived without it. There’s just something about pairing the savory beef and bacon blend with the freshness of roasted peppers, all under a drizzle of creamy goodness, that feels like a comforting, culinary hug. Let’s dive into making these delightful bell peppers; you won’t regret it!

How to Make Stuffed Bell Peppers with Cashew Cheese Sauce

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Ingredients:

• 4 bell peppers (any color)
• 1 lb grass-fed ground beef
• 6 slices bacon (cut into pieces)
• 1 small onion (chopped)
• 3 cloves garlic (minced)
• 1/3 cup ketchup (paleo-friendly)
• 1 Tbsp stone ground mustard
• 1-2 Tbsp nutritional yeast
• Sea salt and black pepper to taste
• Sliced green onion (for garnish)
• Chopped tomatoes (for garnish)
• 3/4 cup raw cashews (no need to soak)
• 2 Tbsp fresh lemon juice (from one medium lemon)
• 1/4 cup water
• 2 Tbsp avocado oil (or olive oil)
• 1 tsp garlic powder
• 1/2 tsp sea salt

Directions:

1. Begin by crafting the cheese sauce. Combine raw cashews, fresh lemon juice, water, avocado oil, garlic powder, and sea salt in a high-powered blender or food processor. Blend until you achieve a smooth, silky consistency. Set this delicious component aside.
2. Preheat your oven to 375°F. Slice the bell peppers lengthwise, removing all seeds and membranes. Lightly coat a 9×13 inch baking dish with avocado oil and arrange the peppers, cut side facing up.
3. In a large skillet over medium-high heat, fry up the bacon pieces until delightfully crispy. Once done, transfer them to paper towels to drain, saving about 1-2 tablespoons of bacon fat in the pan.
4. Reduce the heat to medium-low and sauté the chopped onion in the retained bacon fat until it turns translucent, about a minute or two. Add minced garlic and cook for an additional minute to enhance the aroma.
5. Add the grass-fed ground beef, seasoning it with salt and pepper, cooking until beautifully browned while breaking it into smaller bits. Stir in the paleo ketchup, mustard, and nutritional yeast. Fold in half of those crispy bacon bits and taste to adjust seasoning if necessary.
6. Scoop the beef mixture into the pepper halves arranged in the baking dish. Pour 1/2 cup water into the dish bottom to help the peppers steam. Bake for 20 minutes or until the desired softness of the peppers is achieved.
7. Once baked to perfection, drizzle the creamy cashew cheese sauce over the peppers. Sprinkle the rest of the bacon bits, green onions, and garnish with chopped tomatoes if desired. Serve immediately and dig in!

Flexible Ingredient Options for Every Cook

If you’re out of bell peppers, swap them for zucchini boats or hollowed-out tomatoes. Ground turkey or chicken can stand in for beef if that’s more to your liking. For a vegan twist, skip the bacon and use lentils or quinoa to pack a nutritious punch.

Keeping Your Stuffed Bell Peppers Fresh

To store leftover stuffed peppers, place them in an airtight container and keep them refrigerated for up to 3 days. For a longer shelf-life, freeze peppers individually wrapped in foil or plastic wrap, then into a freezer-friendly container for up to two months. When ready to enjoy, thaw and reheat them gently in the oven.

From Sides to Drinks: What Complements Stuffed Bell Peppers

A simple mixed green salad with a light vinaigrette makes a refreshing side dish. Rice or quinoa on the side are excellent for soaking up the flavors. Pair with a chilled glass of white wine, like Sauvignon Blanc or a refreshing iced herbal tea.

Top Techniques for Cooking Stuffed Bell Peppers

For a more pronounced cheese flavor, consider adding nutritional yeast to taste. If you prefer your peppers with a bit of crunch, reduce baking time by a few minutes. Sautéing ingredients in bacon fat infuses extra flavor into the stuffing, so preserve that bacon drippings as needed.

Seasonal Twists for Stuffed Bell Peppers

During summer, fresh corn can be a sweet addition to the filling. Throw in some roasted butternut squash or sweet potatoes during the fall for added depth. Winter veggies like kale or spinach can be seamlessly integrated into the stuffing mix for some extra nutrients.

FAQs:

Can I make the cheese sauce without a high-speed blender?

Yes, you can; however, using a high-speed blender results in a smoother sauce. If your appliance isn’t as powerful, simply soak the cashews in hot water for 15 to 30 minutes before blending to soften them adequately.

Is it possible to prepare these stuffed peppers in advance?

Definitely! You can prepare the beef filling and cheese sauce a day ahead. Store them separately in the fridge. When you’re ready to assemble, fill the peppers and proceed with baking as directed.

What if my family has nut allergies?

If there are nuts allergies to consider, you can make a cheese sauce from dairy-based options like mozzarella mixed with cream, or use a nut-free vegan cheese and blend for a similar creamy texture.

How do I know when the peppers are perfectly cooked?

The bell peppers should be fork-tender, and that usually happens after about 20 minutes in the oven. If you desire them softer, continue baking while keeping an eye every few additional minutes.

What can I use instead of bacon?

To maintain a smoky flavor without bacon, use smoked paprika or chipotle powder. Alternatively, turkey bacon or vegan bacon substitutes are great options to try as well.

Can I freeze the stuffed peppers post-baking?

Absolutely, baked stuffed peppers can be frozen. Let them cool completely, wrap individually in foil then place in freezer-safe containers. Remember to thaw in the refrigerator overnight before reheating in the oven or microwave to enjoy later.