Description
These Smoked Bacon Mac Cheeseburger Stuffed Pepper Bombs combine the smoky flavor of bacon and ground beef with creamy macaroni and cheese, all perfectly cooked inside sweet bell peppers and smoked to perfection for a delicious, crowd-pleasing meal.
Ingredients
Scale
Vegetables
- 4 large bell peppers
- 1/4 cup diced onions
Main Filling
- 2 cups cooked macaroni
- 1 cup shredded cheddar cheese
- 1 cup cooked and crumbled bacon
- 1/2 pound ground beef
Seasoning & Toppings
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup breadcrumbs
Instructions
- Preheat the smoker: Set your smoker to 225°F (107°C) to ensure it reaches the proper temperature for slow-smoking the stuffed peppers.
- Prepare the bell peppers: Cut off the tops of the bell peppers and carefully remove all seeds and membranes to create hollow vessels for the filling.
- Cook the ground beef: In a skillet over medium heat, cook the ground beef along with the diced onions until the beef is browned and onions are softened. Drain any excess fat.
- Mix the filling: In a large bowl, combine the cooked macaroni, shredded cheddar cheese, cooked crumbled bacon, browned ground beef and onion mixture, Worcestershire sauce, garlic powder, salt, and pepper. Mix thoroughly until well blended.
- Stuff the peppers: Fill each hollowed bell pepper generously with the prepared macaroni mixture. Sprinkle breadcrumbs evenly on top to add a crispy finish.
- Smoke the stuffed peppers: Place the stuffed peppers on the smoker rack and smoke for 1 hour at 225°F, allowing the flavors to meld and the peppers to soften.
- Rest and serve: Remove the stuffed peppers from the smoker and allow them to cool for a few minutes before serving to let the filling set slightly and to avoid burns.
Notes
- Use a variety of bell pepper colors for an attractive presentation.
- You can prepare the filling in advance and refrigerate until ready to stuff and smoke.
- Adjust seasoning and spice level by adding chili flakes or hot sauce if desired.
- If you do not have a smoker, you can bake the stuffed peppers at 350°F for 30-40 minutes, though the smoky flavor will be reduced.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
