If you are craving a dish that perfectly combines smoky flavors, creamy macaroni and cheese, and savory cheeseburger goodness all wrapped inside a vibrant bell pepper, then you have found your new favorite delight. The Smoked Bacon Mac Cheeseburger Stuffed Pepper Bombs Recipe is an absolute showstopper at any gathering or weeknight dinner. This recipe takes simple, comforting ingredients and transforms them into a spectacular feast that bursts with mouthwatering layers of texture and taste. Once you try these, you’ll be hooked on the unique combination of smoky, cheesy, and meaty flavors packed inside every bite of these stuffed pepper bombs.
Ingredients You’ll Need
This recipe calls for straightforward, everyday ingredients that you might already have on hand, each playing an essential role in delivering the perfect balance of creaminess, smokiness, and a little crunch. Every component contributes something delicious, whether it’s the rich cheddar cheese bringing gooeyness or the crispy bacon adding a savory punch.
- 4 large bell peppers: Choose vibrant colored peppers for a beautiful presentation and a juicy, slightly sweet vessel for your filling.
- 2 cups cooked macaroni: The classic base to hold all that creamy, cheesy goodness together.
- 1 cup shredded cheddar cheese: Sharp cheddar offers the perfect melty texture and irresistible cheeseburger flavor.
- 1 cup cooked and crumbled bacon: Adds smoky crunch and meaty depth to every bite.
- ½ pound ground beef: The heart of this dish giving it that hearty cheeseburger essence.
- ¼ cup diced onions: Fresh onions bring a sweet, aromatic flavor that balances the richness.
- 1 tablespoon Worcestershire sauce: This little secret boosts umami and complexity.
- 1 teaspoon garlic powder: Adds a warm, savory undertone.
- Salt and pepper to taste: Essential seasoning to tie all the flavors together.
- ½ cup breadcrumbs: Sprinkled on top for a delightful, crispy finish after smoking.
How to Make Smoked Bacon Mac Cheeseburger Stuffed Pepper Bombs Recipe
Step 1: Prepare Your Smoker and Bell Peppers
Start by preheating your smoker to a nice steady 225°F (107°C). This low and slow method will perfectly infuse that deep smoky flavor without overcooking the peppers. While the smoker comes to temperature, cut the tops off your bell peppers and carefully remove the seeds and membranes, creating a hollow shell that’s ready to be stuffed.
Step 2: Cook the Ground Beef and Onions
In a skillet over medium heat, cook the ground beef along with the diced onions until the beef has browned thoroughly and the onions have softened. Make sure to drain any excess grease after cooking to keep your filling from becoming too oily. The mixture of well-seasoned beef and softened onions will be the savory foundation of the stuffed peppers.
Step 3: Mix the Stuffing
Combine the cooked macaroni, shredded cheddar, crispy bacon, browned ground beef, Worcestershire sauce, garlic powder, and a pinch of salt and pepper in a large bowl. Stir until everything is evenly incorporated — this is the magic blend that makes these peppers explode with flavor and texture. Each component shines, from creamy cheese to smoky bacon, tied together with the perfect hint of spice.
Step 4: Stuff the Peppers and Add Breadcrumbs
Gently fill each hollowed bell pepper with the hearty mac and cheeseburger mixture, packing it in so that every bite will be a bomb of flavor. Once stuffed, sprinkle the tops with breadcrumbs. This little step creates a golden, crunchy crust once smoked, adding an irresistible contrast to the soft and creamy filling inside.
Step 5: Smoke the Stuffed Peppers
Place the stuffed peppers upright on the smoker racks, making sure they are stable. Smoke them at 225°F for about 1 hour. During this time, the peppers become tender, the flavors meld beautifully, and that breadcrumb topping crisps to perfection with a subtle smoky aroma that’s hard to resist.
Step 6: Rest and Serve
After an hour of smoking, carefully remove the stuffed peppers and let them cool for a few minutes. This rest period helps the filling set slightly so it won’t spill out when you serve them. Now you’re ready to experience the ultimate comfort food with a fun smoky twist.
How to Serve Smoked Bacon Mac Cheeseburger Stuffed Pepper Bombs Recipe
Garnishes
Top these pepper bombs with freshly chopped green onions or a sprinkle of crispy fried onions to add a fresh crunch and a pop of color. A dollop of sour cream or a drizzle of smoky barbecue sauce on the side can also elevate the visual appeal and flavor contrast beautifully with the rich filling.
Side Dishes
Serve these stuffed peppers alongside a crisp garden salad, coleslaw, or grilled corn on the cob to balance the richness with fresh, light, and sweet elements. Crispy potato wedges or a simple garlic bread are also fan favorites that complement the smoky cheeseburger flavors perfectly.
Creative Ways to Present
For a crowd-pleasing platter, slice the stuffed peppers crosswise into thick rounds — think “bite bombs” that guests can pick up with their hands. Alternatively, present them whole on a rustic wooden board garnished with fresh herbs. Either way, these pepper bombs are as striking as they are delicious.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers from your Smoked Bacon Mac Cheeseburger Stuffed Pepper Bombs Recipe, store them in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making them taste even better the next day!
Freezing
You can freeze these stuffed pepper bombs either before or after smoking. Wrap each pepper tightly in plastic wrap and then foil, or place them in a freezer-safe container. They will keep well for up to 2 months. When ready to eat, thaw overnight in the refrigerator before reheating.
Reheating
To reheat, place the stuffed peppers in a 350°F oven and warm for about 20 minutes until heated through. This helps crisp up the breadcrumb topping again. Avoid microwaving if you want to preserve the texture and smoky flavor fully.
FAQs
Can I use different types of cheese in this recipe?
Absolutely! While cheddar cheese provides that classic cheeseburger vibe, you can experiment with pepper jack for a little kick or mozzarella for extra gooey stretchiness. Mixing cheeses can also add depth to your filling.
What if I don’t have a smoker? Can I bake these instead?
Yes, you can bake the stuffed peppers in a preheated oven at 350°F for 45 minutes to 1 hour. The smoky flavor will be less pronounced, but they’ll still taste incredible, especially with a bit of smoked paprika added to the filling.
Are these stuffed peppers gluten-free?
As written, the recipe contains breadcrumbs which are typically not gluten-free. You can substitute with gluten-free breadcrumbs or crushed gluten-free crackers to make this dish suitable for a gluten-free diet.
Can I prepare these stuffed pepper bombs ahead of time?
Definitely! You can assemble the stuffed peppers and refrigerate them uncovered for a few hours before smoking or baking. This makes meal prep easy and cuts down on active cooking time when you’re ready to serve.
How spicy are the Smoked Bacon Mac Cheeseburger Stuffed Pepper Bombs?
This recipe is mild in terms of spiciness, focusing more on rich smoky, cheesy, and savory flavors. But you can always add some chili flakes or hot sauce to the filling if you want to turn up the heat.
Final Thoughts
There’s just something so satisfying about the Smoked Bacon Mac Cheeseburger Stuffed Pepper Bombs Recipe that makes it a guaranteed crowd-pleaser on any occasion. From the first smoky, cheesy bite to the colorful presentation, this recipe offers a unique spin on comfort food that’s both fun to make and impossible to resist. Give it a try, invite your friends or family, and watch how quickly these pepper bombs disappear from the table — trust me, you’ll want to make them again and again!
Print
Delicious Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Smoking
- Cuisine: American
Description
Delicious smoked bacon mac cheeseburger stuffed pepper bombs combine the rich flavors of smoky bacon, cheesy macaroni, and seasoned ground beef inside tender bell peppers. Smoked low and slow for one hour, these stuffed peppers make a hearty and flavorful meal perfect for gatherings or a comforting family dinner.
Ingredients
Vegetables
- 4 large bell peppers
- 1/4 cup diced onions
Meat & Dairy
- 1/2 pound ground beef
- 1 cup cooked and crumbled bacon
- 1 cup shredded cheddar cheese
Pantry
- 2 cups cooked macaroni
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup breadcrumbs
Instructions
- Preheat the Smoker: Begin by heating your smoker to 225°F (107°C) to ensure the perfect low and slow cooking environment for the stuffed peppers.
- Prepare the Peppers: Cut the tops off the bell peppers carefully, then remove all the seeds and membranes to create space for the stuffing.
- Cook the Ground Beef: In a skillet over medium heat, cook the ground beef along with the diced onions until the beef is fully browned and the onions are softened. Drain any excess fat from the skillet to avoid sogginess.
- Mix the Filling: In a large mixing bowl, combine the cooked macaroni, shredded cheddar cheese, crumbled bacon, cooked ground beef and onions, Worcestershire sauce, garlic powder, salt, and pepper. Stir well until all ingredients are evenly incorporated.
- Stuff the Peppers: Fill the hollowed bell peppers generously with the prepared mac and cheeseburger mixture. Once filled, sprinkle the tops with breadcrumbs to add a crispy texture once smoked.
- Smoke the Peppers: Place the stuffed peppers carefully in the preheated smoker. Smoke them at 225°F for 1 hour to infuse the flavors and cook the peppers through without losing moisture.
- Serve: Remove the stuffed peppers from the smoker and let them rest for a few minutes to allow flavors to settle. Serve warm and enjoy your smoky, hearty stuffed pepper bombs.
Notes
- Use cooked macaroni that is slightly undercooked so it doesn’t become mushy after smoking.
- You can add extra cheese on top before smoking for a bubbly crust.
- Adjust the seasoning according to taste; adding a pinch of smoked paprika can enhance the smoky flavor.
- If you don’t have a smoker, this recipe can be adapted for baking in a 350°F oven for about 45-50 minutes.
- Ensure the bell peppers are large enough to hold the filling comfortably.
