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
Scale
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.
