Bacon Stuffed Bell Peppers

Bacon Stuffed Bell Peppers

These bacon stuffed bell peppers with cream cheese are such an awesome low carb dinner recipe. They are filled with bacon and cheese and even though they are low in carbs, they are also a very family friendly recipe. I have been getting a lot of requests from readers for low carb and keto recipes so I wanted to deliver. I’m working on adding more low carb recipes as well as some gluten free recipes and freezer friendly meals.

Bacon Stuffed Bell Peppers

One of my most popular recipes for last year were these Italian sausage and cream cheese stuffed peppers. Since that recipe was such a huge hit, I wanted to experiment with more low carb bell pepper recipes. These bell peppers are stuffed with onion, mushrooms, cream cheese, and bacon. Then they are topped with mozzarella cheese. Talk about yummy! They are also super easy to make and perfect for a busy weeknight dinner.

What ingredients do I need to make these bacon stuffed bell peppers?

For this recipe you will need:

  • Bell peppers: I used a variety of green and red. Green bell peppers have a stronger flavor whereas red bell peppers are a bit sweeter. You can also use orange or yellow bell peppers which also have a sweeter flavor than green bell peppers.
  • Onion: You’ll need half of a finely diced white onion for this recipe.
  • Mushrooms: You’ll need fresh mushrooms for this recipe. You’ll also want to chop these into smaller pieces.
  • Shredded mozzarella: For topping the bell peppers with.
  • Cream cheese: For stuffing the peppers with.
  • Bacon: For this recipe, I used precooked boxed bacon to make the prep work for the recipe easier but you can also use regular bacon. You’ll need to fry the bacon, drain the fat, let it cool, and then chop it before using.
  • Salt and pepper: In most of my recipes, I recommend salt and pepper to taste.

What should I serve with stuffed peppers?

These bacon stuffed peppers go great with both low carb and regular sides. For low carb sides, salad, roasted vegetables, low carb bread, or cauliflower rice are all good options. If you just want some bacon and cheesy goodness and you’re not watching your carbs, rice, quinoa, or freshly baked rolls all go really well with these stuffed peppers.

How do I make these bacon stuffed bell peppers?

To make these bacon stuffed bell peppers, first gather and then measure out your ingredients. To make this recipe, you will need:

  • 3 bell peppers (green, red, orange, or yellow all work)
  • 1/2 of a white onion diced
  • 1/2 cup of mushrooms (wash, dry, and then dice them)
  • 1/2 cup of shredded mozzarella
  • 1 block of cream cheese (softened to room temperature)
  • 6 to 8 pieces of cooked bacon
  • Salt and pepper (to taste)

Begin by preheating your oven to 350 degrees. Cook your bacon, drain the fat, and let it cool. Next, wash and dry your bell peppers. Spray a large oven safe dish with non-stick spray. Remove the tops and stems of your bell peppers. Next, slice your bell peppers in half and remove the seeds and membranes. Sprinkle the bell peppers with a little salt (to taste). Once your bacon is cool enough to handle, chop it into small pieces. In a large mixing bowl add the mushrooms (cleaned and diced), bacon, onion, and cream cheese. Mix well and then stuff each bell pepper with a generous amount of filling. Next, sprinkle with salt and pepper (if desired) then top with the mozzarella cheese. Bake covered with aluminum foil for 25 minutes. Uncover and bake an additional 5 to 10 minutes or until the cheese is well melted.

bacon stuffed bell peppers
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5 from 8 votes

Bacon Stuffed Bell Peppers

These bacon stuffed bell peppers with cream cheese are such an awesome low carb dinner recipe. They are also a very family friendly recipe.
Course Dinner
Cuisine American
Keyword Bacon Stuffed Bell Peppers
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6 people
Author Two Pink Peonies
Cost $10

Ingredients

  • 3 bell peppers green, red, or yellow all work
  • 1/2 cup white onion diced
  • 1/2 cup fresh mushrooms wash, dried, and then diced
  • 1/2 cup shredded mozzarella
  • 1 block cream cheese (about 8 ounces) softened to room temperature
  • 6 to 8 pieces bacon cooked and cooled
  • salt and pepper to taste

Instructions

  • Begin by preheating your oven to 350 degrees.
  • Cook your bacon, drain the fat, and let it cool.
  • Next, wash and dry your bell peppers.
  • Spray a large oven safe dish with non-stick spray.
  • Remove the tops and stems of your bell peppers.
  • Next, slice your bell peppers in half and remove the seeds and membranes. Sprinkle the bell peppers with a little salt (to taste).
  • Once your bacon is cool enough to handle, chop it into small pieces. In a large mixing bowl add the mushrooms (cleaned and diced), bacon, onion, and cream cheese. Mix well and then stuff each bell pepper with a generous amount of filling.
  • Next, sprinkle with salt and pepper (if desired) then top with the mozzarella cheese.
  • Bake covered with aluminum foil for 25 minutes. Uncover and bake an additional 5 to 10 minutes or until the cheese

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