Easy, Bacon, Mushroom, and Cheese Stuffed Peppers
Easy, Keto Low-Carb Bacon, Mushroom, and Cheese Stuffed Peppers is the best, quick recipe that will demonstrate how to make healthy stuffed red and green peppers without rice. This post also includes tips on how long to bake and what to serve with stuffed peppers.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
- 8 slices Smithfield Hometown Original Bacon
- 5 bell peppers any color is fine, I chose 3 red and 2 green
- 1 cup diced onions
- 2 cups sliced mushrooms
- 2 garlic cloves chopped
- 1 14.5oz can diced tomatoes drained
- 1 ½ cups shredded cheddar cheese
- salt and pepper to taste
Preheat the oven to broil.
Boil a large pot of water on the stove on high-heat.
Cut and remove the tops from each pepper. You can save the tops of the peppers for food styling if you wish.
When the water reaches boiling, add the peppers to the pot to parboil. Cook for 5 minutes until the peppers are soft.
Remove the peppers from the water and drain.
Cook the bacon in a skillet on medium-high heat.
Remove the bacon from the skillet and drain the excess fat. Crumble the bacon.
Add the onions, garlic, and mushrooms to the skillet on medium-high heat. Cook for 2-3 minutes until the vegetables are soft.
Add the diced tomatoes, 1/2 of the shredded cheese, and the cooked bacon to the skillet. Season with salt and pepper to taste. Stir to combine.
Place the peppers in a 9x13 baking dish. Load the peppers with the bacon, mushroom, and cheese mixture.
Sprinkle the remaining cheese throughout each pepper.
Broil the peppers for 3-5 minutes until the cheese has melted.
Cool before serving.