Cheesy Bacon & Mushroom Stuffed Bell Pepper
Low-carb baked bell pepper filled with sautéed mushrooms, onion and crisp bacon, finished with melty cheddar. Uses common ingredients from your week and keeps things simple and budget-friendly.
- Calories
- 480
- Protein
- 30g
- Carbs
- 10g
- Fat
- 34g
Per serving
Ingredients
For 4 servings · 30 min total
- Bell pepper (any color)4
- Bacon (slices, chopped)4 slice
- Mushroom (sliced)8 oz
- Yellow onion (finely diced)1 cup
- Shredded cheddar cheese1 cup
- Olive oil4 tbsp
- Garlic (minced)2 clove
- Salt & black pepper1 tsp
Instructions
- 1Preheat oven to 375°F and halve the bell pepper lengthwise, removing seeds and membranes.
- 2Heat olive oil in a skillet, cook chopped bacon until crisp, remove and drain on a paper towel, leaving a bit of bacon fat in the pan.
- 3Add diced onion and minced garlic to the skillet and sauté until soft, then add sliced mushrooms and cook until they release their moisture and begin to brown.
- 4Return the crisp bacon to the pan, stir to combine, season with salt and pepper, then remove from heat.
- 5Spoon the bacon–mushroom mixture into the pepper halves, top evenly with shredded cheddar, place on a baking sheet, and bake until the pepper is tender and cheese is melted.
- 6Let cool briefly and serve warm.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.