Gouda Bacon Stuffed Peppers
Gouda Bacon Stuffed Peppers
Ingredients
For the Stuffed Peppers
- 4 bell peppers, any color, halved lengthwise and seeds removed
- 1 pound ground beef, lean
- 4 strips bacon, cooked crispy and crumbled
- 1 cup smoked Gouda cheese, shredded, plus 1/4 cup for topping
- 1/2 cup cooked rice
- 1/2 cup onion, finely diced
- 2 cloves garlic, minced
- 1/2 cup canned diced tomatoes, undrained
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- 1
Preheat oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the bell pepper halves.
⏱️ 5 min•🌡️ 375
- 2
Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 5 min
- 3
Add the ground beef to the skillet. Cook, breaking it up with a spoon, until browned. Drain any excess grease.
⏱️ 8 min
- 4
Stir in the crumbled bacon, 1 cup of shredded smoked Gouda cheese, cooked rice, diced tomatoes (undrained), Worcestershire sauce, smoked paprika, salt, and black pepper. Mix well to combine.
⏱️ 5 min
- 5
Arrange the bell pepper halves cut-side up in the prepared baking dish. Spoon the beef and Gouda mixture evenly into each bell pepper half, mounding it slightly.
⏱️ 7 min
- 6
Bake for 25 minutes, or until the peppers are tender-crisp. Remove from oven, sprinkle the remaining 1/4 cup of shredded smoked Gouda cheese over the tops of the stuffed peppers.
⏱️ 25 min•🌡️ 375
- 7
Return to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly and the peppers are fully tender.
⏱️ 10 min•🌡️ 375
- 8
Carefully remove from the oven and let rest for a few minutes before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Gouda Bacon Stuffed Peppers
Ingredients
For the Stuffed Peppers
- 4 bell peppers, any color, halved lengthwise and seeds removed
- 1 pound ground beef, lean
- 4 strips bacon, cooked crispy and crumbled
- 1 cup smoked Gouda cheese, shredded, plus 1/4 cup for topping
- 1/2 cup cooked rice
- 1/2 cup onion, finely diced
- 2 cloves garlic, minced
- 1/2 cup canned diced tomatoes, undrained
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- 1
Preheat oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the bell pepper halves.
⏱️ 5 min•🌡️ 375 - 2
Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 5 min - 3
Add the ground beef to the skillet. Cook, breaking it up with a spoon, until browned. Drain any excess grease.
⏱️ 8 min - 4
Stir in the crumbled bacon, 1 cup of shredded smoked Gouda cheese, cooked rice, diced tomatoes (undrained), Worcestershire sauce, smoked paprika, salt, and black pepper. Mix well to combine.
⏱️ 5 min - 5
Arrange the bell pepper halves cut-side up in the prepared baking dish. Spoon the beef and Gouda mixture evenly into each bell pepper half, mounding it slightly.
⏱️ 7 min - 6
Bake for 25 minutes, or until the peppers are tender-crisp. Remove from oven, sprinkle the remaining 1/4 cup of shredded smoked Gouda cheese over the tops of the stuffed peppers.
⏱️ 25 min•🌡️ 375 - 7
Return to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly and the peppers are fully tender.
⏱️ 10 min•🌡️ 375 - 8
Carefully remove from the oven and let rest for a few minutes before serving.
⏱️ 3 min