Beef Barbecue Sauce Onions Green Peppers

These flavorful BBQ stuffed peppers are loaded with seasoned basis beefiness, tender onions, and tangy barbeque sauce. Top them off with a layer of melted smoked cheddar cheese and you have a low-carb meal worthy of any smokehouse.

I love this recipe considering of how like shooting fish in a barrel information technology is to customize this master dish. You can switch out the cheese, add spicy peppers, or even load them with pulled pork instead.

Ingredients and Substitutions

• Bell peppers - Sweet bong peppers are best. Specifically, cherry bong peppers are my favorite, but any color bong pepper works. Green bell peppers are the least sweet, so red, yellowish, and orange would exist my first choices. Yous tin even apply poblano peppers instead for a piddling rut.
• Ground beef - I recommend lean footing beefiness for this recipe. You don't want fat pooling in the bottom of the pepper. You could even use other ground meat such as ground turkey, ground craven, or venison instead.
• Red onion - Yellow onions and sweet onions can be substituted.
• Garlic cloves - Garlic powder can be substituted.
• BBQ sauce - Use your favorite sauce or click the link to make a homemade BBQ sauce.
• Worcestershire sauce
• Seasonings - Kosher common salt, smoked paprika, ground black pepper.
• Smoked Cheddar cheese - This can be hard to observe, and so regular sharp cheddar, or a smoked cheddar will also work.

How to make it

The all-time way to brand blimp peppers is to bake the pepper separately while making the filling on the stove top. Cut off the tops of the peppers. The pepper tops can be discarded. Then the peppers should be set on a rimmed baking sail to incorporate any juices and baked at 400 degrees for 25 minutes.

Meanwhile, add beefiness to a big skillet along with the chopped onion. Set the skillet over medium heat and melt until your beef has browned and the onion is tender. Add the minced garlic to the meat mixture and cook for an boosted minute. Finally, stir in your barbecue sauce, Worcestershire sauce, and seasonings.

Tip: If y'all have burnt on fond in the lesser of your frying pan y'all can deglaze it with a little h2o prior to adding the BBQ sauce, just be sure to cook out the water so information technology isn't runny.

Remove the peppers from the oven and fill the cooked peppers halfway with the BBQ beef mixture. Add a layer of shredded cheese and fill with more beef. Pinnacle with an boosted layer of cheese.

Set up your broiler on high heat and place the BBQ blimp peppers on the upper rack of your oven. Permit broil for a couple of minutes, or until the cheese is melted and peppers take a slight char. Exist sure to watch it closely because it volition burn rapidly.

Tip: If your peppers don't want to stand up properly pierce the lesser of the peppers with toothpicks for added stability.

Your stuffed peppers can exist served whole or sliced in two pepper halves.

Ways to customize these blimp peppers

• Although this is a BBQ beefiness stuffed peppers recipe, swapping out pulled pork would be incredibly succulent and an astonishing manner to use upward any leftovers!
• Add hot peppers such as sauted jalapeno or poblano peppers for a footling scrap of heat.
• Abrupt cheddar cheese isn't very gooey. If yous want a meltier cheese you can utilize mild cheddar or fifty-fifty pepper jack cheese.
• For added smoky flavor, make these on the grill over indirect estrus instead of baking them to add together a flavorful smoky char.
• My BBQ stuffed pepper recipe is fairly low carb, only you lot tin can add together cooked brown rice or black beans every bit a hearty filler if you want to load up on some carbs and cobweb.

Storing Leftovers

Whatsoever leftover stuffed peppers should be stored in an closed container, or covered in plastic wrap and set in your fridge. For the freshest season, I would enjoy within three days.

Y'all tin can reheat the leftovers in a microwave. However, due to their thickness, they will have a difficult time reheating evenly. The all-time fashion to reheat them is to scoop out the filling, placing it in a modest basin, and reheat the pepper and BBQ mixture separately.

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• ▢ iv bong peppers
• ▢ 1 pound ground beefiness
• ▢ one medium blood-red onion chopped
• ▢ two garlic cloves minced
• ▢ 8 ounces BBQ sauce
• ▢ 1 teaspoon Worcestershire sauce
• ▢ one teaspoon kosher salt
• ▢ i teaspoon smoked paprika
• ▢ ¼ teaspoon ground black pepper
• ▢ 1 loving cup smoked Cheddar cheese shredded

• Preheat the oven to 400 degrees.

• Using a sharp knife, remove the superlative of the bell peppers then they become a bowl. Trim out the white membrane every bit well if it is thick. Place peppers on a rimmed blistering sheet and bake for 25 minutes.

• While the peppers are baking fix the filling by browning the beefiness and sauteing the onion together in a big skillet ready over medium heat. Crumble the beef equally it cooks.

• Once the beef is browned add together garlic and cook for an additional minute. Then stir in BBQ sauce, Worcestershire sauce, salt, paprika, and pepper.

• Remove the peppers from the oven and fill one-half way with the beef mixture. Add a layer of cheese, and continue to fill. Elevation with an additional layer of cheese.

• Set your broilers on loftier estrus and place the blimp peppers on your top rack and broil until the cheese has melted.

Using yellow, orangish, or reddish peppers will add together more than natural sweetness. Greenish peppers volition work OK but are less sweet.

Smoked abrupt cheddar is the best choice for this recipe only it can be difficult to find. Any smoked cheddar or precipitous cheddar volition work equally a commutation.

Calories: 552 kcal | Carbohydrates: 34 g | Protein: 29 thou | Fat: 33 grand | Saturated Fatty: fifteen thousand | Trans Fatty: i g | Cholesterol: 110 mg | Sodium: 1436 mg | Potassium: 788 mg | Fiber: 4 g | Saccharide: 25 grand | Vitamin A: 4385 IU | Vitamin C: 155 mg | Calcium: 264 mg | Iron: 4 mg

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Source: https://www.foxvalleyfoodie.com/bbq-stuffed-peppers/

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