Best Ever Cheesy Broccoli and Bacon Stuffed Peppers (Easy Comfort Food!)
I first made these amazing Broccoli and Bacon Stuffed Peppers years ago on a truly miserable, rainy Sunday. The weather demanded something cozy, savory, and incredibly satisfying.
I was craving something simple, but definitely not boring. Stuffing the peppers with a creamy mix of sharp cheddar, smoky bacon, and tender broccoli was the perfect solution for a fast, delicious easy dinner.
This tested recipe instantly became a family favorite. It’s the ultimate comfort food that requires minimal fuss but delivers maximum flavor—you absolutely need to try this!
Why You’ll Love This Recipe
❤️ Why This Recipe Is a Weeknight Winner:
- One-Pan Meal: Everything bakes together beautifully in one dish for easy cleanup.
- Keto & Low Carb Friendly: Naturally fits several dietary needs without compromising flavor.
- Customizable: Swap out cheeses or veggies based on what you have in the fridge.
- Prep Ahead: Assemble them completely the day before and bake when ready.
What You Need for the Perfect Filling
You only need a few simple pantry staples for this recipe! We are combining creamy, salty, and savory ingredients for a robust stuffing.
Check the full printable recipe card below for detailed measurements and the exact quantities needed for the best results.
đź’ˇ Expert Tips for Flawless Stuffed Peppers
- Par-Bake the Peppers: For softer peppers that aren’t too crunchy, bake them empty for 10-15 minutes before adding the filling. This ensures perfect tenderness.
- Small Broccoli Florets: Make sure the broccoli florets are very small so they blend seamlessly into the cheese mixture and cook quickly.
- Keep it Level: Use bell peppers that sit relatively flat on the baking sheet. If they wobble, slice a tiny bit off the bottom (be careful not to puncture the skin!).
- Crisp Bacon: Ensure your bacon is fully cooked and extra crispy before mixing it into the filling for the best texture contrast.
Variations & Substitutions to Try
The beauty of this recipe is how flexible it is! You can easily adapt this dish to suit different tastes or dietary requirements.
- Meat Swap: Try ground chicken, crumbled sausage, or shredded rotisserie chicken instead of bacon.
- Cheesier Options: Swap the cheddar for Monterey Jack, Gruyere, or a smoky Provolone.
- Make it Keto/Low Carb: This recipe is naturally low-carb! Just ensure you skip any optional breadcrumbs or rice if you decide to add them.
- Vegan Option: Replace the bacon with smoked tofu bits, and use a high-quality cashew cream or vegan cream cheese substitute.
Storage & Freezing
Stuffed peppers are fantastic for meal prepping! Here is how to keep them fresh.
- Refrigeration: Store leftover cooked peppers in an airtight container for up to 3 days. Reheat gently in the microwave or oven (350°F for about 10 minutes).
- Freezing (Unbaked): Assemble the peppers fully, then wrap them tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge and then bake as directed.
Frequently Asked Questions (FAQ)
Do I have to use bell peppers?
While bell peppers (red, orange, or yellow) are the classic choice, you can also use large poblano peppers for a bit of mild heat. Just make sure they are big enough to hold the filling!
How do I prevent the peppers from getting watery?
The best way is to cook out any moisture from the filling ingredients (like sautĂ©ing the onions/garlic) beforehand. Also, don’t over-stuff them, as that traps steam.
Can I use frozen broccoli?
Yes, but you must thaw it completely and squeeze out all excess moisture before mixing it with the cheese and bacon. If you don’t, the filling will be runny.
Dinner is Served!
I hope these Broccoli and Bacon Stuffed Peppers bring as much comfort and joy to your table as they do to mine.
Don’t forget to customize the filling to make it truly your own! Happy cooking, friends!
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Easy Broccoli and Bacon Stuffed Peppers (Keto Option!)
Ingredients
- 6 large bell peppers (various colors)
- 1 cup chopped cooked bacon
- 2 cups small broccoli florets (steamed or blanched)
- 4 oz cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Step 1 Preheat oven to 375°F (190°C). Slice bell peppers in half lengthwise and remove seeds. Place cut-side up in a baking dish.
- Step 2 If desired, par-bake empty peppers for 10 minutes to soften slightly.
- Step 3 In a large bowl, combine the cream cheese, cheddar, bacon, broccoli, onion, garlic, and seasoning. Mix well until everything is evenly incorporated.
- Step 4 Stuff each pepper half generously with the mixture.
- Step 5 Bake for 20-25 minutes, or until the peppers are tender and the filling is hot, bubbly, and lightly golden on top.
- Step 6 Let cool for 5 minutes before serving.
Ingredients
- 6 large bell peppers (various colors)
- 1 cup chopped cooked bacon
- 2 cups small broccoli florets (steamed or blanched)
- 4 oz cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
