Instructions
1️⃣ Preheat & Prep the Peppers:
Preheat oven to 375°F (190°C).
Cut the tops off the bell peppers and remove seeds.
Brush lightly with olive oil if desired.
2️⃣ Cook the Filling:
Heat a large skillet over medium heat.
Cook ground beef for 5-7 minutes, breaking it apart as it browns.
Add diced mushrooms and onions, cook for 3 minutes until soft.
Stir in BBQ sauce, bacon, and pickles.
Season with salt and pepper, then remove from heat.
3️⃣ Stuff & Bake:
Fill each bell pepper with the beef mixture.
Top with shredded cheddar cheese.
Place peppers in a baking dish, add ¼ cup water to the bottom.
Cover with foil and bake for 25 minutes.
Remove foil, bake 5-10 minutes more, until cheese is melted.
4️⃣ Serve & Enjoy:
Remove from oven and let cool for 5 minutes.
Garnish with fresh parsley.
Serve hot with your favorite sides!
💡 Storage & Reheating Tips
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Wrap individually in plastic wrap + foil and freeze for up to 3 months.
Reheat: Bake at 350°F (175°C) for 15 minutes, or air fry at 350°F for 8-10 minutes.
