Cheesy Bacon & Bean Stuffed Peppers are a complete meal and total fall comfort food. This recipe puts a spin on the classic stuffed bell peppers by giving them a spicy kick and BACON! Afterall, doesn’t bacon make everything better?! I LOVE it when you can add little smokey crisp bacon treats without adding a ton of calories/fat. A little goes a long way. I used a homemade taco seasoning to spice them up, but, feel free to get creative by adding salsa, diced green chilies and/or jalapeños.
Cheesy Bacon & Bean Stuffed Peppers Recipe
5 Pieces uncured, applewood smoked bacon, chopped (I like TJ’s)
1/2 red onion, chopped
1/2 red bell pepper, chopped
2 cloves garlic, minced
1 15 oz can tomato sauce
1 1/2 c water
1 c brown basmati rice
2 Tbsp Veggie Terrain’s Fabulous Taco Seasoning (I double this recipe and keep it on hand for spicing up everything ~ it rocks!)
1 15 oz can pinto beans, drained and rinsed
1/4 c chopped fresh cilantro
4-6 red, yellow, orange or green bell peppers, tops cut off and seeds/membrane removed
1 1/2 oz finely shredded low-fat cheddar, I used Cabot 50% Cheddar
1. In a large skillet, cooked chopped bacon pieces. Drain and reserve 1 Tbsp bacon grease (yes, it adds to the flavor!) Set bacon aside.
2. Return pan to stove over medium heat, add reserved bacon grease, onions, garlic and bell pepper. Sauté until soft, about 5 minutes. Add tomato sauce through beans, bring to a boil, reduce heat, cover and simmer for 40 minutes or until rice is done and cooked through.
**Note: If you find that your liquid is evaporating BEFORE your rice is done, add additional water a 1/2 cup at a time and cook 5 minutes. Repeat as needed.
3. Preheat oven to 400 degrees and prep your peppers and toppings while the rice cooks.
4. Remove rice/beans from heat. Stir in bacon and cilantro.
5. Spray a 8×8 or 9×13 baking dish with nonstick cooking spray. Add a 1/4 of water to the bottom. Stuff your bell peppers with the bean/rice mixture and place in the baking dish.
6. Bake stuffed peppers for 15 minutes. Remove, top with cheese and bake for 5 additional minutes.
* Make these VEGETARIAN by using fakin’ bacon, veggie crumbles or soyrizo!
** Make these VEGAN by omitting bacon and using vegan cheese.
Makes 6 stuffed peppers, Nutritional Information per pepper:
Calories 310.2, Total Fat 7.3 g, Saturated Fat 2.5 g, Cholesterol 16.3 mg, Sodium 677.1 mg, Potassium 658.3 mg, Total Carbohydrate 52.5 g, Dietary Fiber 7.6 g, Sugars 8.4 g, Protein 14.3 g (6 Weight Watcher Points)
Just follow these EASY steps to make super delish stuffed peppers!
Crisp up your bacon.
Chop your bell pepper, onion and mince your garlic.
Saute your veggies until soft. Add brown rice.
Add your liquids (tomato juice and water).
Add your beans and taco seasoning.
While your beans and rice cook, take your bell peppers that you selected with the best BOTTOMS to help them stand up 🙂
Chop off their tops and discard the seeds and membranes. Rinse.
Place upside down on a paper towel to let the water drain out.
Once your rice/beans are done, add your crispy bacon and cilantro.
Stir just until combined.
Stuff your peppers with your rice/bean mixture and place in a casserole dish filled with a 1/4 inch water. This helps to steam the bell peppers.
Bake for 15 minutes at 400 degrees. Remove and add shredded cheesy tops.
Bake for 5 more minutes until cheese is melted.
Allow to cool for a few minutes and dig in!
Enjoy as is or add your favorite toppings ~ Greek Yogurt for sour cream, ketchup. salsa or whatever sounds good.