Bacon Wrapped Cheesy Stuffed Pepper Burgers

(Keto- Gluten Free-Low Carb)

This is A Boogie-Foodie-Comfort-Food-Classic!! Get ready to have your mind blown. I have taken my Lotus Flour original “Stuffed Pepper Grilled Cheese” and Keto-ized the F*$@ out of it! Are you Ready??

Here is a full list of what you will need. We always over prepare. My hubby loves when I make extra stuffing to use as a dip throughout the week. The cream cheese and jimmy dean “dip” can be scooped keto style with Pork Rinds, celery sticks, cheese crisps, zucchini rounds, or let be real….. a spoon!! Extra stuffed peppers keep well in the fridge for a week or placed in a zip lock bag and stored away in the freezer for future use.

Ingredients:

  • 2 packages of Bacon
  • 15 Jalapeno peppers
  • 3 packages of Cream Cheese
  • Container of Toothpicks
  • Sola Burger Buns (6g net carbs)
  • Shredded Cheddar cheese (12oz)
  • 2 tbsp Julio’s Seasoning

Preparing your Peppers: Here are two methods you can choose from, or use both. Method one, I like to call the Grenade Method: Cut off the stem tip of your jalapeno and scoop out the seeds and membrane with a pairing knife and handle end of your spoon, scraping along the insides with one hand while gripping the jalapeno with your other hand. Method 2, I like to call the Samurai method:  Cut off the stem tip of your jalapeno and slicing it in half lengthwise, scoop out seeds and membrane with a spoon by scraping from top to bottom with one hand and cradling the jalapeno with your other hand. Either method you chose, make sure you get every single seed out. Or you will be in for a spicy surprise. I place all of my deseeded jalapenos in a bowl of cool water to give it a final rinse of all hidden seeds before stuffing. Let them sit in the cool water while you prepare your filling.

I place all of my de-seeded jalapenos in a bowl of cool water to give it a final rinse of all hidden seeds before stuffing. Let them sit in the cool water while you prepare your filling. This step is completely optional, but if you have family members or guests who are not fans of spicy food, this is a great way to avoid surprise heat explosion bites.

Preparing your Stuffing: On the stove place a large sauce pan on medium heat and brown your jimmy dean sausage. A little trick I picked up, start at a high heat and dump the jimmy dean sausage down onto the pan and let it get a quick sear on both sides before breaking it up into tiny crumbles. This adds texture to the flavor or the meat. Here you have the option to drain the grease for a lower fat option or leave it for extra flavaaaa.

Add in your cream cheese, lower to a medium low heat, and let the cheese melt down into delicious magical wonder. Add 2 tbsp of Julio’s Seasoning ( or any season all, but let me tell you Julio’s Seasoning is where its at!!) Blend it all together. Taste test!! Use a spoon, use some celery sticks, chips, pork rinds, whatever is on hand. Perks of cooking is taste testing as you go! Back to the Julio’s, this seasoning originates from a small border down in Texas. Family owned and operated, I used to work for them during my high school years, great people. If you can find their chips, salsa, and seasoning at your local grocer, Honey..honey…honey. Buy It!! Thank me later. If you cannot, I will list a link where you can purchase it off amazon. I am not a sponsor or Julio’s but i love them so much, I’m happy to share the love. I use this seasoning on everything from chicken, to veggies, to literally anything can be grilled on a bbq pit. Its magical. I digress. Ok back to the recipe.

Get your assembly line set up! I find it easier to pull apart your bacon beforehand. Your sliced jalapenos, your filling, a large bowl or pan to transfer stuffed peppers to the grill. A knife, spoon, and toothpicks.

Start stuffing your peppers! If you are doing the grenade method (top right pepper) use your knife and spoon to stuff the filling deep into the pepper. ((wow, who’s mind went into the gutter there?) If you are using the samurai slice method (top left pepper) simply scoop the stuffing onto your little boats. Either method you choose, once stuffed you will use your bacon to enclose the filling by wrapping around the jalapeno and holding in place with a toothpick as shown on the bottom of the image.

Grill Work: Throw your bad boys on the grill!!! If you don’t have a bbq pit or prefer to cook in the kitchen, I have options for you too! Oven method: Place your stuffed peppers on a sheet pan covered lined with aluminum foil or parchment paper, cook at 400 degrees for 25-40 minutes depending on your level of bacon crispiness. Mmmm! This will accumulate a lot of grease so avoid using a flat border less cookie sheet. If you have an Air Fryer, same temp and time, be gentle when shaking around at the midpoint cook time.  All methods work great, but to me, you cannot replicate the flavor or char that comes from a BBQ pit.

You can 100% stop here and eat these Stuffed Peppers as is. They are amazing side dishes, appetizers, or even main dishes if that is what your belly cries out for. Remember this is judge free zone! Live your best life possible. But, if you want to take your food to the some next level shit, some Boogie Classic shit….follow me and lets keep going down the rabbit hole.

The Bun Buns. Butter up your Burger Buns, sprinkle some Kernel season’s garlic parmesan (0g net carbs) and give it nice char on the grill, on your stove, or in the air fryer as well. Its your world. Boogie preference, the grill. Always the grill!

Sprinkle some cheddar cheese on your grilled buns and pop in the air fryer or oven at 400 degrees for 4 minutes. Just enough to achieve that cheesy goodness.

Construct your Burger.  Once your bunbuns are nice and toasty, cheesy and oowie goowie, place your stuffed peppers on the bun, use two, three, four, however many more you want. And here you have the Boogie Classic “Cheesy Stuffed Pepper Burgers” You are now on some Master Level Griller shit. You are now the top invitee and top host to all BBQ events.  Enjoy xoxo

Full Ingredient and Instruction list for those little shits who dont want to follow along down the page LOL

Ingredients:

  • 2 packages of Bacon
  • 15 Jalapeno peppers
  • 3 packages of Cream Cheese
  • Container of Toothpicks
  • Sola Burger Buns (6g net carbs)
  • Shredded Cheddar cheese (12oz)
  • 2 tbsp Julio’s Seasoning

Instructions:

  1. Preparing your Peppers: Here are two methods you can choose from, or use both. Method one, I like to call the Grenade Method: Cut off the stem tip of your jalapeno and scoop out the seeds and membrane with a pairing knife and handle end of your spoon, scraping along the insides with one hand while gripping the jalapeno with your other hand. Method 2, I like to call the Samurai method:  Cut off the stem tip of your jalapeno and slicing it in half lengthwise, scoop out seeds and membrane with a spoon by scraping from top to bottom with one hand and cradling the jalapeno with your other hand. Either method you chose, make sure you get every single seed out. Or you will be in for a spicy surprise. I place all of my deseeded jalapenos in a bowl of cool water to give it a final rinse of all hidden seeds before stuffing. Let them sit in the cool water while you prepare your filling.
  2. Preparing your Stuffing: On the stove place a large sauce pan on medium heat and brown your jimmy dean sausage. A little trick I picked up, start at a high heat and dump the jimmy dean sausage down onto the pan and let it get a quick sear on both sides before breaking it up into tiny crumbles. This adds texture to the flavor or the meat. Here you have the option to drain the grease for a lower fat option or leave it for extra flavaaaa.
  3. Add in your cream cheese, lower to a medium low heat, and let the cheese melt down into delicious magical wonder. Add 2 tbsp of Julio’s Seasoning ( or any season all, but let me tell you Julio’s Seasoning is where its at!!) Blend it all together. Taste test!! Use a spoon, use some celery sticks, chips, pork rinds, whatever is on hand. Perks of cooking is taste testing as you go!
  4. Get your assembly line set up! I find it easier to pull apart your bacon beforehand. Your sliced jalapenos, your filling, a large bowl or pan to transfer stuffed peppers to the grill. A knife, spoon, and toothpicks
  5. Start stuffing your peppers! If you are doing the grenade method ( hollowed out tip) use your knife and spoon to stuff the filling deep into the pepper. If you are using the samurai slice method (sliced stem tip and lengthwise slice) simply scoop the stuffing onto your little boats. Either method you choose, once stuffed you will use your bacon to enclose the filling by wrapping around the jalapeno and holding in place with a toothpick.
  6. Grill Work: Throw your bad boys on the grill!!! If you don’t have a bbq pit or prefer to cook in the kitchen, I have options for you too! Oven method: Place your stuffed peppers on a sheet pan covered lined with aluminum foil or parchment paper, cook at 400 degrees for 25-40 minutes depending on your level of bacon crispiness. Mmmm! This will accumulate a lot of grease so avoid using a flat borderless cookie sheet. If you have an Air Fryer, same temp and time, be gentle when shaking around at the midpoint cook time.  All methods work great, but to me, you cannot replicate the flavor or char that comes from a BBQ pit.
  7. You can 100% stop here and eat these Stuffed Peppers as is. They are amazing side dishes, appetizers, or even main dishes if that is what your belly cries out for. Remember this is judge free zone! Live your best life possible. But, if you want to take your food to the some next level shit, some Boogie Classic shit….follow me and lets keep going down the rabbit hole.
  8. The Bun Buns. Butter up your Burger Buns, sprinkle some Kernel season’s garlic parmesan (0g net carbs) and give it nice char on the grill, on your stove, or in the air fryer as well. Its your world. Boogie preference, the grill. Always the grill!
  9. Sprinkle some cheddar cheese on your grilled buns and pop in the air fryer or oven at 400 degrees for 4 minutes. Just enough to achieve that cheesy goodness.
  10. Construct your Burger.  Once your bunbuns are nice and toasty, cheesy and oowie goowie, place your stuffed peppers on the bun, use two, three, four, however many more you want. And here you have the Boogie Classic “Cheesy Stuffed Pepper Burgers” You are now on some Master Level Griller shit. You are now the top invitee and top host to all BBQ events.  Enjoy xoxo

Link for Julio’s Seasoning: https://amzn.to/2WQuk5m

Rating: 5 out of 5.

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