Barbecue Stuffed Mini Pepper Poppers

I wanted something that could be fun to serve at barbecues, cookouts, picnics, or even tailgating parties.

Those cute mini bell peppers bagged and available in stores are so sweet and easy to use, why not make them the way to serve up happiness on a platter?

Homemade, fun, and super-simple, the barbecue recipe can even be served up on oopsie rolls, over spaghetti squash, or in your crock pot lasagna.

I made these to be picked up in your fingers, but you can enjoy them in pretty cookware with a fork, too. It’s just that versatile!

Barbecue Stuffed Mini Pepper Poppers

1 pound ground beef
1 cup chopped onion
1 rib celery, chopped
1/2 cup ketchup
1/2 cup water
1 Tbsp Franks Hot Sauce
1 Tbsp Worcerstershire sauce
1 Tbsp brown sugar substitute
1 tsp garlic powder
1/2 cup finely shredded cheddar cheese [optional]
Mini bell peppers

Cook ground beef, onion, and celery in a large frying pan over medium heat pan until the hamburger is browned. Add ketchup, water, hot sauce, worcestershire sauce, brown sugar substitute, and garlic powder. Simmer over low heat until ingredients combine and thicken, about 20 minutes. Scoop into mini bell peppers. Bake in a 350 degree oven for 30 minutes.

Makes 8 servings (approximately 3-4 pepper poppers).

Per serving: 117 Cals.; 8 g Carbs.; 2 g Fiber; 1 g sugar alcohols, 5 g Net Carbs. ; 11 g Protein; 5 g Fat
Per serving [with cheese]: 144 Cals.; 8 g Carbs.; 2 g Fiber; 1 g sugar alcohols, 5 g Net Carbs. ; 13 g Protein; 7 g Fat