Big Mac Stuffed Peppers – Easy & Delicious
Craving all the flavors of a Big Mac without the bun? These easy Big Mac Stuffed Peppers are a cozy, low-carb twist on the classic fast-food favorite—perfect for weeknight dinners or meal prep.
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If you love the flavor of a Big Mac but don’t love the heaviness (or the drive-thru guilt), this cozy recipe is about to become your new go-to dinner.
These Big Mac Stuffed Peppers are juicy, cheesy, savory, and just a little nostalgic—in the best possible way. It’s everything you love about that classic burger—the special sauce, the pickles, the cheddar—wrapped up in a wholesome, bell pepper.
Not only are they ridiculously simple to make, but they also come together in about 30 minutes.
And bonus—they’re perfect for busy weeknights, meal prep, or those nights when you want comfort food without the bun.
Why You’ll Love This Recipe
This dish is an instant classic—especially if you love cozy shortcuts that deliver serious flavor. Here’s why it deserves a spot in your weekly rotation:
- All the Big Mac flavor, none of the bun – This is a delicious low-carb alternative that feels indulgent but fits right into a balanced lifestyle.
- Super customizable – Add shredded lettuce, sesame seeds, or even extra pickles on top to mimic that classic burger experience.
- Prep-ahead friendly – Make the filling in advance and just stuff and bake when you’re ready.
- Family-friendly: Everyone loves this meal, even picky eaters.
A Cozy Tip From the Kitchen
Make it a Meal You Crave.
Serve with oven-crisped potato wedges or a simple ranch-dressed salad, a chilled glass of something bubbly, and a candle flickering on the table. You’ll feel like you ordered takeout—but better, lighter, and infinitely more charming.
What You’ll Need to Make Big Mac Stuffed Peppers
- 4 large bell peppers (halved lengthwise, seeds and ribs removed)
- 1 lb ground beef
- 1 small white onion, diced
- 1 cup shredded cheddar cheese, divided
- ¼ cup diced dill hamburger pickles
- ½ cup Thousand Island dressing or Primal Kitchen’s Special Sauce, divided
- Salt and pepper, to taste
- Olive oil or nonstick spray
Optional Toppings
- Shredded lettuce
- Diced onion
- Hamburger pickles
- Sesame seeds
How to Make Big Mac Stuffed Peppers
Step 1: Preheat the Oven and Prepare the Peppers
Preheat your oven to 375°F. Slice your bell peppers in half lengthwise and remove the seeds and ribs. Place them cut-side up in a lightly greased baking dish.
Tip: If your peppers are a bit wobbly, trim a tiny slice off the bottom so they sit flat in the baking dish.
Step 2: Sauté the Onion and Beef
Heat a skillet over medium heat. Add a drizzle of olive oil (or a spritz of nonstick spray) and cook the diced onion for about 3–4 minutes, until softened.
Add the ground beef, season with salt and pepper, and cook until browned. Drain any excess grease.
Step 3: Mix in the Sauce, Cheese, and Pickles
Turn off the heat and stir in:
- ½ cup of shredded cheddar
- ¼ cup thousand island (or Primal Kitchen Special Sauce)
- ¼ cup diced dill hamburger pickles
Step 4: Stuff and Bake
Spoon the beef mixture into the pepper halves. Sprinkle the remaining ½ cup cheddar cheese on top of each.
Place the stuffed peppers in the oven and bake for 10–15 minutes, until the cheese is melted and bubbly.
Step 5: Add the Big Mac Finishing Touches
Drizzle the remaining ¼ cup of sauce generously over the top. If you’re going for the full Big Mac experience, add optional toppings like shredded lettuce, extra pickles, diced onion, and a sprinkle of sesame seeds.
How to Store & Reheat
These Big Mac Stuffed Peppers are just as tasty the next day—if not better.
- Keep leftovers in an airtight container in the fridge for up to 3 days.
- To reheat, warm in a 350°F oven for 10–15 minutes or microwave for 1–2 minutes until heated through.
Want to meal prep? Make the filling in advance and refrigerate separately. Just stuff and bake the peppers when you’re ready to eat.
What to Serve With Big Mac Stuffed Peppers
These stuffed peppers are hearty enough to serve on their own, but here are some fun and easy pairings:
- Oven-baked fries or sweet potato wedges
- Crispy side salad with ranch or a drizzle of extra Big Mac sauce
- Pickle platter with crunchy baby dills and pepperoncini
- Cauliflower tots or roasted veggies
Frequently Asked Questions
Can I make these ahead of time?
Absolutely! You can make the filling up to 2 days in advance. Just store it in the fridge and assemble and bake when you’re ready. You can also fully assemble the peppers and refrigerate for up to 24 hours before baking.
Can I freeze stuffed peppers?
Yes! Once baked and cooled, wrap each stuffed pepper individually and freeze. Reheat in the oven at 350°F until warmed through.
What kind of sauce is best?
Classic Thousand Island works great, but Primal Kitchen’s Special Sauce adds an extra savory punch. You could even make your own “Big Mac sauce” with mayo, ketchup, relish, mustard, vinegar, and spices if you’re feeling adventurous.
Can I use green bell peppers?
Totally! Use whatever color you prefer—green will give you a more savory, slightly bitter bite, while red, yellow, or orange will be a bit sweeter.
A Cozy Classic With a Twist
Big Mac Stuffed Peppers are one of those fun, feel-good meals that manage to be both comforting and fresh. They’re everything you crave about a fast-food favorite but with a healthy twist.
This is one of those recipes you’ll find yourself making again and again—especially once you see how easy and customizable it is. Plus, it’s a fun way to get everyone around the table with smiles and zero complaints.
Big Mac Stuffed Peppers
Ingredients
- 4 large bell peppers halved lengthwise, seeds and ribs removed
- 1 lb ground beef
- 1 small white onion diced
- 1 cup shredded cheddar cheese divided
- ¼ cup diced dill hamburger pickles
- ½ cup Thousand Island dressing or Primal Kitchen’s Special Sauce divided
- Salt and pepper to taste
- Olive oil or nonstick spray
Optional Toppings
- Shredded lettuce
- Diced onion
- Hamburger pickles
- Sesame seeds
Instructions
- Preheat your oven to 375°F. Slice your bell peppers in half lengthwise and remove the seeds and ribs. Place them cut-side up in a lightly greased baking dish.
- Tip: If your peppers are a bit wobbly, trim a tiny slice off the bottom so they sit flat in the baking dish.
- Heat a skillet over medium heat. Add a drizzle of olive oil (or a spritz of nonstick spray) and cook the diced onion for about 3–4 minutes, until softened.
- Add the ground beef, season with salt and pepper, and cook until browned. Drain any excess grease.
- Turn off the heat and stir in:
- ½ cup of shredded cheddar
- ¼ cup thousand island (or Primal Kitchen Special Sauce)
- ¼ cup diced dill hamburger pickles
- Spoon the beef mixture into the pepper halves. Sprinkle the remaining ½ cup cheddar cheese on top of each.
- Place the stuffed peppers in the oven and bake for 10–15 minutes, until the cheese is melted and bubbly.
- Drizzle the remaining ¼ cup of sauce generously over the top. If you’re going for the full Big Mac experience, add optional toppings like shredded lettuce, extra pickles, diced onion, and a sprinkle of sesame seeds.
