Bacon-Wrapped Stuffed Onions
Large onions hollowed and packed with seasoned ground beef, peppers, and cheese, then wrapped in bacon and grilled until smoky and glazed with sticky BBQ sauce. An impressive yet simple outdoor main dish.
Servings: 4 people
Equipment
- 1 Large mixing bowl
- 1 | Sharp knife | for hollowing onions
- 1 | Charcoal grill | or gas grill
- 1 | Basting brush |
- 1 Tongs
Ingredients
- 4 | | large yellow onions |
- 1 | lb | ground beef |
- 1 | cup | diced mixed bell peppers |
- 4 | slices | cheddar cheese | torn
- 1 | tbsp | chili powder |
- 1 | tsp | ground cumin |
- 0.5 | tsp | black pepper |
- 12 | slices | bacon |
- 0.5 | cup | BBQ sauce |
- 2 | tbsp | chopped fresh parsley | for garnish
Instructions
- Mix ground beef, diced peppers, cheese, chili powder, cumin, and black pepper in a bowl until combined.
- Cut tops off onions and hollow out the centers, leaving sturdy walls.
- Pack the meat mixture firmly into each onion.
- Wrap each stuffed onion completely with bacon strips, tucking ends underneath.
- Preheat grill to medium heat and place onions on the grates.
- Grill 20 minutes, then brush generously with warm BBQ sauce.
- Continue grilling 15–20 minutes more until bacon is crisp and filling reaches 160°F.
- Transfer to a plate, sprinkle with parsley, and rest 2 minutes before serving.
Notes
Refrigerate leftovers in an airtight container up to 3 days.
Reheat in a 350°F oven to keep the bacon reasonably crisp.
Thick-cut bacon holds up best during longer grill times.
Toothpicks can secure bacon ends if they start to loosen.
Reheat in a 350°F oven to keep the bacon reasonably crisp.
Thick-cut bacon holds up best during longer grill times.
Toothpicks can secure bacon ends if they start to loosen.