Last updated on April 6th, 2020

These Taco Stuffed Peppers are a low carb Tex-Mex lovers dream! They are super easy to make, very low in carbs, and full of flavor. This easy weeknight dinner would be the perfect meal for your family members to add their own favorite toppings. One of our personal favorites is this creamy guacamole recipe, or even this delicious avocado and lime crema. Prepare these on a Sunday and have lovely keto-friendly meals prepped for the whole week.

Here’s What You Need For This Taco Stuffed Peppers:​

Ingredients

• 2 whole bell peppers
• 3 tbsp butter
• 1 whole jalapeño
• 1/2 yellow onion
• 1 lb ground beef, 85% lean 
• 1 tbsp chili powder
• 1/2 – 3/4 tbsp Himalayan pink salt (to taste)
• 1/2 tbsp cumin
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp red pepper flakes
• 1/2 tsp oregano
• black pepper to taste
• 1 cup water
• 1 cup shredded cheese
• Optional toppings: Avocado Lime Crema, Sour Cream, Guacamole, Cilantro, Hot Sauce, Limes

Recipe Notes:

There are tons of recipes out there for stuffed peppers, but this Tex-Mex inspired version is perfect for when you are craving some of those flavors, without the carbs. We definitely don’t claim that this is authentic Mexican food, but it is tasty and easy to make! If you you want authentic Mexican, visit a local taqueria or do a food tour in Mexico City!

Spices: We included a spice blend that we think works well, but feel free to use whatever taco seasoning blend is your favorite! Ours is just a suggestion.

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Tools:

• Measuring spoons
• Wooden Spoon
• Lodge Cast Iron Skillet
• Baking Sheet
• Parchment Paper
• Sharp Chef’s Knife & Cutting Board

Need supplies for this recipe? We’ve linked our favorites above and right here in our Amazon Store! You don’t pay anything extra if you shop using our link, but we get a small percentage of the sale. 

Let’s Make It!

Preheat your oven to 350°F. Line a baking sheet with parchment paper. Cut your bell peppers in half and remove the seeds. Reserve pieces of the bell pepper tops to stuff inside the pepper later. Place in the oven for 15-20 minutes until a bit softened.

While the peppers are in the oven, dice up your onion, jalapeño, and pieces of bell pepper. Melt your butter in a skillet, then add in the peppers and onion and cook until soft, about 5 minutes.

Next, add in your ground beef and brown.

After the meat is browned, add in your seasoning mix. Cook for a few minutes then add your water. Let it simmer on the stove until all the water is evaporated.

Take your bell peppers out of the oven, and drain any excess water from them. Now, just stuff your bell pepper halves with the meat mixture, and top with cheese. (You may have some leftover meat depending on the size of your bell peppers.)

Bake for another 10 minutes, and broil to get the cheese crispy at the end for 3 -5 minutes, keeping a close eye on them to make sure they don’t burn.

Now, top with sour cream, hot sauce, cilantro, guacamole, or some avocado lime crema.

Please let us know if you guys give this recipe a try, and be sure to share with us on Instagram @afullliving! Looking for another tasty stuffed bell pepper recipe? Check out these Italian Sausage Stuffed Peppers!

Until next time,
Briana & Chamere

Print

Taco Stuffed Peppers

Prep Time

20 mins

Cook Time

30 mins

Total Time

50 mins

 

These Taco Stuffed Peppers are a low carb Tex-Mex lovers dream! They are super easy to make, very low in carbs, and full of flavor. This easy weeknight dinner would be the perfect meal for your family members to add their own favorite toppings. One of our personal favorites is this creamy guacamole recipe, or even this delicious avocado and lime crema. Prepare these on a Sunday and have lovely keto-friendly meals prepped for the whole week.

Course: Main Course

Cuisine: Mexican-American

Keyword: keto, low carb, stuffed bell peppers

Servings: 4 people

Calories: 371 kcal

Author: Briana

Ingredients

• 2 whole bell peppers
• 3 tbsp butter
• 1 whole jalapeño
• 1/2 whole yellow onion
• 1 lb ground beef, 85% lean
• 1 tbsp chili powder
• 3/4 tbsp Himalayan pink salt
• 1/2 tbsp cumin
• 1 tsp garlic powder
• 1/2 tsp red pepper flakes
• 1/2 tsp oregano
• 1/2 tsp smoked paprika
• 1 cup water
• 1 cup shredded cheese
• Garnish with creamy guacamole, avocado and lime crema, cilantro, sour cream, hot sauce, limes, to taste.

Instructions

1. Preheat your oven to 350°F. Line a baking sheet with parchment paper. Cut your bell peppers in half and remove the seeds. Reserve pieces of the bell pepper tops to stuff inside the pepper later. Place in the oven for 15-20 minutes until a bit softened.

2. While the peppers are in the oven, dice up your onion, jalapeño, and pieces of bell pepper. Melt your butter in a skillet, then add in the peppers and onion and cook until soft, about 5 minutes. 

3. Next, add in your ground beef and brown. 

4. After the meat is browned, add in your seasoning mix. Cook for a few minutes then add your water. Let it simmer on the stove until all the water is evaporated. 

5. Take your bell peppers out of the oven, and drain any excess water from them. Now, just stuff your bell pepper halves with the meat mixture, and top with cheese. Bake for another 10 minutes, and broil to get the cheese crispy at the end for 3 -5 minutes, keeping a close eye on them to make sure they don’t burn.

6. Garnish & enjoy!

Recipe Notes

Macros: These macros are estimate obtained from MyFitnessPal. Makes 4 servings, 371 calories per serving. 6 net carbs (8 total carbs – 2 grams fiber = 6 net carbs), 23 grams of fat, 33 grams of protein. *Macros do not include extra toppings like sour cream and guacamole, etc.