These Taco Stuffed Peppers are super easy to make and incredibly delicious dinner. They have become a staple in our home! They are low carb, and packed full of flavor. Serve with some guacamole and you have yourself a great meal.
Here's What You Need For Taco Stuffed Peppers:
Ingredients:
- 2 whole bell peppers
- 3 tbsp unsalted butter
- 1 whole jalapeño
- 1/2 yellow onion
- 1 lb ground beef, 85% lean (or any meat you wish, we often use ground turkey too)
- 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 dried minced onions
- 1/2 tsp red pepper flakes
- 1/2 tsp oregano
- pepper to taste
- 1 cup water
- 1 cup shredded cheese
- Optional toppings: Sour cream, guacamole, cilantro, hot sauce, limes
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Here's How To Make Taco Stuffed Peppers:
Preheat your oven to 350°F. Line a baking sheet with parchment paper. Cut your bell peppers in half and remove the seeds. If you cut tops off, you can use the pieces of pepper from the top to stuff inside the pepper. Otherwise, just clean out the seeds and leave the stems on. 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. 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.
*These bell peppers were a little small, so we had a bit of extra meat, but we ate it all, don’t worry. ;)
Now, top with sour cream, cilantro and guacamole. We served it with some limes and hot sauce as well.
Now, just serve and enjoy!
This recipe was originally created in 2016, but we went back to update the photos and make it low carb. We hope you enjoy the new look! Let us know if you plan to try it, and feel free to share this recipe with your friends!
Until next time,
Briana & Chamere
These Taco Stuffed Peppers may quickly become your favorite weeknight meal. They are simple to make, quick, tasty and healthy! They are low in carbs, so perfect for keto diets.
- 2 whole bell peppers
- 3 tbsp unsalted butter
- 1 whole jalapeño
- 1/2 whole yellow onion
- 1 lb ground beef, 85% lean (or any meat you want)
- 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
- 1/2 tsp dried minced onions
- 1 cup water
- 1 cup shredded cheese
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Preheat your oven to 350°F. Line a baking sheet with parchment paper. Cut your bell peppers in half and remove the seeds. If you cut tops off, you can use the pieces of pepper from the top to stuff inside the pepper. Otherwise, just clean out the seeds and leave the stems on. 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. 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, cilantro and guacamole. We served it with some limes and hot sauce as well.
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Serve and enjoy!
Macros: 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.
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