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:
- Bell peppers
- Unsalted butter
- Jalapeño
- Yellow onion
- Ground beef, 85% lean (or higher)
- Chili powder
- Kosher salt
- Cumin
- Garlic powder
- Smoked paprika
- Red pepper flakes
- Oregano
- Black pepper to taste
- Water
- 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.
Tools:
- Measuring spoons
- Wooden Spoon
- Lodge Cast Iron Skillet
- Baking Sheet
- Parchment Paper
- Sharp Chef’s Knife & Cutting Board
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Here’s More Recipes You Will Love:
Let’s Make These Taco Stuffed Bell Peppers!
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!
If you love this recipe, please consider sharing it with a friend and also leaving a rating and comment so others can find this recipe. Thank you for your support!
Until next time,
Briana & Chamere
Taco Stuffed Peppers
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 kosher salt (or to taste)
- 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
- 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. 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.
Notes
Nutrition
These nutrition facts are provided as a courtesy and are only estimates. We cannot guarantee the accuracy.
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