If you love tacos and can’t stand to live without them, these taco-stuffed peppers are a great, tasty alternative when you’re on a low-carb or keto diet.
Bell peppers are low in carbs and make a perfect vessel for tacos. You can roast the peppers and stuff them just like you would a taco, or fill them up and bake them.
You can use any color bell pepper you have on hand. I personally love red peppers for these tacos, but green and yellow are great as well.
They make a quick dinnertime meal. I also like that the peppers change things up a bit. I do love flour and corn tortillas, but it’s fun to try something different once in a while.
This is also a meal I find to be ideal for a low-carb diet because it mimics a favorite, but without the carbs. They’re so good that you won’t even miss the tortillas.
How to Make Taco Stuffed Peppers
To make these, start by halving the peppers and taking out the seeds. You’ll want to stick the peppers in the oven by themselves for about 5 minutes before stuffing them with the fillings and baking all together. If you don’t pre-bake them, the peppers might turn out a bit underdone, or the ingredients will be overcooked.
While the peppers are in the oven, brown the ground beef. You can also use ground turkey or chicken, or even shredded chicken or beef… whatever makes you happy. Once the meat is done, drain it and add taco seasoning.
It’s super important to have high-quality beef to make this recipe with. I’m a huge fan of the 100% grass-fed beef from ButcherBox. It’s a meat subscription box that’s delivered to your door monthly with the cuts of meat you choose. All the meat is humanely raised and never given antibiotics or added hormones. I appreciate the peace of mind that gives.
Remove the peppers from the oven and fill them up with the taco meat. Top them with grated cheese and pop them back into the oven for another 5-10 minutes. When the cheese is melted, they’re done.
Now is where you can dress up your taco stuffed peppers any way you like. Here are a few of the typical toppings we add to our stuffed peppers.
- Shredded lettuce
- Chopped tomatoes
- Sour cream
- Hot sauce
- Avocado / Guacamole
If you’re feeding the family, you can provide a bunch of toppings and everyone can choose their own.
If you’re on a keto diet, adding extra cheese and guacamole is a great way to increase the fat ratio in your meal. I think that’s why this is a perfect low-carb/keto meal. It’s a great way to get all of the necessary macros in one really tasty dish.
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Taco Stuffed Peppers
- 4 bell peppers any color
- 1 lb ground beef
- 1 packet taco seasoning
- 1/4 cup water
- 3/4 cup cheddar cheese shredded
- For the topping:
- 1 cup lettuce chopped
- 1 medium tomato chopped
- avocado chopped
- Cilantro chopped
- Sliced jalapeños
- Sour cream
- Preheat the oven to 350 degrees F. Cut the bell peppers in half and remove the seeds and ribs. Place on a baking sheet and cook in the oven for 5 minutes.
- While the peppers are cooking, add the ground beef to a skillet over high heat. Cook until browned. Drain the fat. Add the taco seasoning and water and stir well to combine. Simmer for 5 minutes.
- Divide the taco meat among the peppers. Top with shredded cheese. Return to the oven for 5-10 more minutes. Remove when the cheese is melted and bubbling.
- Top the peppers with your favorite toppings.