These taco stuffed peppers are a great low-carb way to enjoy the flavors of tacos, with seasoned ground beef, cheese and toppings like tomatoes, avocado, and cilantro.
Bell peppers are low in carbs and make a perfect vessel for tacos. We fill them up with all our favorite taco filling and bake them. The cheese melts into the pepper and they’re oh so good.
You can use any color bell pepper you have on hand. I personally love red peppers for these tacos. They’re a bit sweeter and softer than green bell peppers. If you’re looking for a more savory flavor, green bell peppers are perfect.
It’s fun to try something different once in a while, and I no longer feel like I can’t enjoy taco night just because I don’t want to eat tortillas. By the way, you can always make these low-carb tortillas quickly at home for taco night!
This is an ideal meal for a low-carb diet because it mimics a favorite, but without the extra carbs. They’re so good that you won’t even miss the tortillas.
How Many Carbs Are There?
The serving size of this dish is one whole pepper (two stuffed halves). There are 5 total grams of carbs in a serving and 2 grams of fiber. So there are 3 net grams of carbs per serving.
if you add additional toppings, keep in mind that you will also be adding additional carbs to the dish. Stick with adding lettuce, avocado, cilantro, and a small amount of tomatoes.
» Here are 10 of our favorite side dishes to serve with stuffed peppers, so you can make a meal of it.
Ingredients You’ll Need
For these low-carb stuffed peppers, you’ll need a few of the typical taco ingredients, plus any extras you like for garnish.
Ground beef – You can also use ground chicken or turkey, if you like. I’ve even used a plant-based mince, which is a great alternative for vegetarians or for meatless Monday.
Taco seasoning – I make my own homemade seasoning blend, but you can also use a store-bought seasoning as long as you check for hidden sugars in the ingredients list first.
Cheese – I use shredded cheddar cheese, but mozzarella or Monterrey Jack works as well. If you don’t like melted cheese, you can use Cotija cheese after cooking.
Toppings – You can put whatever toppings you like on the tacos. Sometimes we just eat them with cilantro and hot sauce. Keep it simple. Sometimes we load them up with chopped tomatoes, avocado, shredded lettuce, sour cream and jalapenos. Anything goes.
» You might also like these low-carb carnitas tacos.
How to Make Taco Stuffed Peppers
Step One: Cut & Pre-Cook the 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.
Step Two: Brown & Seasoning the Beef
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.
Step Three: Fill the Peppers with Beef & Cheese
Remove the peppers from the oven and fill them up with the seasoned ground beef.
Top them with grated cheese.
Pop them back into the oven for 15 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.
Stuffed Peppers FAQs
Do you have to cook the meat before stuffing the peppers?
Yes, for this recipe you have to pre-cook the meat before stuffing it in the peppers. That enables you to season the meat with taco seasoning and give additional flavor to the filling. Since the meat and the peppers have been pre-cooked, the baking time is greatly reduced.
Should you boil or bake the peppers before stuffing them?
It is a good idea to pre-cook the peppers before stuffing them, because the meat filling is also pre-cooked. If you don’t pre-cook the peppers, they will be a bit raw still when the cheese is melted.
It’s best to bake the peppers in the dish you will continue baking them in once stuffed. Boiling them can lead to watery peppers with lose skins.
Can I add other taco fillings to the peppers?
To keep these stuffed peppers low-carb, we don’t add any extra fillers like rice or beans to the peppers, but you certainly can if you don’t mind the extra carbs. Black beans or refried beans make a great addition, as does Spanish or Mexican rice.
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Taco Stuffed Peppers
- 2 large bell peppers any color
- 1/2 pound ground beef
- 1 tablespoon taco seasoning
- 1/8 cup water
- 1/2 cup cheddar cheese shredded
- For the topping:
- Lettuce, tomato, avocado, cilantro, sour cream for garnish (optional)
- Preheat the oven to 350° F. Cut the bell peppers in half and remove the seeds and ribs. Place halves in an 8×8" baking dish and bake 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.
- Remove the peppers from the oven. Divide the ground beef and cheese among the peppers. Return to the oven for 10 more minutes. Remove when the cheese is melted and bubbling.
- Top the peppers with your favorite toppings.
- The serving size is one full pepper (two halves). There are 3 net grams of carbs in one serving.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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Laura is an avid home cook and recipe creator. She shares her favorite low-carb recipes here that are both easy to make and full of flavor, so you don’t even miss the carbs.