Keto Taco Stuffed Peppers (Printable version)

Bell peppers filled with spiced ground beef and melted cheddar for a hearty low-carb meal.

# What you need:

→ Bell Peppers

01 - 4 large bell peppers, any color, tops sliced off and seeds removed

→ Taco Filling

02 - 1.1 lb ground beef (80/20 blend)
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 medium tomato, diced
06 - 1 tablespoon tomato paste
07 - 1 teaspoon ground cumin
08 - 1 teaspoon chili powder
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon dried oregano
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 2 tablespoons olive oil

→ Cheese and Garnish

14 - 1 cup shredded cheddar cheese
15 - 2 tablespoons fresh cilantro, chopped
16 - 2 tablespoons sliced scallions
17 - Sour cream for serving

# Steps to follow:

01 - Preheat oven to 375°F. Lightly grease a baking dish large enough to accommodate all bell peppers standing upright.
02 - Slice off pepper tops and remove seeds. Trim the base if necessary to ensure peppers stand upright. Arrange in prepared baking dish.
03 - Heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic, sautéing for 2 to 3 minutes until softened and fragrant.
04 - Add ground beef to the skillet, breaking it apart with a spoon. Cook for 6 to 8 minutes until browned and cooked through. Drain excess fat if needed.
05 - Stir in diced tomato, tomato paste, cumin, chili powder, smoked paprika, oregano, salt, and pepper. Simmer for 3 to 4 minutes until aromatic and slightly thickened.
06 - Divide taco beef mixture evenly among hollowed bell peppers, filling gently and packing down slightly.
07 - Generously sprinkle shredded cheddar cheese over the top of each stuffed pepper.
08 - Cover baking dish loosely with aluminum foil. Bake for 20 minutes.
09 - Remove foil and bake for an additional 10 minutes until cheese is melted and bubbly. Remove from oven.
10 - Garnish with fresh cilantro and scallions if desired. Serve hot with a dollop of sour cream on the side.

# Expert tips:

01 -
  • It tastes like loaded tacos but without the guilt: All the taco flavors you crave packed into a vegetable that counts as your carbs for the meal.
  • Your oven does the heavy lifting: Once the filling is spooned in, you can step back and let the heat work its magic while you relax.
  • Meal prep gold: These hold up beautifully in the fridge and reheat perfectly, making weeknight dinners feel effortless.
02 -
  • Don't skip the draining step: Beef releases its own fat as it cooks, and if you leave it swimming in grease, your filling gets heavy and the peppers won't cook evenly.
  • Your peppers need to stand upright, or the filling will shift: Trim that base if they're wobbly, and place them snugly in the baking dish so they stay put during cooking.
03 -
  • Don't underestimate the tomato paste: It's a tiny amount but it's a flavor concentrator that gives the filling authentic taco depth without adding carbs.
  • Let your peppers rest for a minute after baking: This lets the filling set slightly so it's less likely to fall apart when you plate it.
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