Keto Taco Stuffed Peppers (Print View)

Bell peppers packed with savory spiced beef topped with melted cheddar for a satisfying low-carb dish.

# Components:

→ 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 recommended)
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 & Garnish

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

# Directions:

01 - Preheat oven to 375°F. Lightly grease a baking dish large enough to fit all bell peppers upright.
02 - Slice off the tops and remove seeds from bell peppers. If needed, trim the base to help them stand upright. Place in the baking dish.
03 - Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté for 2-3 minutes until softened.
04 - Add ground beef and cook, breaking it up, until browned and cooked through, about 6-8 minutes. Drain excess fat if necessary.
05 - Stir in diced tomato, tomato paste, cumin, chili powder, smoked paprika, oregano, salt, and pepper. Simmer for 3-4 minutes until fragrant and slightly thickened.
06 - Spoon the taco beef mixture evenly into the hollowed bell peppers, packing it in gently.
07 - Sprinkle shredded cheddar cheese generously over the tops of the stuffed peppers.
08 - Cover loosely with aluminum foil and bake for 20 minutes.
09 - Uncover and bake for an additional 10 minutes, or until cheese is melted and bubbly.
10 - Remove from oven. Garnish with chopped cilantro and scallions if desired. Serve hot, with a dollop of sour cream if liked.

# Expert Advice:

01 -
  • It looks restaurant-fancy but comes together in under 45 minutes with just one skillet and one baking dish.
  • The spiced beef filling tastes like tacos, the melted cheddar top tastes like comfort, and somehow it fits perfectly into a keto lifestyle without feeling restrictive.
  • Leftovers stay delicious cold straight from the fridge, making it dangerously convenient for lunch the next day.
02 -
  • Don't skip draining excess fat from the beef after browning; too much fat in the filling makes it greasy and heavy, and the peppers start weeping liquid during baking.
  • If your peppers are leaning or tipping over, trim a small slice from the bottom rather than trying to prop them up with foil; a stable pepper cooks evenly.
  • The peppers will soften more in the oven than you expect; if you like them with a bit of bite, you can use slightly smaller peppers or check them at the 25-minute mark.
03 -
  • Make a double batch and freeze unbaked stuffed peppers on a sheet pan, then transfer to a freezer bag; you can bake them straight from frozen, just add 10 to 15 minutes to the cooking time.
  • If your peppers soften too quickly and start collapsing, you might have the oven too hot; use an oven thermometer to verify, and consider covering the whole dish with foil for the entire baking time if your oven runs hot.
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