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This Taco Stuffed Pepper recipe is a game-changer for a low carb lifestyle! Oven-roasted bell peppers packed with taco-seasoned ground beef and topped with gooey melted cheese. This delicious alternative to tacos removes the tortillas and allows you to enjoy Taco Tuesday without all the added carbs or guilt. Plus, with only 5 ingredients, it couldn't get any easier!
Are you looking for more low carb and keto taco-inspired recipes? Give this Low Carb Taco Meatloaf or this Low Carb Taco Salad in a Jar recipe a try!
Easy Keto Fish Tacos | Slow Cooker Green Chile Chicken Tacos
I don't know about you, but bright colors just make me happy. So, when I hit the produce aisle and see all of the fresh bell peppers in their gorgeous reds, yellows, oranges, and green, I am always inspired to make something with them.
Weird?
Meh, I don't know, but it is true.
The Mr. loves stuffed peppers. My Philly Cheesesteak Stuffed Peppers are one of his faves.
So, with that knowledge in hand, Cinco de Mayo around the corner, AND falling on Taco Tuesday, I decided a taco stuffed pepper was the way to go!
Oven roasting is my favorite way to cook most veggies, especially peppers. It just adds a sweetness that other cooking options don't.
My second favorite thing is stuffing peppers with something, anything!
Jalapenos, poblanos, bells, you name it, stuffed roasted peppers are deeeeeelicious and versatile.
Plus they are a great way to get food into your face and stay low carb.
And admit it, that is the most important thing, right?
INGREDIENTS NEEDED TO MAKE LOW CARB TACO STUFFED PEPPERS
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
INGREDIENTS
- Bell peppers
- Ground beef
- Mexican seasoning blend
- Sea salt
- Cauliflower rice (fresh or frozen)
- Shredded Mexican blend cheese
- Sour cream (optional)
HOW TO MAKE LOW CARB TACO STUFFED PEPPERS
Please see the recipe card below for the complete recipe, including measurements and cooking time!
STEP 1
Preheat the oven to 400 degrees F.
Cut the bell peppers in half and remove the ribs and seeds from the inside. Place the bell peppers cut side up on a sheet pan.
Heat a large non-stick skillet over medium-high heat. Crumble the ground beef into the skillet and cook, stirring occasionally, until the beef is completely broken up and no pink remains.
Add the Mexican seasoning and cauliflower rice. Stir until well combined. Remove from the heat.
Spoon the ground beef mixture into the pepper halves and cover the sheet pan with foil.
Place in the oven for 35 minutes.
Remove from the oven and remove the foil. Top each pepper half with 1/4 cup shredded cheese. Return to the oven for 10 minutes.
Remove from the oven and serve topped with sour cream if desired.
STEP 2
Cut the bell peppers in half and remove the ribs and seeds from the inside. Place the bell peppers cut side up on a sheet pan.
STEP 3
Heat a large non-stick skillet over medium-high heat. Crumble the ground beef into the skillet and cook, stirring occasionally, until the beef is completely broken up and no pink remains.
STEP 4
Add the Mexican seasoning and cauliflower rice. Stir until well combined. Remove from the heat.
STEP 5
Spoon the ground beef mixture into the pepper halves and cover the sheet pan with foil.
Place in the oven for 35 minutes.
STEP 6
Remove from the oven and remove the foil. Top each pepper half with 1/4 cup shredded cheese. Return to the oven for 10 minutes.
STEP 7
Remove from the oven and serve topped with sour cream if desired.
Last thoughts about Low Carb Taco Stuffed Peppers
Another thing that is fabulous about this recipe is that it uses just a handful of ingredients!
I am always trying to come up with recipes that don't use a ton of dishes, appliances, or ingredients.
I mean, let's be real, we don't want to shop for a ton of things, dirty a bunch of dishes, or cook for an eternity.
Simple, easy, tasty food, that is what this girl is all about!
So, just 5 ingredients (we don't count salt ssshhhhh), a skillet and a sheet pan, and TONS of flavor are what I bring you with this recipe!
WHAT TO SERVE WITH TACO STUFFED PEPPERS
MORE DELICIOUS EASY LOW CARB RECIPES
Low Carb Taco Stuffed Peppers
This Taco Stuffed Pepper recipe is a game-changer for a low carb lifestyle! Oven-roasted bell peppers packed with taco seasoned ground beef and topped with gooey melted cheese. This delicious alternative to tacos removes the tortillas and allows you to enjoy Taco Tuesday without all the added carbs or guilt. Plus, with only 5 ingredients, it couldn't get any easier!
Equipment
Ingredients
- 4 large bell peppers
- 1 pound ground beef
- 3 tablespoons Mexican seasoning blend
- pink salt
- 2 cups cauliflower rice fresh or frozen
- 2 cups shredded Mexican blend cheese
- sour cream for serving (optional)
Instructions
- Preheat the oven to 400 degrees F.
- Cut the bell peppers in half and remove the ribs and seeds from inside.
- Place the bell peppers cut side up on a sheet pan.
- Heat a large non-stick skillet over medium-high heat.
- Crumble the ground beef into the skillet and cook, breaking it up with a meat chopper and stirring occasionally, until no pink remains.
- Add the Mexican seasoning and cauliflower rice. Stir until well combined.
- Remove from the heat.
- Spoon the ground beef mixture into the pepper halves and cover the sheet pan with foil.
- Place in the oven for 35 minutes.
- Remove from the oven and remove the foil. Top each pepper half with 1/4 cup shredded cheese.
- Return to the oven for 10 minutes.
- Remove from the oven and serve topped with sour cream if desired.
Notes
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them.
Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Calories: 512kcalCarbohydrates: 14gProtein: 36gFat: 34gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 115mgSodium: 692mgPotassium: 943mgFiber: 5gSugar: 9gVitamin A: 5639IUVitamin C: 249mgCalcium: 693mgIron: 3mg
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