Keto Taco Stuffed Peppers (Print version)

Bell peppers filled with spiced ground beef and melted cheddar, perfect for a flavorful low-carb Tex-Mex dish.

# What You'll Need:

→ Bell Peppers

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

→ 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 - 0.5 teaspoon smoked paprika
10 - 0.5 teaspoon dried oregano
11 - 0.5 teaspoon salt
12 - 0.25 teaspoon black pepper
13 - 2 tablespoons olive oil

→ Cheese and Garnish

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

# How-To Steps:

01 - Preheat oven to 375°F. Lightly grease a baking dish large enough to accommodate all bell peppers standing upright.
02 - Remove tops from bell peppers and clean out seeds. Trim the base if needed to ensure peppers stand upright in baking dish.
03 - Heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic, sauté for 2 to 3 minutes until softened and fragrant.
04 - Add ground beef to skillet, breaking apart with a spoon as it cooks. Continue cooking for 6 to 8 minutes until completely browned and cooked through. Drain excess fat if needed.
05 - Stir in diced tomato, tomato paste, ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper. Simmer for 3 to 4 minutes until flavors meld and mixture slightly thickens.
06 - Distribute taco beef mixture evenly among hollowed bell peppers, packing gently to fill each cavity completely.
07 - Generously sprinkle shredded cheddar cheese over the top of each stuffed pepper.
08 - Cover baking dish loosely with aluminum foil and bake for 20 minutes. Remove foil and continue baking for 10 additional minutes until cheese is fully melted and bubbly.
09 - Remove from oven and garnish with fresh cilantro and sliced scallions. Serve immediately with dollops of sour cream if desired.

# Tips from the pros:

01 -
  • One pan to brown the filling, one dish for baking, minimal cleanup when you're tired.
  • The taco spices smell incredible while cooking, filling your kitchen with that warm, cumin-forward aroma everyone expects at a good meal.
  • Naturally low-carb and keto-friendly without tasting like you're missing anything or eating rabbit food.
02 -
  • If your peppers are wobbly in the baking dish, trim a tiny slice from the bottom—stable peppers cook evenly and look better on the plate.
  • Don't skip the 3–4 minute simmer of spices into the tomato paste; it transforms separated ingredients into a unified, flavorful filling that tastes intentional rather than just mixed together.
03 -
  • Buy cheese already shredded if you're short on time—yes, anti-caking agents exist, but they melt just fine and save you knife work.
  • If your peppers are particularly large, you might need to bake them 5 extra minutes to ensure they're tender rather than crisp.
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