Taco Stuffed Bell Peppers (Keto Stuffed Peppers), are an easy to make Mexican recipe that everyone will love. Ground beef, salsa, sour cream, and melted cheese come together in a perfect healthy serving that tastes delicious! This recipe is keto, low carb, and gluten-free!
Taco Stuffed Bell Peppers (Keto Stuffed Peppers)
Taco stuffed bell peppers are so tasty with cheesy Mexican taco filling. Taco stuffed peppers are filled with ground beef, gooey melted cheese, salsa, and sour cream. Keto stuffed peppers make an easy weeknight dinner and perfect make-ahead recipe. Sure to become a family favorite as everyone loves tacos! Perfect easy keto recipe for Taco Tuesday! #mexican #taco #stuffedpeppers #keto #lowcarb #ketogenic #seekinggoodeats #ketogenic
You’ll Love These Taco Stuffed Bell Peppers!
|Easy Stuffed Bell Peppers Mexican Style
Quick and easy stuffed peppers stuffed with your favorite taco ingredients are the way to go! Just make your stuffing mixture and spoon into precooked peppers. Bake until hot and bubbly – this will be in and out of your oven in no time. An easy, Mexican style dinner!
|Make Ahead Stuffed Peppers
Another perfect make-ahead stuffed pepper recipe. In fact, I make these all the time on the weekend and let them sit in the fridge ready for baking a few days later. Super convenient!
|Change Up From Classic Stuffed Bell Peppers
This taco version is a great alternative to classic stuffed peppers!
The beauty of bell peppers is that they taste great and you can stuff them with so many delicious things! Try this recipe for Lasagna Stuffed Peppers– my family raved over them!
|Keto and Low Carb Stuffed Peppers
Both keto and low carb, these peppers are a healthy recipe that you’ll feel good about eating.
A nutritional analysis is below, but here is a summary:
net carbs 5.9 g | fat 15.5 g | protein 12.4 g
What You’ll Need to Make Taco Keto Stuffed Peppers
Utensils
- 13 x 9 baking dish
- measuring cups and spoons (these are on my to-buy list! love the cute colors! :-))
- cheese grater or food processor (this is my food processor and it makes quick work of grating cheese!)
- mixing bowl (I’ve had this exact set for years. They are a perfect weight, do not move around on the counter while stirring, and are really good quality.)
- fry pan
- chef’s knife
- cutting board
Ingredients
- bell peppers (any color)
- ground beef
- taco seasoning (my favorite homemade taco seasoning!)
- sour cream
- salsa
- cheddar cheese (fresh grated)
How To Make Taco Stuffed Bell Peppers
Prep
Preheat oven to 350° F. Assemble ingredients. Wash peppers. Slice peppers lengthwise in half through the middle and remove the seeds.
Cook The Peppers
Place the sliced peppers in a microwave-safe dish with 1/4 cup water. Cover and microwave 7-10 minutes or until peppers are soft.
Tip: start checking doneness after 5 or 6 minutes. With varying sizes of peppers and microwave wattage, cooking times could vary. Peppers will be slightly “shriveled”. It’s okay because you are going to stuff them with cooked ingredients and this will reduce oven cooking time.
Cook The Meat
In the meantime, brown the ground beef until cooked through. Add the taco seasoning and water and cook according to instructions. Here is my recipe for homemade taco seasoning. It is super simple to make and healthy. I never buy store-bought packets anymore!
Make Taco Filling
In the same pan that you cooked the taco meat, mix in sour cream, salsa, and 1 cup of the cheddar cheese. I like to do a taste test here and see if it spicy enough. I typically make things on the mild side since we have varying tastes in our household. For those who like it spicy, you can have them add hot sauce when you serve.
Stuff and Bake
Spray a 13 x 9 baking dish with nonstick spray. Place cooked peppers inside the dish and generously stuff with meat mixture. Top with remaining cheddar cheese.
Bake 350 ° F for 20-30 minutes until peppers are heated through and cheese is melted.
Enjoy!
Serve with additional your favorite taco toppings, salsa, and hot sauce. Here is a great recipe for fresh guacamole!
Yum!
More Keto Stuffed Peppers!
More Mexican Recipes You’ll Love!
- Low Carb Chicken Enchiladas (Keto Zucchini Enchilada Boats)
- Keto Mexican Recipes (Mexican Menu Ideas)
- Easy Fresh Homemade Guacamole
- Quick Stuffed Zucchini Taco Boats
- Copy Cat Taco Seasoning Mix
Common Questions About Italian Stuffed Peppers
|What Sides Go With Stuffed Peppers (Taco Stuffed Peppers)?
Taco stuffed peppers are really a meal in one. We like to top with our favorite taco toppings (shredded lettuce, olives, onions), homemade guacamole, salsa, and sour cream.
|How Do I Reheat Stuffed Peppers?
You can reheat stuffed peppers in the oven, by covering them with foil and baking at 350° F until warm inside. An alternative is warming in the microwave oven.
|Should I boil my peppers before stuffing them?
To reduce the baking time, you can boil peppers before stuffing them or you can steam in the microwave for 7 to 10 minutes. Make sure to slice your peppers in half and take the seeds out, per the recipe instructions.
I like steaming in the microwave because it is quicker and hands-off which makes my life easier.
|Can You Freeze Stuffed Peppers?
You can freeze stuffed peppers. My preferred method is to make the recipe first – stuffing and baking the peppers, then freezing in airtight containers. Thaw and bake until heated through at 350° F
Freeze them individually for the perfect make-ahead lunch or single-serving dinner!
|How Long Will Stuffed Peppers Keep In The Fridge?
Stuffed peppers will keep in the fridge for 3 to 4 days.
|How Long Can You Freeze Peppers?
Peppers can be frozen up to 8 months, but I prefer to use stuffed peppers within 3 to 6 months.
|How Long Do Stuffed Peppers Take To Cook?
This recipe takes anywhere from 20 to 30 minutes to bake, but the bell peppers are steamed in advance while I’m preparing the taco filling.
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Taco Stuffed Bell Peppers (Keto Stuffed Peppers)
Taco Stuffed Bell Peppers (Keto Stuffed Peppers), are an easy to make Mexican recipe that everyone will love. Ground beef, salsa, sour cream, and melted cheese come together in a perfect healthy serving that tastes delicious! This recipe is keto, low carb, and gluten-free!
Ingredients
- 4 medium green peppers, halved
- 1.5 lb ground beef, browned
- 1 packet taco seasoning mix, or seeking good eats homemade taco seasoning recipe
- 1-1/2 cup cheddar cheese
- 1 cup sour cream
- 1/2 cup salsa
Instructions
- Preheat oven to 350° F. Wash peppers then slice lengthwise in half through the middle and remove seeds. Place in a casserole dish with 1/4 cups water. Cover and microwave 7 to 10 minutes, or until peppers are soft. Check periodically for doneness.
- In the meantime, brown the ground beef until cooked through. Add the taco seasoning and water and cook according to instructions. After the meat is cooked, mix in sour cream, salsa, and 1 cup of the cheddar cheese.
- Spray a 13 x 9 baking dish with nonstick spray. Place cooked peppers inside dish and generously stuff with meat and cheese mixture. Top with remaining cheese. Bake 350 ° F for 20-30 minutes until peppers are heated through and cheese is melted. Serve with your favorite taco ingredients and a side of salsa. Enjoy!
Notes
Tip: start checking the doneness of your peppers after 5 or 6 minutes. With varying sizes of peppers and microwave wattage, cooking times could vary. Peppers will be slightly "shriveled" but tender. It's okay because you are going to stuff them with cooked ingredients and this will reduce oven cooking time.
Nutrition Information:
Amount Per Serving: Calories: 219Total Fat: 15.5gCholesterol: 39mgSodium: 316mgCarbohydrates: 7.6gNet Carbohydrates: 5.9gFiber: 1.7gSugar: 2gProtein: 12g
Jess says
So I cooked the peppers in the microwave for 10 minutes following your instructions, and they came out a bit shriveled.. should they be microwaved for a shorter amount of time or is that okay that they ended up shriveled?
seekinggoodeats says
Hi, as long as they are soft and you can still stuff them you are okay! 🙂 My peppers were slightly shriveled too. It’s hard to be exact because microwaves can be different wattage, and peppers can be different sizes. The intent is just to get them soft so that they don’t take as long to bake as the ingredients you are stuffing them with are already cooked. I am going to make a note in the recipe about this – thank you!!
Olivia Lemus says
I did 8 minutes little shriveled but not bad maybe 5-6 minutes next time, I cut recipe in half though. Still delicious! Thanks =)
Sandra says
Absolutely love this recipe. It is a family favorite. Thank you for sharing the recipe. 🙂
seekinggoodeats says
Yay! Thanks so much for letting me know. Glad you loved it! My family loves it too 🙂
Maria says
I over cooked the peppers in the microwave. They seemed soggy, I’ll use less water next time. I was out of cheddar so substituted velveeta. I’ll reduce the amount of salsa and sour cream because it seems a little runny. The taste test was amazing!
seekinggoodeats says
Thank you! So glad you enjoyed the peppers! I’ve overcooked my papers before too so don’t worry! I somehow added 4 minutes and even though mine came out wilted looking They still ended up tasting good though! 🙂 Velveeta is a much more “melty” cheese so that might have contributed to your runnier texture too. Have a good day!
ABrendle says
Would this recipe also work with chicken instead of ground beef?
seekinggoodeats says
Yes! 🙂 Ground chicken or even diced cooked chicken would work great! Enjoy!