Taco stuffed bell peppers are a high protein, low carb way to do taco night when you want something easy and family-approved. These baked bell peppers skip the rice and are filled with seasoned ground beef, melty cheese, and salsa for a keto-friendly, naturally gluten-free dinner that still feels fun and satisfying.
Jump to:
The backstory.
This recipe for taco stuffed peppers started as one of my "I want tacos, but I also want to feel good after dinner" experiments. I had bell peppers in the fridge, ground beef on the counter, and taco seasoning in the pantry - but zero desire to fuss with rice or extra sides. I turned the peppers into little taco boats, packed them with a creamy, cheesy, high protein taco filling, baked everything until the cheese melted, and realized I'd just made a low carb, keto-friendly version of taco night that my family actually loved and I felt good about serving again and again.
xoxo Kori
Taco stuffed peppers are a must-make.
Taco stuffed bell peppers have become a regular in my house because they're simple, healthy, and still feel like comfort food - and my family loves them.
- High protein. Built around seasoned ground beef (or ground turkey or ground chicken), these stuffed bell peppers keep you full and satisfied long after dinner.
- Low carb and keto-friendly. There's no rice in this peppers recipe - just bell pepper, taco meat, cheese, and a few smart mix-ins for big taco flavor without the extra carbs.
- Easy weeknight dinner. From prep to table, this taco stuffed bell peppers recipe comes together in around 40 minutes, with straightforward steps and familiar ingredients.
These taco stuffed peppers are my kind of weeknight win - big taco flavor, high protein, low carb, and zero extra fuss.
Let's talk texture and flavor.
Every bite is cozy, cheesy, and full of classic taco flavor. The bell peppers soften in the oven and pick up a slight sweetness, while the filling stays rich and savory from the taco-seasoned ground beef, salsa, and sour cream. You get creamy, melty cheese throughout, plus a little freshness and crunch if you add toppings like shredded lettuce, diced tomatoes, jalapeños, or avocado over the top. It's that "taco night" comfort, just in a lighter, high protein package.
What you'll need.
You don't need anything fancy to make this taco stuffed peppers recipe - just a few pantry staples and fresh peppers:
- Bell peppers: Any color works here - green, red, yellow, or orange. Choose peppers that are large enough to hold a generous scoop of filling and sit flat in your baking dish.
- Ground beef: Lean ground beef is the high protein base for these stuffed bell peppers. If you prefer, you can swap in ground turkey or ground chicken and keep everything just as flavorful.
- Taco seasoning: Use a good taco seasoning you already love. Homemade taco seasoning or a quality packet both work - this is where a lot of the taco flavor and seasoning comes from.
- Cheese: Shredded cheddar cheese melts into the filling and over the top. A Mexican blend, Monterey Jack, or pepper jack also work if that's what you have in your fridge.
- Sour cream: Sour cream adds creaminess and richness, turning the taco meat into a scoopable, slightly saucy filling. It also helps keep the peppers moist as they bake.
- Salsa: Salsa brings tomato flavor, a bit of heat, and extra moisture. Choose mild, medium, or hot depending on how spicy you like your taco stuffed peppers.
- Optional toppings: This is where you can get creative - shredded lettuce, diced tomatoes, sliced black olives, jalapeños or green chiles, avocado or guacamole, cilantro, extra salsa, and a squeeze of lime all work beautifully over each stuffed bell pepper.
If you love this lighter spin on taco night, be sure to check out my other low carb stuffed pepper favorites, too - Lasagna Stuffed Peppers for a cozy, Italian-inspired twist and Cheeseburger Stuffed Peppers when you're craving classic comfort in a high protein, low carb way.
Customize them your way.
Taco stuffed bell peppers are one of those "use what you've got" dinners - easy to riff on so you can spin them toward whatever your family's craving and whatever's hanging out in your fridge.
- Swap the ground beef for ground turkey or chicken. Use ground turkey or ground chicken in place of ground beef for a leaner but still high protein version.
- Add black beans for extra fiber. If you're not keeping it strictly low carb, stir black beans into the taco meat in place of part of the ground beef, or sprinkle a spoonful of black beans over each pepper before baking.
- Stir in diced tomatoes or green chiles. Add canned diced tomatoes, diced green chiles, or a mix of both to the filling to boost flavor and give the peppers a little extra texture and color.
- Switch up the cheese. Swap some or all of the cheddar with a Mexican blend, Monterey Jack, or pepper jack if you want a creamier melt or a bit more heat.
- Sneak in more veggies. Sauté chopped onion, extra bell pepper, or finely diced zucchini with the ground meat, then follow the recipe as written. This is an easy way to add more veggies without changing the core recipe.
- Adjust the heat level. Use mild salsa and skip jalapeños for a kid-friendly version, or add crushed red pepper, extra taco seasoning, or hot salsa for a spicier take.
Flexible dietary swaps.
If you love the idea of taco stuffed peppers but need them to bend a little with your goals, here are some smart, healthy swaps that keep all the flavor while tailoring the dish to your way of eating.
- Lean protein swap. Replace regular ground beef with lean ground beef, ground turkey, or ground chicken to reduce the overall fat while keeping it high protein.
- Lighter dairy option. Use light sour cream, or swap some (or all) of the sour cream for plain Greek yogurt to lighten things up and add extra protein.
- Dairy-free option. Use a dairy-free sour cream alternative and your favorite dairy-free shredded cheese in place of the regular cheese and sour cream. Make sure they melt well for the best texture.
- Lower sodium approach. Choose a low-sodium taco seasoning, pick a salsa labeled "no salt added," and salt the taco filling to taste so you're fully in control of the seasoning.
- Family-flexible carbs. Keep the peppers recipe low carb and keto-friendly as written, then serve black beans, rice, or tortilla chips on the side for family members who want a few extra carbs without changing the main recipe.
How to make this recipe for taco stuffed peppers.
Here's a quick rundown of how this recipe comes together - then you can hop down to the recipe card for all the step-by-step details.
- Slice and seed the bell peppers, place them cut-side up in a microwave-safe dish with a little water, cover, and microwave until just starting to soften. Transfer them to a baking dish.
- Brown the ground beef in a skillet, drain any excess grease, then add taco seasoning and water and simmer until thickened and well coated.
- Remove the skillet from the heat and stir in sour cream, salsa, and most of the cheese until the mixture is creamy and combined.
- Spoon the filling into each pepper half, top with the remaining cheese, and bake until the peppers are tender and the cheese is melted and bubbly.
How to serve them.
This stuffed bell peppers recipe is hearty enough to stand on its own, but there are lots of fun ways to serve it and build out the meal.
- Fresh out of the oven with a spoonful of salsa or sour cream and a sprinkle of cilantro.
- Topped with shredded lettuce, diced tomatoes, and black olives so it feels like a stuffed taco salad in a bell pepper.
- Paired with a simple green salad, roasted vegetables, or cauliflower rice to keep everything low carb and keto-friendly.
- Served alongside black beans, Mexican rice, or tortilla chips for anyone who wants a little extra on their plate.
- Reheated in the air fryer for a few minutes to warm the center and re-melt the cheese if you're enjoying leftovers.
Kori's tips.
- Give the peppers a quick head start. Microwave the bell pepper halves in a covered dish with a little water until they're just starting to soften-start checking around 3 to 4 minutes, and don't panic if the edges look a bit shriveled. That's normal, and they'll finish softening (and look much better) once they're stuffed and baked with the filling.
- Drain the meat well. After browning the ground beef, drain off any extra grease so the filling isn't oily. It keeps the texture lighter and lets the taco seasoning and salsa shine.
- Pick seasoning and salsa you actually love. Most of the flavor comes from the taco seasoning and salsa, so use ones you already enjoy on regular tacos. If they taste great there, they'll taste great in these peppers.
FAQ's
Let the peppers cool completely, then place them in an airtight container. Store in the refrigerator for 3 to 4 days. You can keep them together in a larger container or portion them into individual containers for easy high protein lunches.
The best way to reheat stuffed peppers is in the oven so everything warms evenly-place them in a baking dish, cover with foil, and bake at 350°F until hot in the center. For a faster option, you can reheat one pepper at a time in the microwave: put it on a microwave-safe plate, cover, and heat in short bursts at about 50-70% power until warmed through.
Yes, these stuffed bell peppers freeze well. Once cooled, place them in a freezer-safe container or wrap them individually. Freeze for up to 3 months. Thaw in the refrigerator overnight, then reheat in the oven at 350°F until heated through, or use the microwave or air fryer.
Absolutely. You can swap the ground beef for ground turkey or ground chicken in the same amount. It keeps the recipe high protein and delicious, just with a slightly different flavor and a leaner nutrition profile.
If you're not following a strict low carb or keto-friendly plan, you can stir black beans or a small amount of cooked rice into the filling. Just know this will increase the carbs compared to the base no-rice version. For a flexible approach, keep the peppers low carb and offer black beans or rice on the side.
Yes. You can assemble the peppers (with the filling) ahead of time, cover the baking dish, and refrigerate for up to a day. When you're ready to eat, bake until the peppers are tender and the filling is hot, adding a few extra minutes since they'll be starting cold.
Top with your favorite taco toppings (shredded lettuce, olives, onions), homemade guacamole, salsa, and sour cream. Really, this taco stuffed bell pepper recipe is a meal in one, though.
📌 Be sure to save this pin to Pinterest for later!
Can I ask you a favor?
If you tried this recipe, let me know! I'd love for you to come back and give the recipe a 5 star rating and leave a review in the comments! 🙂 Let's stay connected, so please follow me on YouTube, TikTok, Instagram, Facebook, and Pinterest! Subscribe to my newsletter to get healthy fresh recipe ideas every week!
📖 The recipe.
Stuffed Taco Peppers (Low Carb + High Protein)
Ingredients
- 4 medium bell peppers, any color (seeded and halved)
- 1½ pounds lean ground beef
- 1 recipe or packet taco seasoning mix (use gluten free if needed)
- ¾ cup water
- 1½ cup cheddar cheese
- 1 cup sour cream
- ½ cup salsa
Instructions
- Preheat oven to 350°F. Spray a 9x13-inch baking dish with nonstick spray.
- Wash peppers, slice lengthwise in half, and remove seeds and membranes. Place pepper halves cut-side up in a microwave-safe casserole dish with ¼ cup water. Cover and microwave 5 to 6 minutes, or until peppers are just starting to soften. Carefully drain any excess water.
- While the peppers cook, brown the ground beef in a large skillet over medium heat until cooked through, breaking it up as it cooks. Drain excess grease if needed. Add taco seasoning and ¾ cup water to the skillet. Stir and simmer according to the recipe or packet directions, until the mixture thickens.
- Remove skillet from heat. Stir in sour cream, salsa, and 1 cup of the shredded cheddar cheese until fully combined.
- Arrange peppers in the dish and fill each half generously with the beef mixture. Sprinkle with the remaining ½ cup cheddar cheese.
- Bake 20 to 30 minutes, or until peppers are soft, heated through, and the cheese is melted. Serve warm and top with your favorite taco toppings.
Video
Kori's Tips
Nutrition
© 2025 Seeking Good Eats™
Jemma
I was looking at stuffed peppers recipes and came across this, sounded good and something different. Well needless to say my husband and I just love it, the instructions are easy to follow and this is a quick meal to make. I know this will become a staple within our meals.
Kori
This makes me so happy to hear! I love when a “something different” recipe turns into a new favorite. So glad the instructions were easy to follow and that it was a hit for both of you. That’s exactly what I hope for — simple, delicious meals that make it into the regular rotation!
Beth
I made these tonight, and they were awesome! This was the first time I’ve ever made stuffed peppers, and I’m so glad I tried this recipe! The only changes I made to the recipe were adding chopped onions to the hamburger meat while it browned and using red bell peppers instead of green. Next time I will add some garlic powder. Hubby and I both loved them. I froze the leftovers to enjoy another dinner. Thank you for a wonderful recipe!!!
Kori
I love that this was your first time making stuffed peppers — and that it was a success! Adding onions while browning the beef is such a great flavor boost, and I’m a big fan of red peppers too (a little sweeter and so pretty!). Garlic powder next time sounds perfect.
T. Luna
I really enjoyed this recipe. I didn't have any sour cream but I did have greek yogurt and that seemed to work out just fine. Perfect for my dinner for work, thank you.
seekinggoodeats
Thank you for the review! I'm so happy you love the taco stuffed peppers!
Denise
My family loves this recipe! Instead of microwaving peppers, I place them in a pan on the stove and bring to a boil for 5 minutes! I also add cooked rice and a can or bag of steam-able corn for a complete meal! I also use an 8 oz can of tomato sauce and a little salsa in this mix!
seekinggoodeats
Yes, for sure, that works too. Love your ideas! 🙂 Delicious thank you
Sondra Brown
I made these in my crockpot. I put the filling without the sour cream in the peppers and cooked them on high for 3 1/2 hours. Then topped with more cheese and sour cream. They were delicious! I didn’t cook the bell peppers before putting them in the crockpot and they were nice and done at 3 1/2 hours.
Thank you! Will definitely be making this recipe again!
Kori
Oh I love this! Thank you for sharing your crockpot method — that’s so helpful. Cooking them on high for 3½ hours and adding the sour cream and extra cheese at the end is a great way to do it. And I’m glad to hear the peppers cooked perfectly without pre-cooking them first. So happy you enjoyed them and plan to make them again.
Tiffany
Did you use fresh or jar salsa?
Kori
Great question! You can use either fresh or jarred salsa in this recipe — whatever you have on hand. Jarred salsa is super convenient and works perfectly. If using fresh salsa, just keep in mind it may have a little more moisture, so you may want to simmer the filling a few extra minutes to cook off any excess liquid. Both taste delicious — it just depends on what you prefer!
Michelle
Hi,
Hi there,
Can a brick of cream cheese be substituted for the sour cream?
Kori
I think you could but it will be a different texture and flavor than the sour cream. Maybe use half a brick? The sour cream adds a bit of tang to the dish so maybe you could add a small squeeze of lime or lemon too?
Kori
It will be extra creamy and cheesy! 🙂
Amy
Made these using poblano peppers! YUM!!!
Kori
Thank you!! 🙂 So glad you loved them. I am going to make this with poblanos the next time I make them. Great idea!
Mae Carlso
I am a women who is just starting the keto diet. What can I serve with this to keep stay on the keto plan?
Kori
This is really a meal on its own. If you want to add more healthy fat serve with sour cream, more cheese, or diced avocados.
Alison
This is a fantastic and easy keto recipe. I make it often. I boil the peppers for 5 minutes on the stove instead of microwaving, and I sauté some diced onion with the ground beef but otherwise follow everything as is (well, I also just pour in whatever amount of salsa feels right Lol). It’s great with some avocado and sour cream on top. It also reheats really well for leftovers!
Kori
Thank you!! Super happy you loved the stuffed peppers. There is an infinite way to customize so they are just right for you! Love your idea with the onion, and of course salsa. 🙂
Wendy S Defranco
Delicious! Will definitely make again. I shared to Facebook and everyone wanted the recipe.
Kori
Thank you for trying out the taco stuffed peppers and sharing! I'm so glad you loved the recipe! 🙂 It's one of my favorites. Don't know if you saw, but I also have a cheeseburger stuffed peppers, and a lasagna stuffed pepper recipes. They both are good and a great way to use up peppers coming out of the garden 🙂 Oh, and you can freeze them
Penny Barry
My husband and I loved these peppers. I had 3 peppers, yellow. Microwaved peppers for 5 minutes and made the filling as stated. DELICIOUS! We love tacos and this is lower in carb and leftovers are even more delicious. Thank you for a great recipe.
Kori
Thank you, I'm so happy you enjoyed the peppers! 🙂
laura
I added half an onion. Absolutely delicious!
Kori
Thank you so much - so glad you enjoyed the peppers!
Debi
Do we know the calories for one serving?
Kori
Hello, 219 calories!
Cassandra Devinney
OMGGGGG!!!! This recipe was so so so delicious!!! I didnt put my stuff peppers in the microwave tho I put them on the stove with quite a bit of water and let them simmer until soft but alps slightly tender (no shrivel) and they came out just right!!!
Edith Puchy
I usually add rice to my stuff peppers.
Can you add rice and would it change the flavor any?
Kori
You could add rice, yes! I would add cooked rice to the meat mixture in the pan, maybe 1 1/2 cups of cooked rice? From there you can adjust the seasoning and consistency by taste testing before stuffing the peppers. The rice will absorb some of the liquids with the mixture so you could either leave it as is and see how it turns out after baking. After baking, you can top with sour cream and salsa if they need more moisture. OR, before stuffing the peppers you could add a little extra salsa into the meat mixture, or a little extra water when you make the taco meat. Hope that makes sense! It's hard for me to explain what I'd do when I usually stand around in the kitchen and start dumping stuff in until it looks and tastes right! LOL 🙂 Let me know how it turns out! -Kori
Gary Albright
Rice is a no no! for bariatric folks
Kori
That's the beauty of this recipe you can customize to whatever your needs are! I really hope you enjoy these peppers - let me know! 🙂
Cathy
Can I cook peppers whole instead of halved
Kori
Do you mean to stuff them whole? You could certainly do this, yes! 🙂 If you are asking about whether to cook them whole and then cut in half, I don't recommend it.
Lorri Snyder
These were so good! My family gave it a 10 out of 10
Kori
Yay, thank you! A 10 our of 10 🙂 That's great! I'm so happy you loved the peppers.
Melinda
I was scouring the comments to see if someone else didn't use the microwave! Thank you for sharing this, I try not to use the microwave if I don't have to.
seekinggoodeats
hello! You don't have to. You can cook the peppers on the stove or you can just bake the peppers longer until they pepper are soft enough for your liking
Rhonda Scott
This is my second time making these. My husband is doing low carbs as he’s diabetic. He loved them. Thanks for great recipe. 😊
seekinggoodeats
Oh yay!! Thank you for trying the recipe out and I'm super happy you both loved the peppers! 🙂 If you like peppers like I do...here are 2 other stuffed pepper recipes you might like - Lasagna Stuffed Peppers and Cheeseburger Stuffed Peppers! 🙂