These taco stuffed bell peppers are an easy-to-make Mexican-style 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 high protein, low-carb, keto-friendly, and gluten-free!
Why You Will Love These Taco Stuffed Peppers
Easy! A quick and easy stuffed bell pepper recipe with your favorite taco ingredients is the way to go! Just make your stuffing mixture and spoon it into precooked peppers.
Make Ahead. Another perfect make-ahead stuffed pepper recipe. Make them ahead and let them sit in the fridge, ready for baking a few days later. Super convenient!
Not your classic stuffed bell pepper recipe! This Mexican-inspired version is an excellent alternative to classic peppers filled with rice, tomatoes, beef, and onion! (p.s. This recipe was inspired by my lasagna and cheeseburger keto stuffed pepper recipes!)
Healthy. These stuffed peppers are a healthy recipe that you'll feel good about eating.
- Gluten free, low carb, keto stuffed peppers - with no added sugar.
- Net carbs 5.9 g | fat 15.5 g | protein 12.4 g
- This recipe can be adjusted to your dietary needs.
- Lower the fat by using fat free or low fat alternatives (ground meat, sour cream, etc.)
Keto Stuffed Bell Peppers Ingredients
Here are the ingredients you will need to make taco stuffed bell peppers:
- Bell Peppers - Any color is fine - green, red, orange, or yellow peppers are all delicious.
- Ground Beef - I used 80/20 blend (20% fat content) but you can use lower fat ground beef if you prefer.
- Taco Seasoning Mix - Of course, this is my favorite! 🙂 It's easy to make and much healthier. You can also use 1 store-bought packet for each pound of ground beef.
- Sour Cream - Use full fat if you are following keto, if not low fat or nonfat is fine too.
- Salsa - If you are following keto check the carb content and make sure they haven't slipped in any sugar.
- Shredded Cheddar Cheese - Fresh grated is best. Use mild, medium, or sharp.
For exact ingredient quantities, please see the recipe card below!
Keto Stuffed Peppers Variations
Here are a few ways you can vary or make substitutions to this recipe:
- Make it spicy and use a hot taco seasoning mix or add in cayenne pepper or red pepper flakes.
- Thawed frozen corn or canned can be added, as well as drained black beans or kidney beans.
- ½ to 1 cup of cooked rice can be added.
- Use ground chicken or turkey in place of ground beef.
- Add onions and saute with the ground beef. Chopped jalapenos can be added at the same time.
- Lower the fat content and use fat-free sour cream, less cheese, and a lower fat ground beef.
How to Make Mexican Stuffed Peppers
Prep
- Preheat oven to 350° F. Assemble ingredients. Wash the bell peppers. Slice peppers lengthwise in half through the middle and remove the seeds.
Cook The Peppers
- Place the sliced bell peppers in a microwave-safe dish with ¼ cup water. Cover and microwave 5 or 6 minutes or until just until peppers are soft.
- Note: Due to reader feedback the microwave cooking time has been reduced to 5 or 6 minutes, but please check doneness after 3 or 4 minutes. With varying sizes of peppers and microwave wattage, cooking times could vary. Peppers will be slightly "shriveled." It's okay because you will stuff them with cooked ingredients, reducing oven cooking time. 🙂
Cook The Meat
- In the meantime, brown the ground beef in a large skillet over medium heat until cooked through. Add the taco seasoning and water and cook according to instructions.
Make Taco Filling
- In the same pan that you cooked the taco meat, mix in sour cream, salsa, and 1 cup of cheddar cheese.
Stuff
- Spray a 13 x 9 baking dish with nonstick spray. Place cooked peppers inside the dish and generously stuff the bell peppers with the beef taco meat. Top with remaining cheddar cheese.
Bake
- Bake the stuffed peppers at 350 ° F for 20-30 minutes, or until they are heated through and the cheese is melted.
How To Serve Low Carb Stuffed Peppers
Top with your favorite taco toppings such as salsa, sour cream, guacamole, hot sauce, shredded lettuce, diced tomatoes, and sliced olives.
Meal idea! Serve with a side salad topped with avocado dressing. If you are not following a low-carb keto diet then this Mexican Street Corn Salad or refried beans make a wonderful side dish.
How To Store Taco Stuffed Peppers
Let the stuffed peppers cool completely then transfer to an airtight container. Store in the refrigerator for up to 3 days or freeze up to 3 months.
How to reheat stuffed peppers
Reheat individual stuffed peppers in the microwave. Place each pepper on a microwave safe plate or bowl. Cover and heat on 50% power at 30 seconds intervals, until heated through.
Can you freeze stuffed peppers?
Yes, stuffed peppers can be frozen! Place the peppers in an air-tight freezer safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator.
Top Tips for this Low Carb Stuffed Pepper Recipe
- Make ahead by pre-cooking and assembling everything. Bake when you are ready.
- The ground beef mixture can be made ahead of time and the peppers can be pre-cooked.
- Adjust any seasoning to your taste preferences.
Be sure to save this pin to Pinterest for later! 🙂
Keto Stuffed Peppers FAQs
We like to top with our 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.
You can reheat your 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.
To reduce the baking time, you can boil peppers before stuffing them or steam in the microwave for 5 to 6 minutes. Make sure to slice your peppers in half and take the seeds out, per the recipe instructions.
Steaming in the microwave because it is quicker and hands-off, which makes my life easier.
You can freeze stuffed peppers. Freeze them individually for the perfect make-ahead lunch or single-serving dinner!
My preferred method is to make the recipe first - stuffing and baking the peppers, then freezing them in airtight containers. Thaw and bake until heated through at 350° F.
Stuffed peppers can be kept in the fridge for 3 to 4 days.
Peppers can be frozen for up to 6 months, but I prefer to use stuffed peppers within 3 to 4 months.
This Mexican stuffed pepper recipe takes anywhere from 20 to 30 minutes to bake, but the bell peppers are steamed in advance to give them a head start. Do this while preparing the filling.
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 Instagram, Facebook, and Pinterest! Subscribe to my newsletter to get healthy fresh recipe ideas every week!
📖 The recipe.
Mexican Stuffed Peppers (Low Carb)
Ingredients
- 4 medium green peppers seeded and halved
- 1½ pounds ground beef browned
- 1 recipe or packet taco seasoning mix
- ¾ cup water
- 1½ cup cheddar cheese
- 1 cup sour cream
- ½ 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 ¼ cups water. Cover and microwave 5 to 6 minutes, or until peppers are just getting soft. Check periodically for doneness.
- In the meantime, brown the ground beef in a large skillet over medium heat until cooked through. Add the taco seasoning and water and cook according to recipe or packet instructions.
- After the beef mixture is cooked, mix in sour cream, salsa, and 1 cup of cheddar cheese.
- Spray a 13 x 9 baking dish with nonstick spray. Place cooked peppers inside the dish and generously stuff with meat and cheese mixture. Top with remaining cheese.
- Bake peppers at 350 ° F for 20-30 minutes, or until peppers are heated through and cheese is melted. Serve with your favorite taco ingredients and a side of salsa. Enjoy!
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Kori's Tips
Nutrition
© 2025 Seeking Good Eats™
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Taco stuffed bell peppers are so tasty with cheesy Mexican taco filling. Taco stuffed bell pepper recipe is filled with ground beef, gooey melted cheese, salsa, and sour cream. Keto stuffed peppers make an easy weeknight dinner and the perfect make-ahead recipe. Sure to become a family favorite as everyone loves tacos! Perfect an easy keto recipe for Taco Tuesday! #mexican #taco #stuffedpeppers #keto #lowcarb #ketogenic #seekinggoodeats #ketogenic
Traci
My husband made his usual homemade taco seasoning and added red pepper flakes and onions. Yum! We used red bell peppers. We also had a fresh, sliced avocado. We will definitely make these again!
seekinggoodeats
Thank you and so glad you loved the recipe! Love your ideas with the red pepper flakes and onions. I have 2 other stuffed pepper recipes you might like too - cheeseburger stuffed peppers and lasagna stuffed peppers 🙂 The result of a lot of peppers coming out of my garden LOL
Robyn
Do you think skipping the microwave part and putting them all together and then in a crock pot would work ? For 4-6 hrs on low ?
seekinggoodeats
YES - absolutely. I do it all the time and it allows the flavors to blend really well. 🙂
Robin
If you do this, do you still add the water inside or just the peppers and stuffing?
Lee martin
This came out great, I made a couple of changes , one let the mixture cool before adding the cheese , two I didn’t cook the peppers in the microwave,, I stuffed them raw then I poped them in a 350 oven for 30minutes they were perfect.
Odessa Wilson
This is very good. Delish! I did not microwave too long, only 3 mins & I added 2 tbs of cream cheese. I will definitely will make again.
seekinggoodeats
Thank you! So glad you enjoyed the taco stuffed peppers! I will give cream cheese a try next time I make these. Great idea!
Melanie
For just my husband and myself, I was wondering about making and freezing half of this recipe. Would you suggest I do everything but bake the peppers and freeze them, or just the meat mixture in a bag?
seekinggoodeats
Hi Melanie! I would go ahead and cook them first, then freeze. Let me know how you like them. Enjoy! 🙂
Monet Printz
I substituted orange and yellow peppers for a bit of color and I like the flavor better
seekinggoodeats
Yes! Great idea! You can use any color pepper - they taste great and look so pretty! 🙂
Danielle Brown
Hi,
Can I substitute plain Greek yogurt for the sourcreme?
seekinggoodeats
Yes you can! There is a slight difference in taste but not much! Let me know how you like it with Greek yogurt!
Kshav6
Could you add how much water and how much taco seasoning to use into the recipe? I made my taco seasoning home made and had to wing it on how much to use of both.
seekinggoodeats
Hi! 🙂 If you are using my Copycat Taco Seasoning Mix or a packet of taco seasoning you would use 3/4 cup of water. You would brown the ground beef, add the seasoning and water and cook until the liquid is mostly absorbed and the meat mixture becomes "saucy". Since I'm not sure what ingredients you are using I can't say for certain how much of the taco seasoning to use or how much water you may need. You may not need water at all. I would recommend you add some of your seasonings to the ground beef and do a taste test then add more if needed. The recipe I created has a little thickener in it so as the liquid evaporates you end up with a slightly saucy meat mixture.
Jessica
Are the nutritional facts based on a serving? How many equal a serving?
seekinggoodeats
Hi! A serving size is half a pepper with filling. Sorry for the confusion. I added the serving size to the recipe card now - enjoy! 🙂
Robyn
Do you think they can be prepared the day before and then refrigerated over night ? If so, would do you believe the bake time and degree should be ? Just looking for an idea. Thanks! Recipe sounds amazing. Can not wait to try them.
seekinggoodeats
Since the peppers are cooked they really just need to be heated in the oven. So maybe 350 for 35 to 45 minutes? I hope you enjoy them! We make them A LOT in our house.
L
I absolutely loved it. I used ground turkey instead of ground beef and it was amazing. Thank you for posting.
seekinggoodeats
Great, thanks so much! So happy you loved them. If you like stuffed peppers I have 2 more recipes you might like - Lasagna Stuffed Peppers and Cheeseburger Stuffed Peppers 🙂
Greta Kothakota
What is the equivalent is the homemade taco seasoning to the packaged type?
seekinggoodeats
I use 1 recipe is equivalent to 1 taco packet. 1 recipe works with 1 lb ground beef. 🙂
Shannon
What do you serve as a side? Can’t wait to try them, they look delicious.
seekinggoodeats
I love them with a green salad! They're almost a meal on their own! 🙂
Allison
Hi! What is the serving size for this nutritional info? Thanks!
seekinggoodeats
Hello! 1 pepper is 1 serving. Enjoy! 🙂
Pam
1 whole pepper (2 halves) or just 1 half of a pepper for?
seekinggoodeats
Hi! A serving size is 1 half of a pepper. 4 peppers total are used in the recipe and they are cut in half. Hope this answers your question. I added the serving size to the recipe card. I can see where it was confusing! 🙂 Enjoy and have a great day
Michele B
Made this tonight and it was so GOOD! Cooked the peppers for 6 minutes only and they were perfect. Wow is this a delicious meal! Thanks so much for the recipe.
seekinggoodeats
Thank you so much! 🙂 I'm so happy you loved the recipe!! I just published a new recipe for cheeseburger stuffed peppers yesterday too! LOL. I tested on my kids and husband and they loved them!
ABrendle
Would this recipe also work with chicken instead of ground beef?
seekinggoodeats
Yes! 🙂 Ground chicken or even diced cooked chicken would work great! Enjoy!
Maria
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
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!
Sandra
Absolutely love this recipe. It is a family favorite. Thank you for sharing the recipe. 🙂
seekinggoodeats
Yay! Thanks so much for letting me know. Glad you loved it! My family loves it too 🙂
Olivia Lemus
I did 8 minutes little shriveled but not bad maybe 5-6 minutes next time, I cut recipe in half though. Still delicious! Thanks =)
Jo Wells
How did you half the seasoning packet?
seekinggoodeats
I will do this sometimes, but I just eyeball it and approximate. Most of the time I use my own taco seasoning recipe so if I want to make half the peppers I half the recipe! Hope you enjoy! 🙂
Jenn
I dont pre cook my peppers. just fill and bake . I love them with a little crunch.
Kori
Yes, absolutely that works great. For those that like them softer it adds to the baking time so microwaving speeds up the process. If you like them crunchy (such as yourself) then baking without microwaving is a great option! Enjoy! 🙂
Jess
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
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!!
Susan
I put my peppers covered in aluminum foil in cold oven set at 375 degrees when it gets to 375 I set timer for 10 minutes.