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–+ servings
A white baking dish of stuffed taco peppers with melted cheese and olives on top.

Stuffed Taco Peppers (Low Carb + High Protein)

Stuffed taco peppers are an easy, high-protein way to enjoy all the flavors of taco night without the extra carbs. Tender bell pepper halves are filled with seasoned ground beef, salsa, sour cream, and melted cheddar for a keto-friendly, low carb dinner that’s simple enough for busy weeknights and satisfying enough to become a regular in your rotation.
4.64 from 136 votes
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Author Kori Butler
Prep Time 8 minutes
Cook Time 35 minutes
Total Time 43 minutes
Course Beef Recipes
Cuisine Mexican
Servings 8 servings
Calories 219 kcal

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.
    Microwaving colorful halved bell peppers.
  • 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.
    Adding taco seasoning to ground beef for the stuffed taco peppers recipe.
  • Remove skillet from heat. Stir in sour cream, salsa, and 1 cup of the shredded cheddar cheese until fully combined.
    Making the filling for the taco stuffed bell peppers in a skillet.
  • Arrange peppers in the dish and fill each half generously with the beef mixture. Sprinkle with the remaining ½ cup cheddar cheese.
    Stuffing colorful bell peppers with ground beef taco filling and 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.
    Baking the recipe for taco stuffed peppers in the oven.

Video

Kori's Tips

For more helpful hints, substitution ideas, cooking tips, and other delicious recipes check out my post above.
TIPS:
Microwaving the peppers before baking helps soften them and reduces overall oven time. Because pepper size and microwave wattage can vary, start checking for doneness after 3 to 4 minutes. The peppers may look slightly shriveled after microwaving, which is expected. Since the filling is already fully cooked, pre-softening the peppers ensures they heat through evenly in the oven without becoming overly soft.
VARIATIONS:
This recipe is easy to customize. Ground turkey or chicken can be swapped in for the ground beef, and the heat level can be adjusted by choosing mild, medium, or hot salsa. Cheddar is classic, but a Mexican cheese blend also works well if that’s what you have on hand.
SERVING SUGGESTIONS:
Serve these stuffed peppers with your favorite taco-style toppings like shredded lettuce, diced tomatoes, cilantro, jalapeños, or a squeeze of lime. Extra salsa, guacamole, or sliced avocado make great additions, and they pair well with refried beans, Mexican-style fried rice, a simple salad, or black beans.

Nutrition

Serving: 1gCalories: 219kcalCarbohydrates: 7.6gProtein: 12gFat: 15.5gCholesterol: 39mgSodium: 316mgFiber: 1.7gSugar: 2g
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