Beef Taco Stuffed Peppers take all the flavors of your favorite taco—seasoned ground beef, melty cheese, and fresh toppings—and bake them inside tender bell peppers.
They’re low-carb, gluten-free, and keto-friendly, but packed with so much flavor you won’t miss the tortilla. Perfect for meal prep, busy weeknights, or when you’re craving something healthy and satisfying.
Ingredients
For the Stuffed Peppers:
- 4 large bell peppers (any color)
- 1 lb (450g) ground beef (80/20)
- ½ onion, finely diced
- 2 cloves garlic, minced
- 1 packet (2 tbsp) taco seasoning (or homemade)
- ½ cup (120ml) tomato sauce
- ½ cup (120ml) diced tomatoes (or Rotel)
- 1 cup cooked rice or cauliflower rice (optional)
- 1 cup (115g) shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- Salt and black pepper, to taste
For Toppings:
- Sour cream
- Fresh cilantro, chopped
- Avocado slices
- Hot sauce
Instructions
1. Preheat and Prepare Peppers: Preheat oven to 375°F (190°C). Cut the bell peppers in half lengthwise. Remove the seeds and membranes. Place on a baking dish, cut-side up. Bake for 10 minutes to soften.
2. Cook the Ground Beef: While the peppers bake, heat a large skillet over medium-high heat. Add the ground beef and cook for 5 to 7 minutes until browned. Drain excess fat. Add the onion and cook for 3 minutes. Add the garlic and cook for 1 minute.
3. Season the Beef: Add the taco seasoning, tomato sauce, diced tomatoes, and rice (if using). Stir to combine. Simmer for 5 minutes until thickened. Season with salt and pepper.
4. Fill the Peppers: Remove the peppers from the oven. Spoon the beef mixture into each pepper half, pressing down gently. Top with shredded cheese.
5. Bake: Return to the oven and bake for 10 to 15 minutes until the cheese is melted and bubbly.
6. Serve: Top with sour cream, fresh cilantro, and avocado slices. Serve immediately.
These Beef Taco Stuffed Peppers are a healthy, flavorful twist on taco night—perfect for meal prep or a quick weeknight dinner.
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