Keto Taco Stuffed Bell Peppers

The Keto Taco Stuffed Bell Peppers offer a satisfying twist on traditional tacos by using bell peppers as a flavorful and low-carb alternative to tortillas. Seasoned ground meat, gooey cheese, and your favorite keto-friendly toppings are baked inside tender roasted peppers, creating a juicy and savory meal without sacrificing the taco night experience. With simple prep, customizable spice levels, and easy serving suggestions like sour cream, avocado, and salsa, these stuffed peppers are perfect for effortless weeknight dinners, family meals, meal prep, or entertaining guests—delivering all the taco flavor in a keto-friendly, tortilla-free package.

Course Dinner, Main Course

Cuisine American, Mexican, Tex-Mex

Keyword gluten free, ground beef, keto, low-carb, meal prep, stuffed peppers, taco

Prep Time 20

Cook Time 30

Total Time 50

Servings peppers

Calories 420kcal

Equipment

large skillet
Cutting board
Chef's knife
Baking Dish
Mixing bowl
measuring spoons

Ingredients

For the peppers

6 medium bell peppers, any color tops sliced off and seeds removed
2 tablespoons olive oil for brushing peppers

For the taco meat filling

1 1/2 pounds ground beef 80/20 or 85/15
2 tablespoons olive oil or avocado oil, for cooking
1/2 cup yellow onion, finely diced about 1/2 small onion
3 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika or sweet paprika
1/2 teaspoon dried oregano
1/4 teaspoon ground cayenne pepper optional, to taste
1 teaspoon sea salt plus more to taste
1/2 teaspoon black pepper freshly ground
1/3 cup sugar-free salsa or crushed tomatoes thick, with no added sugar
1/4 cup water or beef broth, as needed
1 cup cauliflower rice, cooked well drained, optional for extra bulk

For the cheese and toppings

1 1/2 cups shredded cheddar cheese or Mexican blend, divided
1/2 cup sour cream for serving
1 avocado, diced or sliced or prepared guacamole
1/4 cup fresh cilantro, chopped for garnish
1/4 cup sliced black olives optional
1 lime, cut into wedges for serving

Instructions

Preheat the oven to 400°F and lightly grease a baking dish large enough to hold the bell peppers upright.
Slice the tops off the bell peppers, remove the seeds and membranes, and brush the outsides and insides lightly with olive oil.
Arrange the hollowed peppers cut side up in the baking dish and bake for 10 minutes to begin softening while you prepare the filling.
Heat the remaining olive oil in a large skillet over medium heat and add the diced onion, cooking until softened and translucent, about 3 to 4 minutes.
Add the minced garlic to the skillet and cook until fragrant, about 30 seconds, stirring constantly to prevent burning.
Add the ground beef to the skillet, breaking it up with a spatula, and cook until browned and no longer pink, draining excess grease if needed while leaving a little fat for flavor.
Stir in the chili powder, cumin, smoked paprika, oregano, cayenne, sea salt, and black pepper, coating the meat evenly in the spices.
Add the sugar-free salsa and water to the skillet, stir well, and simmer for 3 to 5 minutes until the mixture thickens and is saucy but not watery.
Fold the cooked cauliflower rice into the taco meat mixture, if using, and taste the filling, adjusting salt, pepper, or heat to your preference.
Remove the par-baked peppers from the oven and spoon a generous amount of the taco meat mixture into each pepper, packing it down slightly to fill to the top.
Sprinkle the tops of the stuffed peppers evenly with about 1 cup of the shredded cheddar cheese, reserving the remaining cheese for serving if desired.
Return the baking dish to the oven and bake the stuffed peppers for 15 to 18 minutes, until the peppers are tender and the cheese is melted and bubbly.
Remove the peppers from the oven and let them rest for 5 minutes, then garnish with the remaining shredded cheese if desired, sour cream, avocado, cilantro, and sliced olives.
Serve the keto taco stuffed bell peppers hot with lime wedges on the side for squeezing over the top and offer extra toppings like lettuce and additional salsa at the table.

Notes

To keep the peppers from becoming soggy, use a thick salsa or crushed tomatoes and avoid adding too much liquid to the filling. Choose peppers of similar size so they cook evenly and stand upright in the baking dish. For spicier peppers, increase the cayenne or add chopped jalapeño to the filling, or keep the base mild and let everyone customize their heat level with hot sauce at the table. These stuffed peppers reheat well for meal prep and can be stored in an airtight container in the refrigerator for up to 4 days or frozen individually for longer storage.

Nutrition