Keto Taco Stuffed Bell Peppers (Printable Version)

Savory ground beef taco filling stuffed in colorful bell peppers with melted cheddar cheese topping.

# The Ingredients You'll Need:

→ Bell Peppers

01 - 4 large bell peppers, any color, tops removed and seeds cleaned

→ Taco Filling

02 - 1.1 lb ground beef (80/20 blend)
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 medium tomato, diced
06 - 1 tablespoon tomato paste
07 - 1 teaspoon ground cumin
08 - 1 teaspoon chili powder
09 - 0.5 teaspoon smoked paprika
10 - 0.5 teaspoon dried oregano
11 - 0.5 teaspoon salt
12 - 0.25 teaspoon black pepper
13 - 2 tablespoons olive oil

→ Cheese and Garnish

14 - 1 cup shredded cheddar cheese
15 - 2 tablespoons fresh cilantro, chopped
16 - 2 tablespoons scallions, sliced
17 - Sour cream for serving

# Step-by-Step Instructions:

01 - Preheat oven to 375°F. Lightly grease a baking dish large enough to accommodate all bell peppers standing upright.
02 - Slice off pepper tops and remove seeds. Trim bases as needed to ensure peppers stand upright. Arrange in prepared baking dish.
03 - Heat olive oil in large skillet over medium heat. Add onion and garlic, sauté 2-3 minutes until softened and fragrant.
04 - Add ground beef to skillet, breaking apart while cooking. Cook 6-8 minutes until fully browned. Drain excess fat if necessary.
05 - Stir in diced tomato, tomato paste, cumin, chili powder, smoked paprika, oregano, salt, and pepper. Simmer 3-4 minutes until flavors meld and mixture slightly thickens.
06 - Divide taco beef mixture evenly among hollowed bell peppers, packing gently to fill completely.
07 - Sprinkle shredded cheddar cheese generously over top of each stuffed pepper.
08 - Cover baking dish loosely with aluminum foil. Bake 20 minutes in preheated 375°F oven.
09 - Remove foil and bake additional 10 minutes until cheese is melted and bubbly.
10 - Remove from oven. Top with fresh cilantro and scallions if desired. Serve hot with sour cream on the side.

# Additional Tips::

01 -
  • It feels like comfort food while keeping your macros in check, no guilt required.
  • The prep is genuinely fast, and watching those peppers go from prepped to golden in the oven feels like you've done something impressive.
  • You can make four servings at once and still have leftovers that taste even better the next day.
02 -
  • Don't skip the foil for the first part of baking or your peppers will dry out and wrinkle like they're exhausted, rather than tender and plump.
  • If your peppers are on the smaller side, reduce the oven time by 5 minutes since they'll cook faster and you want them tender but not collapsed.
03 -
  • Cut a thin slice off the bottom of each pepper if they won't stand upright—it sounds fussy but makes plating and presentation infinitely easier.
  • Don't waste the beef drippings if they're not excessive; they add so much flavor that you should taste the filling before you drain anything away.
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