These keto taco stuffed bell peppers may be the best low carb stuffed pepper recipe yet! They’re so delicious and make a fun meal idea for days when you don’t want to put too much thought into your meals!
Tips for making keto taco stuffed peppers
To shorten the cooking time, and make peppers really soft, you can pre-cook them. You can place them in the oven for 10 minutes before use, with the stem on, or microwave for a few minutes until slightly softened. Afterwards, remove the top and seeds before stuffing.
Another important tip, and that is linked with the freezing of the peppers is to cook the meat properly. I cannot emphasize the importance of this, but just to say – cooked meat will not give you any food poisoning.
You can use homemade Taco seasoning if you have some as homemade seasoning has fewer carbs.
Ingredients to make low carb stuffed taco bell peppers
- 0.5lb. ground beef
- A splash of olive oil
- 1 tbsp taco seasoning
- Salt and pepper, to taste
- ½ cup sour cream
- ½ cup mild salsa
- ½ cup grated cheddar cheese
- 2 green bell peppers, halved
- A splash of water
How to make keto taco stuffed bell peppers
To start, gather all of your ingredients in once place then heat some oil in a skillet over medium-high heat.
Add beef and cook until browned. Then add taco seasoning and water and cook for 2 minutes.
Add sour cream and salsa and cook for 3 minutes.
Next, add in half the cheddar cheese and cook until melted and also preheat oven to 350F.
Cut peppers in half and remove seeds. Place the peppers in a baking dish and pour in ¼ cup of hot water. Fill the peppers with beef mixture and bake for 35 minutes.
Remove from the oven and cover with remaining cheese. Bake until the cheese is melted and bubbly.
Serve these stuffed bell peppers warm.
How to core peppers for stuffed pepper recipe?
The easiest thing to do is cut them by length and remove seeds and membrane. Also, you can cut the top off. I like to take a small spoon and carefully remove the membrane and the seeds.
Can I boil the peppers before stuffing them?
Yes, you can boil the peppers before stuffing them. Simply place in a pot of boiling water and cook for 5 minutes. Then drain and set aside until you’re ready to stuff the bell peppers. You can also gently bake or microwave until slightly soft before stuffing.
How do you keep stuffed peppers from falling over?
To ensure your peppers stay upright, you can try picking out bell peppers that have a ‘flatter’ bottom. Beside that, you can you can bring them together, in a tight area, (perhaps a smaller baking dish). The closeness will help them all stand upright. Lastly, if you are filling your peppers upright, with just top being cut, you can wrap the bottom part in aluminum foil and make like a small stand.
What sides to serve with taco stuffed peppers
The stuffed peppers can be served with:
- A fresh lettuce and avocado salad
- Roasted zucchini fries
- Mashed cauliflower
- Keto bread chips
How to store stuffed keto taco peppers
If you do not want to freeze the peppers, you can store them in a fridge, in an airtight container, for 4 days. If you want to store them in a freezer, I advise that you do not sprinkle with cheese on the top. Instead reserve the cheese and sprinkle over the peppers when you want to serve them.
How to reheat
- If reheating from the fridge, just microwave for 50 seconds on high.
- If reheating from the freezer, thaw bell peppers and place in the oven for 10 minutes.
More Keto Ground Beef Recipes
Keto Taco Stuffed Bell Peppers
These keto taco stuffed bell peppers may be the best low carb stuffed pepper recipe yet! These stuffed peppers are perfect for a quick keto lunch or dinner!
Ingredients
- 0.5lb. ground beef
- A splash of olive oil
- 1 tbsp taco seasoning
- Salt and pepper, to taste
- ½ cup sour cream
- ½ cup mild salsa
- ½ cup grated cheddar cheese
- 2 green bell peppers, halved
- A splash of water
Instructions
- To start, gather all of your ingredients in once place then heat some oil in a skillet over medium-high heat.
- Add beef and cook until browned. Then add taco seasoning and water and cook for 2 minutes.
- Add sour cream and salsa and cook for 3 minutes.
- Next, add in half the cheddar cheese and cook until melted and also preheat oven to 350F.
- Cut peppers in half and remove seeds. Place the peppers in a baking dish and pour in ¼ cup of hot water. Fill the peppers with beef mixture and bake for 35 minutes.
- Remove from the oven and cover with remaining cheese. Bake until the cheese is melted and bubbly.
- Serve the stuffed bell peppers warm.
Nutrition Information:
Yield:
2Serving Size:
2 halvesAmount Per Serving: Calories: 546Total Fat: 39.5gSaturated Fat: 19.8gCholesterol: 153mgSodium: 540mgCarbohydrates: 8.1gNet Carbohydrates: 5.9gFiber: 2.2gSugar: 3.8gProtein: 38.2g
