Description
Enjoy a healthier twist on taco night with these Keto Taco Stuffed Bell Peppers, filled with seasoned ground beef and topped with melted cheese. This dish is not only delicious but also low in carbs, making it perfect for a keto lifestyle.
Ingredients
Scale
- 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 your oven to 350°F (175°C). While the oven warms, spray a 9×13-inch baking dish with nonstick spray to prevent sticking.
- Rinse the bell peppers under cold water. Slice them lengthwise in half and remove the seeds and membranes. Place the pepper halves cut-side up in a microwave-safe casserole dish with ¼ cup of water. Cover the dish with a lid or wrap tightly with plastic wrap. Microwave for 5 to 6 minutes until the peppers start to soften, but remain firm.
- Once microwaved, carefully drain any excess water from the dish. Set the peppers aside while you prepare the filling.
- In a large skillet over medium heat, add the lean ground beef. Cook for about 8-10 minutes, breaking it up with a spatula until fully browned and no longer pink. Drain any excess grease if necessary.
- Add the taco seasoning mix and ¾ cup of water to the skillet with the ground beef. Stir well to combine and let it simmer for about 5 minutes, or until the mixture thickens and is fragrant. You’ll know it’s ready when the liquid is absorbed, and the beef is nicely coated with seasoning.
- Remove the skillet from heat and stir in the sour cream, salsa, and 1 cup of the shredded cheddar cheese until everything is well combined and creamy.
- Carefully arrange the halved bell peppers in the sprayed baking dish. Spoon the beef mixture generously into each pepper half, ensuring they are filled to the top.
- Sprinkle the remaining ½ cup of cheddar cheese evenly over the stuffed peppers. This will create a beautiful, gooey topping as they bake.
- Bake in the preheated oven for 20 to 30 minutes. Keep an eye on them, and when the peppers are soft and the cheese is melted and bubbly, they are ready to come out.
- Remove from the oven and allow them to cool slightly before serving. Top with your favorite taco toppings like avocado, cilantro, or diced tomatoes for added freshness.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 400
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 7.6 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg
Keywords: Don’t overcook the bell peppers during the microwave step. They should be slightly tender but still hold their shape; overcooking can lead to mushy peppers that won’t hold the filling well. You can substitute ground turkey or chicken for a leaner option.