A Spicy Perspective

Keto Taco Stuffed Peppers

Keto Taco Stuffed Peppers Recipe – These low carb stuffed bell peppers taste just like delicious tacos loaded with savory ground beef, cheese, and fresh veggies, but are keto and gluten-free!

keto taco stuffed peppers

Isn’t dinner just better when served in a pepper? I’m sure I’ve read that somewhere…

We love making all sorts of stuffed pepper variations, like Buffalo Chicken Stuffed Peppers, Paella Stuffed Peppers, and these Vegetarian Stuffed Peppers made with broccoli and cheese. But although they are scrumptious, many use rice as a filler and are therefore not fitting for a low carb diet.

So today we wanted to share a keto-friendly and gluten-free stuffed pepper recipe that is low in carbs AND packed with deliciousness. These Keto Taco Stuffed Peppers are meaty, cheesy, and bursting with fresh flavors! They are perfect to enjoy with your favorite southwestern-inspired side dishes, and are even great to prepare ahead as part of your weekly meal plan.

low carb stuffed peppers recipe

The Best Keto Stuffed Peppers

Mexican Stuffed Peppers taste just like a crunchy taco, but are super healthy and hearty. Your choice of colorful peppers are loaded with seasoned ground beef, veggies, and lots of cheese for bold, satisfying flavor in every bite. Each pepper is practically a meal in itself!

Start-to-finish keto stuffed bell peppers take less than an hour to prepare, and this recipe can easily be customized as you like. Make your taco stuffed peppers mild or spicy, and you can even swap the ground beef with turkey or pork for a leaner dish.

Plus, leftovers are just as yummy – so you’ll be able to enjoy all of this goodness for several days!

gluten free taco stuffed peppers

Ingredients You Need

To make our healthy(ish) Mexican stuffed peppers recipe you’ll need:

  • Butterunsalted
  • Onionchopped
  • Ground beefor ground turkey or pork
  • Taco seasoning packetI suggest finding a wholesome version with less fillers
  • Rotel diced tomatoes and chilies – your choice of mild or hot
  • Shredded Mexican cheese blendor preferred shredded cheese that melts
  • Large bell peppersany color

And any taco toppings you like, such as sour cream, avocado, or salsa.

rotel and ground beef

How to Make Keto-Friendly Taco Stuffed Peppers

I like to make a large batch of these peppers for an easy Sunday dinner, and enjoy leftovers as a quick and filling lunch to start the week.

Here’s how to make the best gluten-free Keto Taco Stuffed Peppers:

First, preheat the oven to 400 degrees F. Prep the bell peppers by cutting in half and removing the seeds. Then place each half cut side up on a rimmed baking sheet.

Set a large skillet over medium heat, and add the butter and onions. Sauté for just a few minutes to soften the onions before adding in the ground beef. Break the meat apart with a wooden spoon and cook until browned.

To the ground beef mix in the taco seasoning, Rotel, and 1 ¼ cups shredded cheese. Be sure to stir well to evenly combine.

shredded mexican cheese

Next, use a spoon to scoop the meat filling into the empty bell pepper halves.

Get the Complete (Printable) Keto Taco Stuffed Peppers Recipe Below. Enjoy!

filling each pepper

Cover the dish tightly with foil, and bake in the preheated oven for 30 minutes, or until the peppers are soft. Remove the foil the last 5 minutes of baking, and sprinkle the remaining cheese over the tops.

When the Mexican stuffed peppers are done the cheese on top should be totally melted to ooey-gooey perfection. You can broil them for a minute or two if you like a bit of bubbly brown-ness to your cheese.

baked with cheese

Suggestions for Serving Taco Stuffed Peppers

Serve the low carb stuffed peppers warm along with your favorite taco toppings like:

  • Sour cream
  • Salsa
  • Pico de gallo
  • Chopped cilantro
  • Lime wedges
  • Shredded lettuce.

These hearty Keto Stuffed Peppers can be enjoyed by themselves, or go great with nearly any side dish. Try them with Grilled Mexican Street Corn Salad, Frijoles de la Olla (Mexican Pinto Beans), or this Mexican Caprese Salad for a complete and healthy meal with lots of southwestern flavors!

low carb keto stuffed taco peppers recipe

How to Store Leftovers

Place cooled leftovers in a container with a lid and keep in the refrigerator for up to 4 days. Enjoy the stuffed peppers cold, or reheated in a microwave or oven.

I do not recommend that you freeze, however, as the peppers tend to get a bit mushy after thawing.

stuffed bell peppers with sour cream

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Keto Taco Stuffed Peppers Recipe

Prep Time: 10 minutes
Cook Time: 38 minutes
Total Time: 48 minutes
These low carb stuffed peppers taste just like delicious tacos loaded with savory ground beef, cheese, and fresh veggies, but are keto and gluten free!
Servings: 4 servings

Ingredients

  • 1 tablespoon butter
  • ½ cup chopped onion
  • 1 pound ground beef
  • 1 taco seasoning packet look for one without fillers
  • 10 ounce Rotel diced tomatoes and green chiles
  • 2 cups shredded Mexican cheese blend divided
  • 2 extra-large bell peppers any color (or 3 large peppers)
  • Optional Toppings: Pico de gallo cilantro, sour cream, lime wedges, shredded lettuce

Instructions

  • Preheat the oven to 400 degrees F. Cut the bell peppers in half and remove the seeds. Place the pepper halves, cut side up, in a rimmed baking dish.
  • Set a large skillet over medium heat. Add the butter and onions. Sauté for 2-3 minutes to soften. Then add in the ground beef. Break the meat apart with a wooden spoon and brown for 4-5 minutes.
  • Mix in the taco seasoning, rotel, and 1 ¼ cups shredded cheese. Stir well. Scoop the meat filling into the empty bell pepper halves.
  • Cover the dish with foil and bake for 30 minutes, or until the peppers are soft. Remove the foil the last 5 minutes, and sprinkle the remaining cheese over the tops.
  • Serve warm, as-is, or topped with sour cream, pico de gallo, cilantro, lime wedges, or shredded lettuce.

Notes

Don’t want to use ground beef? You can use ground turkey, chicken, or pork as well!
Place cooled leftovers in a container with a lid and keep in the refrigerator for up to 4 days. Enjoy the stuffed peppers cold, or reheated in a microwave or oven.
I do not recommend that you freeze, however, as the peppers tend to get a bit mushy after thawing.

Nutrition

Serving: 1pepper, Calories: 553kcal, Carbohydrates: 9g, Protein: 34g, Fat: 42g, Saturated Fat: 20g, Cholesterol: 141mg, Sodium: 521mg, Potassium: 642mg, Fiber: 2g, Sugar: 6g, Vitamin A: 2426IU, Vitamin C: 84mg, Calcium: 420mg, Iron: 3mg
Course: dinner, Main, Main Course
Cuisine: Central American, Mexican, South American, southwest, Tex-Mex
Author: Sommer Collier

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3 comments on “Keto Taco Stuffed Peppers”

  1. I made this for dinner tonight as we’re trying to cut back on carbs. They were SO good and filling! We topped with shredded cabbage, diced red onion, lime wedges, and avocado. I served some pinto beans on the side both my husband and I thought they were delicious. We were not really big fans of stuffed peppers growing up because they seemed mushy, but the way these are prepared, they retain their structure and texture and are great! Will definitely be making again, maybe with ground turkey, who knows!

  2. Pingback: The Cookie Raccoon #3 - TikTok & Subway Smoothies - Cookie Raccoon

  3. One of my favorite taco recipes that is great when I want to eat low carb.