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Keto Taco Stuffed Bell Pepper Meal Prep - Easy, Flavor-Packed, and Low-Carb

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 6 medium bell peppers (any color; red and yellow are sweeter, green are less sweet)
  • 1.5 pounds ground beef (80–90% lean; or use ground turkey or chicken)
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1/2 cup sugar-free salsa (check labels for added sugars)
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt (plus more to taste)
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne (optional, for heat)
  • 1/2 cup beef broth (or water)
  • 1.5 cups shredded cheese (cheddar, Monterey Jack, or a blend)
  • 1/3 cup full-fat sour cream
  • 1 ripe avocado (optional, for serving after reheating)
  • Fresh cilantro and lime wedges (optional)
  • Olive oil or avocado oil (for sautéing)

Method
 

  1. Prep the peppers. Slice the tops off the bell peppers and remove seeds and membranes. If they wobble, shave a thin slice off the bottom to help them stand. Place in a baking dish, open side up. Preheat the oven to 375°F (190°C).
  2. Soften the peppers (optional but recommended). Brush or spray the peppers with oil and bake for 10 minutes while you cook the filling. This helps them become tender without overcooking the filling.
  3. Sauté aromatics. Heat a tablespoon of oil in a large skillet over medium heat. Add the onion and cook 3–4 minutes until translucent. Stir in the garlic and cook 30 seconds until fragrant.
  4. Brown the meat. Add the ground beef and break it up with a spatula. Cook until no longer pink, about 6–8 minutes. Drain excess fat if needed, leaving about a tablespoon for flavor.
  5. Season and simmer. Stir in chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne. Add tomato paste, salsa, and beef broth. Simmer 3–4 minutes until thick and saucy. Taste and adjust seasoning.
  6. Add cheese. Stir in 1/2 cup of the shredded cheese until melted into the filling. This helps bind the mixture and adds richness.
  7. Fill the peppers. Remove peppers from the oven. Spoon the taco mixture evenly into each pepper, packing it down slightly. Top with the remaining cheese.
  8. Bake. Return to the oven for 12–15 minutes, until the cheese is bubbling and the peppers are tender but still hold their shape.
  9. Finish and cool. Let the peppers cool 10 minutes before meal-prepping. Mix the sour cream with a pinch of salt and a squeeze of lime for a quick sauce. Garnish peppers with cilantro if serving right away.
  10. Portion for meal prep. Place one or two peppers into each container. Keep sour cream and avocado separate to add after reheating. Include a lime wedge if you like a fresh hit of acidity.