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Keto Taco Stuffed Peppers - A Flavorful, Low-Carb Weeknight Favorite

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 4 large bell peppers (any color; red and yellow are sweeter, green is less sweet)
  • 1 pound (450 g) ground beef (80/20 or 85/15 for a juicy filling)
  • 1/2 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1/2 cup sugar-free salsa (look for no-added-sugar, low-carb)
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • Salt and black pepper to taste
  • 1 cup shredded cheddar or Mexican blend cheese (divided)
  • 2 tablespoons olive oil (divided)
  • 2 tablespoons chopped cilantro (optional, for garnish)
  • 1 avocado, diced (optional topping)
  • Sour cream or Greek yogurt for serving (optional)
  • Lime wedges (optional)

Method
 

  1. Preheat and prep the peppers: Heat the oven to 375°F (190°C). Slice the tops off the peppers and remove seeds and membranes. If they don’t stand upright, shave a thin slice off the bottom to level them.
  2. Par-roast the peppers: Rub the peppers with 1 tablespoon olive oil and a pinch of salt. Place in a baking dish and bake for 12–15 minutes to soften slightly. This helps them cook evenly and stay tender.
  3. Cook the aromatics: While the peppers bake, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add onion and cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
  4. Brown the beef: Add the ground beef, breaking it up with a spatula. Cook until no longer pink, about 5–7 minutes. Drain excess fat if needed, leaving a little for flavor.
  5. Season the filling: Stir in tomato paste and cook 1 minute to caramelize slightly. Add salsa, chili powder, cumin, smoked paprika, oregano, cayenne (if using), and a good pinch of salt and pepper. Simmer 2–3 minutes until thick and well combined.
  6. Add cheese: Remove from heat and stir in half of the shredded cheese (about 1/2 cup). This binds the filling and keeps it juicy.
  7. Stuff the peppers: Spoon the beef mixture into the par-roasted peppers, packing it in gently and mounding the tops.
  8. Bake: Sprinkle the remaining cheese over the stuffed peppers. Return to the oven and bake 12–15 minutes, until the cheese is melted and bubbly and the peppers are fork-tender.
  9. Finish and serve: Let cool 5 minutes. Top with cilantro, avocado, and a dollop of sour cream if you like. Serve with lime wedges for a bright finish.