Keto Taco Stuffed Peppers Recipe
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
38 mins
-
Total Time
48 mins
-
Servings
4 servings
-
Calories
553 kcal
-
Course
Main Course, Dinner
-
Cuisine
South American, American, Mexican, Tex-Mex
Keto Taco Stuffed Peppers Recipe
Description
The peppers are halved and cleaned of seeds before being placed cut side up in a baking dish. Ground beef is sautéed with onions, then combined with taco seasoning, diced tomatoes, green chiles, and a portion of the shredded cheese. This mixture is spooned into the pepper halves.
Covering the baking dish and baking at 400°F softens the peppers and allows the flavors to meld. Removing the foil towards the end lets the remaining cheese melt and brown slightly. The filling is rich, with the cheese adding creaminess and the diced tomatoes and chiles contributing moisture and subtle heat.
Serve the stuffed peppers warm as a low-carb main course option. They can be topped with sour cream, pico de gallo, cilantro, lime wedge, or shredded lettuce for added freshness and flavor contrast.
The recipe suggests alternative ground meats like turkey or chicken, and recommends refrigeration for leftovers, noting freezing is not advised as peppers turn mushy.
Ingredients
- 1 tablespoon butter
- ½ cup onion chopped
- 1 pound ground beef
- 1 taco seasoning look for one without fillers, packet
- 10 ounce diced tomatoes Rotel brand
- 10 ounce green chiles Rotel brand
- 2 cups Mexican cheese blend divided, shredded
- 2 bell pepper any color (or 3 large peppers, extra-large
- Pico de Gallo cilantro, sour cream, lime wedges, shredded lettuce, optional topping
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
- You can substitute ground beef with ground turkey, chicken, or pork based on preference.
- Store leftovers in a closed container in the refrigerator for up to 4 days; reheat in microwave or oven.
- Freezing is not recommended because the texture of the peppers can become mushy after thawing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 553 kcal
% Daily Value*
| Serving | 1pepper | |
| Calories | 553kcal | 28% |
| Carbohydrates | 9g | 3% |
| Protein | 34g | 68% |
| Fat | 42g | 65% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 141mg | 47% |
| Sodium | 521mg | 22% |
| Potassium | 642mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 2426IU | 49% |
| Vitamin C | 84mg | 93% |
| Calcium | 420mg | 42% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
