These delicious cheesy taco stuffed peppers offer a fantastic solution for anyone seeking a low-carb dinner that doesn’t skimp on flavor.
They’re incredibly satisfying, packed with savory taco-seasoned meat and melty cheese, all nestled inside tender bell pepper halves. This recipe is designed for busy weeknights, making it a perfect addition to your meal rotation for a wholesome and easy family meal.
Whether you’re following a keto lifestyle or simply looking to reduce your carbohydrate intake, these stuffed peppers are a versatile and delicious option. They’re also excellent for meal prepping, allowing you to enjoy a quick and healthy dinner even when time is tight. Get ready to add a new favorite to your low-carb recipe collection!
Table of Contents
- What You’ll Love About This Quick And Easy Recipe
- Everything You Need To Make This Recipe Without Stress
- Time Needed From Start To Finish
- How To Make It Step By Step With Visual Cues
- Easy Variations And Serving Ideas That Fit Real Life
- Common Slip-Ups And How To Avoid Them
- How To Store It And Make It Ahead Without Ruining Texture
Cheesy Taco Stuffed Peppers (Keto, Low-Carb)
- Total Time: 35-40 minutes
- Yield: 4 servings 1x
Description
These cheesy taco stuffed peppers are a flavorful, low-carb, and keto-friendly dinner solution, packed with seasoned ground beef and melty cheese inside tender bell peppers. Perfect for busy weeknights and meal prepping, they offer a satisfying and customizable meal for the whole family.
Ingredients
Instructions
1. Preheat your oven to 375 F (190 C). Wash the bell peppers thoroughly. Carefully slice each pepper in half lengthwise, from stem to tip. Use a spoon to scoop out and discard the seeds and any white membranes inside. Place the pepper halves cut-side up in a baking dish.
2. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and break it apart with a spoon. Cook, stirring occasionally, until the meat is fully browned and no pink remains, typically about 5-7 minutes. Drain any excess grease from the skillet.
3. Reduce the heat to medium. Sprinkle the taco seasoning mix over the browned ground beef. Pour in the 1/2 cup of water. Stir everything together well, ensuring the seasoning is evenly distributed. Bring the mixture to a simmer and cook for 2-3 minutes, or until the liquid has mostly evaporated and the meat is well-coated with the seasoning.
4. Remove the skillet from the heat. Stir in half of the shredded cheddar cheese and half of the shredded Monterey Jack cheese into the seasoned ground beef mixture. Mix until the cheese is just melted and incorporated. Carefully spoon this cheesy taco meat mixture evenly into each of the prepared bell pepper halves, mounding it slightly if needed.
5. Sprinkle the remaining shredded cheddar cheese and Monterey Jack cheese generously over the top of each filled bell pepper.
6. Place the baking dish with the stuffed peppers into the preheated oven. Bake for 20-25 minutes, or until the bell peppers are tender-crisp and the cheese on top is melted, bubbly, and lightly golden brown. If you prefer softer peppers, you can bake them for an additional 5-10 minutes.
7. Carefully remove the baking dish from the oven. Let the stuffed peppers cool for a few minutes before serving, as the filling will be very hot. Garnish with chopped green onions, if desired, and serve with optional sour cream or salsa on the side.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: main dish
- Method: baking
- Cuisine: mexican
Nutrition
- Serving Size: 2 pepper halves
Keywords: keto, low-carb, taco, stuffed peppers, ground beef, cheesy, weeknight, dinner, meal prep, easy
What You’ll Love About This Quick And Easy Recipe
This recipe for cheesy taco stuffed peppers is a true weeknight hero for so many reasons. First and foremost, it’s incredibly flavorful, bringing all the beloved tastes of tacos into a convenient, low-carb package. The combination of seasoned ground meat, rich cheese, and the slight sweetness of bell peppers creates a balanced and satisfying meal that even picky eaters tend to enjoy. It’s perfect for families because it’s customizable – you can adjust the spice level to suit everyone’s preference. For those following a low-carb or keto diet, it’s a dream come true, offering a hearty and compliant meal without feeling like you’re missing out. You can serve these for a casual family dinner, a quick lunch, or even as a healthier option for a potluck. It’s a dish that feels comforting and familiar, yet fresh and exciting due to its low-carb twist.
Everything You Need To Make This Recipe Without Stress
Gathering your ingredients before you start cooking is a great way to ensure a smooth and stress-free experience in the kitchen. This recipe uses common pantry staples and fresh produce that are easy to find at any grocery store. You won’t need any fancy equipment, just a baking dish and a skillet.
INGREDIENTS:
- 4 large bell peppers (any color, but green is traditional for keto)
- 1 tablespoon olive oil
- 1 pound ground beef (80/20 or 90/10 lean)
- 1 packet (1 ounce) taco seasoning mix (ensure it’s low-carb/sugar-free if strictly keto)
- 1/2 cup water
- 1 cup shredded cheddar cheese, divided
- 1/2 cup shredded Monterey Jack cheese, divided
- 1/4 cup chopped green onions, for garnish (optional)
- Sour cream or plain Greek yogurt, for serving (optional)
- Salsa, for serving (optional, choose low-sugar if keto)
When it comes to the bell peppers, any color will work beautifully, but green peppers tend to have a slightly more robust, less sweet flavor that some prefer for savory dishes, and they are often highlighted in low-carb recipes. If you can’t find ground beef, ground turkey or chicken can be a leaner alternative, though the flavor profile will be slightly different. Just be sure to season it well. For the taco seasoning, many brands offer low-sodium or sugar-free versions, which are excellent choices for managing carb intake. If you don’t have a pre-made mix, you can create your own with chili powder, cumin, paprika, garlic powder, onion powder, and a pinch of cayenne pepper for heat. Feel free to experiment with different cheese blends; a Mexican blend or even pepper jack can add a nice kick.
Time Needed From Start To Finish
This recipe is designed for efficiency, making it perfect for those busy weeknights when you want a homemade meal without spending hours in the kitchen.
- Prep time: 15 minutes
- Cook time: 20-25 minutes
- Total time: 35-40 minutes
The hands-on preparation is minimal, focusing mainly on browning the meat and preparing the peppers. The majority of the time is spent letting the peppers bake in the oven, allowing them to soften and the cheese to melt into a gooey, delicious topping. This makes it an ideal dish to get started and then attend to other tasks while it finishes cooking.
How To Make It Step By Step With Visual Cues
Creating these cheesy taco stuffed peppers is a straightforward process that yields impressive results. Follow these steps for a delicious and satisfying meal.
- Prepare the Bell Peppers: Begin by preheating your oven to 375°F (190°C). Wash the bell peppers thoroughly. Carefully slice each pepper in half lengthwise, from stem to tip. Use a spoon to scoop out and discard the seeds and any white membranes inside. Place the pepper halves cut-side up in a baking dish. A 9×13 inch dish usually fits four large peppers comfortably.
- Brown the Ground Meat: Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and break it apart with a spoon. Cook, stirring occasionally, until the meat is fully browned and no pink remains, typically about 5-7 minutes. Drain any excess grease from the skillet to keep the dish from becoming oily.
- Season the Taco Meat: Reduce the heat to medium. Sprinkle the taco seasoning mix over the browned ground beef. Pour in the 1/2 cup of water. Stir everything together well, ensuring the seasoning is evenly distributed. Bring the mixture to a simmer and cook for 2-3 minutes, or until the liquid has mostly evaporated and the meat is well-coated with the seasoning.
- Fill the Peppers: Remove the skillet from the heat. Stir in half of the shredded cheddar cheese and half of the shredded Monterey Jack cheese into the seasoned ground beef mixture. Mix until the cheese is just melted and incorporated. Carefully spoon this cheesy taco meat mixture evenly into each of the prepared bell pepper halves, mounding it slightly if needed.
- Add the Remaining Cheese: Sprinkle the remaining shredded cheddar cheese and Monterey Jack cheese generously over the top of each filled bell pepper. This will create a beautiful, bubbly, golden crust as they bake.
- Bake to Perfection: Place the baking dish with the stuffed peppers into the preheated oven. Bake for 20-25 minutes, or until the bell peppers are tender-crisp (meaning they are soft but still hold their shape) and the cheese on top is melted, bubbly, and lightly golden brown. If you prefer softer peppers, you can bake them for an additional 5-10 minutes.
- Serve Warm: Carefully remove the baking dish from the oven. Let the stuffed peppers cool for a few minutes before serving, as the filling will be very hot. Garnish with chopped green onions, if desired, and serve with optional sour cream or salsa on the side.
Easy Variations And Serving Ideas That Fit Real Life
These cheesy taco stuffed peppers are incredibly versatile and can be adapted to suit various tastes and occasions. For a kid-friendly version, you might use a mild taco seasoning and offer a side of plain tortilla chips for dipping the filling. You can also add a small amount of cooked rice or black beans (if not strictly low-carb) to the meat mixture to stretch the meal further and provide a different texture.
To add more vegetables, consider stirring in some finely diced zucchini, corn (again, if not strictly low-carb), or even spinach into the meat mixture before stuffing the peppers. For a bit of heat, a pinch of red pepper flakes or a dash of hot sauce can be added to the taco meat. If you’re looking for a vegetarian option, crumbled plant-based ground meat or a mixture of seasoned black beans and corn can be used as the filling.
These stuffed peppers are hearty enough to be a complete meal on their own, but they also pair wonderfully with a simple side salad dressed with a light vinaigrette. For a more substantial meal, consider serving them alongside a bowl of cauliflower rice or a side of steamed green beans. Optional toppings can elevate the experience: think fresh avocado slices or guacamole, a dollop of Greek yogurt for a healthier alternative to sour cream, or a sprinkle of fresh cilantro. They are also fantastic for a casual buffet-style meal, allowing guests to customize their toppings.
Common Slip-Ups And How To Avoid Them
Even simple recipes can have common pitfalls, but knowing what to watch out for can help you achieve perfect results every time. One frequent mistake is overcooking the bell peppers, which can make them too soft and watery, losing their structural integrity. To avoid this, keep an eye on them during the last few minutes of baking. You want them tender enough to cut easily but still firm enough to hold their shape. If you prefer them firmer, you can pre-bake the empty pepper halves for 10-15 minutes before filling them.
Another common issue is a bland filling. This often happens if you don’t use enough seasoning or if your taco seasoning mix is old and has lost its potency. Always taste the meat mixture after seasoning and adjust if necessary. If you’re making your own seasoning, don’t be shy with the spices. Also, make sure to drain excess grease from the ground beef; too much fat can make the filling greasy and less appealing. Finally, ensure your cheese is evenly distributed both within the filling and on top for that perfect melty, cheesy bite in every forkful.
How To Store It And Make It Ahead Without Ruining Texture
These cheesy taco
FAQs
- Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
- How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
- Can I adjust sweetness? Yes—add more or less sweetener to taste.
- Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.
