Keto Taco Bell Peppers (Printable)

Bell peppers stuffed with seasoned ground beef and topped with melted cheddar cheese, perfect for a flavorful low-carb dish.

# Components:

→ Bell Peppers

01 - 4 large bell peppers, any color, tops sliced off and seeds removed

→ Taco Filling

02 - 1.1 lb ground beef, 80/20 blend
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 medium tomato, diced
06 - 1 tablespoon tomato paste
07 - 1 teaspoon ground cumin
08 - 1 teaspoon chili powder
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon dried oregano
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 2 tablespoons olive oil

→ Cheese and Garnish

14 - 1 cup shredded cheddar cheese
15 - 2 tablespoons fresh cilantro, chopped
16 - 2 tablespoons scallions, sliced
17 - Sour cream for serving

# Method:

01 - Preheat oven to 375 degrees Fahrenheit. Lightly grease a baking dish large enough to accommodate all bell peppers standing upright.
02 - Slice off tops from bell peppers and remove seeds and membranes. Trim the base slightly if needed to ensure they stand upright. Arrange in prepared baking dish.
03 - Heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic, sauté for 2 to 3 minutes until softened and fragrant.
04 - Add ground beef to skillet, breaking it apart with a spoon. Cook for 6 to 8 minutes until browned and cooked through. Drain excess fat if necessary.
05 - Stir in diced tomato, tomato paste, cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Simmer for 3 to 4 minutes until fragrant and slightly thickened.
06 - Distribute taco beef mixture evenly into hollowed bell peppers, packing gently and filling to the top.
07 - Sprinkle shredded cheddar cheese generously over the tops of each stuffed pepper.
08 - Cover baking dish loosely with aluminum foil. Bake for 20 minutes. Remove foil and bake for an additional 10 minutes until cheese is melted and bubbly.
09 - Remove from oven and garnish with cilantro and scallions if desired. Serve hot with a dollop of sour cream.

# Expert Advice:

01 -
  • It's a complete meal in one colorful package, so there's minimal cleanup and maximum satisfaction.
  • The spice blend is forgiving enough for beginners but layered enough to feel restaurant-quality.
  • You can prep these in advance and bake them whenever you're ready, making weeknight dinners genuinely stress-free.
02 -
  • If your peppers are too soft to hold their shape, they were probably too thin-walled to begin with—look for peppers that feel substantial when you pick them up.
  • Don't skip draining the excess fat from the beef because it can make the filling soggy and heavy rather than cohesive and satisfying.
03 -
  • Use fresh-shredded cheese instead of pre-shredded because it melts into a silkier, more luxurious layer on top.
  • Don't fill the peppers completely to the brim because the filling expands slightly as it cooks and you want to avoid overflow.
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