These easy low-carb stuffed bell peppers are an amazing weeknight meal. Filled with perfectly seasoned ground beef, cauli rice, tomato and onion topped with gooey cheese. They are the best way to satisfy your taco cravings on the keto diet!
Making stuffed peppers keto
Making low-carb recipes can be a challenge, so here are a few things we did to make sure these stuffed peppers were keto-friendly:
- We ditched the taco seasoning packet with added fillers and carbs and made our own keto taco seasoning.
- Swapped out white rice for cauliflower rice.
- Only used 1/2 of a small onion.
- Added in some olives for extra healthy fats.
- Topped with some melty cheese!
Looking for more low carb recipes? Check out this roundup of more Amazing Keto Recipes.
Tips for these easy taco stuffed peppers
This recipe is pretty straightforward, but here are a few tips:
- Use a bag of pre-riced cauliflower rice to save yourself some time.
- If you’re looking for the lowest carb bell pepper, go with green peppers.
- The keto taco seasoning can be made in advance and stored in an airtight container in the cupboard.
- The cheese is totally optional, omit for Whole30 or strict Paleo.
- Add on your favorite toppings! We like avocado, cilantro and a dollop of chipotle aioli is a must.
More tips for cooking stuffed peppers
Sometimes stuffed peppers can come out dry and bland tasting, so don’t let that happen! Here are a few things to watch out for:
- Only cook the ground beef until it is just barely cooked through. It will finish browning and get a little crispy in the oven.
- Don’t omit the fire-roasted tomatoes, they keep the stuffed peppers juicy and flavorful.
- Be careful not to overcook the bell peppers. We prefer them with a little crunch, and the 15 minute cooking time is perfect for that.
More Keto ground beef recipes
Your turn to try this lazy keto meal
Time for you to give this super-easy (aka lazy) recipe a try! Pick up some fresh bell peppers and get ready for some keto-friendly taco flavors. Let us know how it goes by leaving a rating and review in the comments below. Don’t forget to take a pic and tag us on Instagram @realsimplegood, we love to see what you’re cooking!
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Easy Keto Stuffed Peppers (Taco Style)
Ingredients
For the peppers:
- 1 lb (453.59 g) ground beef
- 1/2 (1/2) onion, diced
- 2 cups (320 g) cauliflower rice
- 1 can (1 can) fire roasted tomatoes, drained, (14.5 oz)
- 1 can (1 can ) sliced olives, (14.5 oz)
- 6 (6) bell peppers
- 1 cup (112 g) shredded cheese
For the keto taco seasoning
- 1.5 tsp (1.5 tsp) chili powder
- 1.5 tsp (1.5 tsp) cumin
- 1 tsp (1 tsp) paprika, (smoked or regular)
- 3/4 tsp (3/4 tsp) garlic powder
- 1/2 tsp (1/2 tsp) oregano
- 1/2 tsp (1/2 tsp) pepper
- 1/2 tsp (1/2 tsp) salt
- 1/4 tsp (1/4 tsp) onion powder
- 1/4 tsp (1/4 tsp) cayenne pepper, (optional, omit or adjust to fit desired spice level)
Optional toppings:
- Avocado slices
- Chopped cilantro
- Hot sauce
Equipment
Instructions
- To make the keto taco seasoning, mix all of the seasonings together in a bowl or jar. Set aside.
- Dice onion and gather the remaining ingredients.
- Preheat oven to 400° Fahrenheit and line a baking sheet with parchment paper.
- Heat a large skillet over medium heat. Once hot, add in the ground beef and onion, breaking up the ground beef into small chunks. Cook, stirring occasionally, until the beef is almost cooked through, about 6 minutes.
- While the ground beef is cooking, prepare the bell peppers. Cut the tops of the bell peppers off and use your hands to carefully take out the seeds and membranes, leaving an empty "shell".
- Once the beef is almost cooked through, add the taco seasoning. Stir well to mix and cook for 1-2 minutes.
- Add the cauliflower rice, fire roasted tomatoes and olives to the meat mixture. Stir to mix and remove from heat.
- Place the bell peppers on the baking sheet. Fill each bell pepper up with the taco meat mixture from the skillet. Top each bell pepper with some cheese.
- Place in the oven to bake for 15 minutes, or until the bell peppers are cooked to your liking. Remove from the oven and serve.
Notes
Dinner was great! Made this last night for two people, lots of leftovers, so it makes 2 meals for us. The recommended 15 minutes here was way off, had to put back in oven a couple times until peppers were anywhere near softer – still had quite a “crunch” to them but this is a delicious meal nonetheless. The underestimated time here put dinner a bit later than we like, so take note. I’d say we ended up leaving them in the oven for 35-40 minutes, with lots of crunch still left. It could be due to us cooking the peppers snug together in a baking dish. Also, the amount of taco spice mix was quite a lot, we do like ours spicy but we did not use all the mix, perhaps a tsp leftover for something else. I’d recommend this dish, adjust accordingly.
Thanks for the feedback, every oven cooks differently and everyone likes a different level of crunch. Glad you enjoyed the flavor and have a method for making it to your liking again 🙂
Do you know how many carbs each serving has? 😭
It’s around 10 net carbs per serving. The nutrition information is at the bottom on the recipe card.
Holy Moly that was great!!
I used 3 bell peppers and a jalapeño for mine. I have a lot of left over meat mixture that I have ready in the fridge to make a giant pan of nachos for Sunday football! Woo hoo!
Thank you for this easy And DELICIOUS recipe!!
You are welcome! Thanks for coming back to leave a review and the nachos sound delicious 🙂
Hi, I am planning on making these within a few days. I noticed that the nutrition value does not change regardless of how many servings you are making. Is that correct? It seems like if I am making 2 peppers that the nutrition value would be less since I am making less. Thank you. Hopefully I will hear from you soon.
Hi there. Unfortunately, the nutrition information is not dynamic and doesn’t recalculate when you change the servings. It is always based on the original serving size so you’d have to do some quick math if you’re adjusting the servings.
Can you freeze leftovers?
We haven’t tried it but these should freeze and reheat ok 🙂
These were delicious and easy! Made great left-overs, too 🙂
That was amazing!!!! I did half bell peppers and half Anaheim peppers and enjoyed the Anaheim’s waaaay more.
Sounds good, thanks for sharing! Thanks for coming back to leave a rating and review, we appreciate it 🙂
There is no measurement for the taco seasoning. Does that mean that the entire recipe for taco seasoning should go into this dish? It doesn’t sound like it should, so I’ll play with the seasonings, but I do wish there had been a measurement for the seasoning as it would have made it a bit easier than having to keep tasting.
Hi there – the entire amount of taco seasoning should be used. Sorry if this was confusing.
Made these last night. SOOOO GOOD! Can’t wait to have leftovers for lunch.
Enjoy the leftovers Laura!