Taco Stuffed Bell Peppers (Whole30 + Keto)

3 from 6 votes
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4
Calories: 345kcal
This is such an easy meal with so much flavor, it's kind of absurd. These Paleo + Whole30 taco stuffed bell peppers look so amazing and taste even better!
Print Recipe


  • 2 cups rice (optional - omit for Whole30 & Keto)
  • 1 lb grassfed ground beef
  • 1/2 onion, diced
  • 1 can diced green chilies (~4oz)
  • 4 bell peppers, cut in half with the tops cut off and seeds removed
  • 1 batch of our homemade taco seasoning (ingredients below)

For the taco seasoning:

  • 1 tsp garlic powder
  • 1 tsp chili powder
  • ½ tsp paprika
  • ½ tsp cumin
  • ½ tsp onion powder
  • ¼ tsp cayenne pepper
  • ¼ tsp pepper
  • ¼ tsp salt
  • ¼ tsp oregano


  • If you are using rice, cook the rice and have it ready. Or, if you are like us, just use the organic jasmine rice from Trader Joe's it is ready in 3 minutes in the microwave.
  • Heat a large pan over medium heat.
  • Add in the ground beef and onion to the pan to brown.
  • Mix up the taco seasoning and get your peppers ready while the beef is cooking.
  • Preheat your oven to 350 degrees.
  • Once the beef is browned, add the taco seasoning and green chilies. Mix well.
  • Add in the rice and mix everything together one last time.
  • Place the bell peppers on a baking sheet. Fill them up with the beef mixture.
  • Place in the oven to bake for 15-20 minutes, until the pepper is cooked to your liking. We like the peppers with a little crunch, so 15 minutes was just right.
  • Serve your peppers with optional toppings of salsa, tomatoes, olives, avocado, cilantro, etc.


Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet and do not include rice for this recipe. See our full nutrition information disclosure here.  


Calories: 345kcal | Carbohydrates: 13g | Protein: 21g | Fat: 23g | Saturated Fat: 8g | Fiber: 5g