Taco Stuffed Bell Peppers (Whole30 + Keto)
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
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!
- 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