Description
Stuffed taco peppers are an easy, high-protein way to enjoy all the flavors of taco night without the extra carbs. Tender bell pepper halves are filled with seasoned ground beef, salsa, sour cream, and melted cheddar for a keto-friendly, low carb dinner thats simple enough for busy weeknights and satisfying enough to become a regular in your rotation.
Ingredients
Scale
- 4 medium bell peppers, any color ((seeded and halved))
- 1½ pounds lean ground beef
- 1 recipe or packet taco seasoning mix ((use gluten free if needed))
- ¾ cup water
- 1½ cup cheddar cheese
- 1 cup sour cream
- ½ cup salsa
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray.
- Wash peppers, slice lengthwise in half, and remove seeds and membranes. Place pepper halves cut-side up in a microwave-safe casserole dish with ¼ cup water. Cover and microwave 5 to 6 minutes, or until peppers are just starting to soften. Carefully drain any excess water.
- While the peppers cook, brown the ground beef in a large skillet over medium heat until cooked through, breaking it up as it cooks. Drain excess grease if needed. Add taco seasoning and ¾ cup water to the skillet. Stir and simmer according to the recipe or packet directions, until the mixture thickens.
- Remove skillet from heat. Stir in sour cream, salsa, and 1 cup of the shredded cheddar cheese until fully combined.
- Arrange peppers in the dish and fill each half generously with the beef mixture. Sprinkle with the remaining ½ cup cheddar cheese.
- Bake 20 to 30 minutes, or until peppers are soft, heated through, and the cheese is melted. Serve warm and top with your favorite taco toppings.
Nutrition
- Calories: 219 kcal
- Sugar: 2 g
- Fat: 15.5 g
- Carbohydrates: 7.6 g
- Protein: 12 g