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Taco Stuffed Peppers

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These cheesy Taco Stuffed Peppers are loaded with seasoned ground beef, salsa, and melty cheddar, offering all the bold flavors of a taco night in a low-carb, veggie-packed format that’s perfect for weeknight dinners.

Ingredients

Units Scale
  • 4 large green bell peppers, halved and deseeded
  • 1 lb ground beef
  • 1 tablespoon olive oil
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 tablespoon taco seasoning
  • 1/2 teaspoon cumin
  • 1 cup salsa
  • 1 cup cooked rice or cauliflower rice (optional)
  • 1 1/2 cups shredded cheddar cheese
  • Salt and pepper to taste
  • Fresh cilantro or green onions for garnish

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a baking dish.
  2. Heat olive oil in a skillet over medium heat. Add onion and garlic, sauté 2-3 minutes until fragrant.
  3. Add ground beef and cook until browned. Drain excess fat.
  4. Stir in taco seasoning, cumin, salsa, and rice if using. Simmer for 3-4 minutes until thickened. Season with salt and pepper.
  5. Place pepper halves in the baking dish and fill each with the beef mixture.
  6. Sprinkle shredded cheddar generously over each stuffed pepper.
  7. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 5-10 minutes until cheese is bubbly and golden.
  8. Garnish with cilantro or green onions and serve hot.

Notes

  • Use cauliflower rice to keep it low-carb.
  • Try different cheeses like Monterey Jack or pepper jack for a twist.
  • Stuffed peppers can be made ahead and refrigerated before baking.

Nutrition

Find it online: https://yumfoodusa.com/taco-stuffed-peppers/