Go Back
+ servings
Print

Taco Stuffed Peppers (Keto, Low Carb)

These taco stuffed peppers are cheesy and delicious. These are great if you are following a low carb or keto diet.
Course Dinner
Cuisine Mexican
Keyword keto
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6
Calories 432kcal

Ingredients

  • 1 tbsp. Olive oil
  • 1 ½ lb Ground beef
  • 1 Small onion chopped
  • 2 Cloves garlic minced
  • 3 Large bell peppers
  • 1 tbsp Chili powder
  • ½ tsp Onion powder
  • 1 tsp Paprika
  • 1 ½ tsp Cumin
  • 1 cup Shredded lettuce
  • 6 Cherry tomatoes diced
  • 2 tbsp Full fat sour cream
  • 1 cup Shredded cheddar cheese

Instructions

  • Preheat the oven to 350 degrees.
  • Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the onion, and saute for 2-3 minutes when the onions begin to soften.
  • Add in the minced garlic, and stir for 30 seconds.
  • Toss in the ground beef, and break it up, stirring often while it browns.
  • Mix in 1 tablespoon of chili powder.
  • Add in the onion powder, paprika and cumin. Stir the meat mixture well, and continue to cook it until it is completely browned.
  • Slice each bell pepper in half, and remove the insides along with the seeds.
  • Place the bell peppers halves cut side up into a casserole or high sided baking dish.
  • Fill each bell pepper half with the meat mixture. It is okay to heap the mixture up over the top of the bell pepper if needed.
  • Top the meat filled pepper halves with 1 cup of shredded cheddar cheese.
  • Bake the peppers in the oven for 25-30 minutes until the cheese has melted, and the peppers are starting to turn tender.
  • Remove the peppers from the oven, top with shredded lettuce, diced tomato and sour cream.

Nutrition

Calories: 432kcal | Carbohydrates: 8g | Protein: 25g | Fat: 32g | Saturated Fat: 13g | Cholesterol: 102mg | Sodium: 225mg | Potassium: 574mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2805IU | Vitamin C: 81.8mg | Calcium: 184mg | Iron: 3.4mg