Keto Taco Bell Peppers (Print Version)

Bell peppers filled with savory spiced beef and topped with melted cheddar for a low-carb main dish.

# What You'll Need:

→ Bell Peppers

01 - 4 large bell peppers, any color, tops sliced off and seeds removed

→ Taco Filling

02 - 1.1 lb ground beef (80/20 blend)
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 medium tomato, diced
06 - 1 tablespoon tomato paste
07 - 1 teaspoon ground cumin
08 - 1 teaspoon chili powder
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon dried oregano
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 2 tablespoons olive oil

→ Cheese and Garnish

14 - 1 cup shredded cheddar cheese
15 - 2 tablespoons fresh cilantro, chopped (optional)
16 - 2 tablespoons scallions, sliced (optional)
17 - Sour cream for serving (optional)

# How To Make It:

01 - Preheat oven to 375°F. Lightly grease a baking dish large enough to accommodate all bell peppers in an upright position.
02 - Slice off the tops of bell peppers and remove all seeds and white membranes. Trim the base slightly if needed to ensure they stand upright. Arrange peppers in the prepared baking dish.
03 - Heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic, sautéing for 2 to 3 minutes until softened and fragrant.
04 - Add ground beef to the skillet, breaking it apart with a spoon as it cooks. Continue cooking for 6 to 8 minutes until completely browned and cooked through. Drain excess fat if necessary.
05 - Stir in diced tomato, tomato paste, ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper. Simmer for 3 to 4 minutes until fragrant and slightly thickened.
06 - Spoon the seasoned beef mixture evenly into each hollowed bell pepper, packing gently to fill completely.
07 - Sprinkle shredded cheddar cheese generously over the top of each stuffed pepper.
08 - Cover the baking dish loosely with aluminum foil and bake for 20 minutes in the preheated 375°F oven.
09 - Remove foil and bake for an additional 10 minutes until cheese is melted, bubbly, and lightly golden.
10 - Remove from oven and let rest briefly. Garnish with fresh cilantro and sliced scallions if desired. Serve hot with sour cream on the side.

# Expert Tips:

01 -
  • It's a complete meal that feels indulgent but keeps carbs sneakily low, so you get satisfaction without the guilt.
  • The combination of melted cheddar with spiced beef wrapped in a tender pepper creates layers of flavor that make you feel like you're eating something special.
  • Prep and cook time combined is under an hour, but tastes like you spent all afternoon in the kitchen.
02 -
  • Don't skip draining excess fat from the beef; too much oil makes the filling separate and the peppers soggy, while the right amount keeps everything cohesive and delicious.
  • The difference between undercooked and perfectly cooked peppers is just 5 minutes; if they're still crunchy, they'll keep cooking when you bite into them, but if they're too soft, they collapse—watch that timer and aim for tender with just a slight bite.
03 -
  • Buy pre-shredded cheese if it saves you time, but block cheese that you shred yourself melts more smoothly and looks better; the anti-caking agents in pre-shredded can make it clump.
  • If a pepper keeps tipping over in the baking dish, wedge it upright with a small ball of aluminum foil crumpled beside it—no one will see it, and it prevents filling from spilling everywhere.
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