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Taco Stuffed Peppers

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  • PlateServes: 4 servings

These healthy taco stuffed peppers are one of my favorite low-carb options for weeknight meals. They're easy to make with a modern twist on taco night.

  • Author: Yumna Jawad
  • Posted:

Taco Stuffed Peppers

For me in 2018, I’ve been trying to find ways to eat less carbs in the evening so I don’t go into food coma from carb overload. And these taco stuffed peppers are all about those low-carb vibes. You can make them however you normally make tacos, add any toppings you’d like but save on calories and carbs by using peppers that get nice and crisp in the oven.

Raise your hand if you’re still going strong with those diet goals of 2018! Well it doesn’t have to be all or nothing so don’t feel bad if you’ve slipped a little. After all, there was the Super Bowl and Valentine’s Day and that day that it was too cold to do anything but stay inside and eat. I’m with you all the way!

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How to make taco stuffed peppers

First, cut the bell peppers lengthwise and remove the seeds and core.

These healthy taco stuffed peppers are one of my favorite low-carb options for weeknight meals. This recipe is fun to make, easy to put together and a modern take on taco night without compromising on flavor. Plus you'll save a lot of calories and carbs by switching from taco shells to pepper "shells".

Second, cook the ground beef with your favorite taco seasoning or see the spices I use below, and stuff the taco mixture into the peppers…hence taco stuff peppers 😉

These healthy taco stuffed peppers are one of my favorite low-carb options for weeknight meals. This recipe is fun to make, easy to put together and a modern take on taco night without compromising on flavor. Plus you'll save a lot of calories and carbs by switching from taco shells to pepper "shells".

Next, top it with some Mexican cheese and bake it in the oven until the peppers are crisp tender and the cheese is melted.

These healthy taco stuffed peppers are one of my favorite low-carb options for weeknight meals. This recipe is fun to make, easy to put together and a modern take on taco night without compromising on flavor. Plus you'll save a lot of calories and carbs by switching from taco shells to pepper "shells".

Finally, enjoy your taco stuffed peppers with your usual taco toppings. You can have two halves for only 100 calories total (well, that’s without the toppings). For simple healthy toppings, I like to add some lettuce, tomatoes, guacamole and sour cream (thinned out with some water). This recipe is low-carb, ketogenic friendly and totally customizable to your taste!

These healthy taco stuffed peppers are one of my favorite low-carb options for weeknight meals. This recipe is fun to make, easy to put together and a modern take on taco night without compromising on flavor. Plus you'll save a lot of calories and carbs by switching from taco shells to pepper "shells".

Taco Tuesday will never be the same again! Get excited! 🙂

If you’ve tried this healthy-ish feel good Taco Stuffed Peppers recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

If you love stuffed peppers, definitely check out Beef Stuffed Peppers and Unstuffed Peppers recipes.

And here are more low carb recipes

5 from 2 votes
These healthy taco stuffed peppers are one of my favorite low-carb options for weeknight meals. This recipe is fun to make, easy to put together and a modern take on taco night without compromising on flavor. Plus you'll save a lot of calories and carbs by switching from taco shells to pepper "shells".
Taco Stuffed Peppers
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

These healthy taco stuffed peppers are one of my favorite low-carb options for weeknight meals. They're easy to make with a modern twist on taco night.

Course: Main Course
Cuisine: Mexican
Keyword: Baked Peppers, Stuffed Peppers
Servings: 4 servings
Calories: 485 kcal
Author: Yumna Jawad
Ingredients
  • 4 bell peppers cut in half and seeded
  • 1/2 onion chopped
  • 1 lb lean ground beef or turkey
  • 1 Tbsp canola oil
  • 1 Tbsp chili powder
  • 1 Tbsp cumin
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp Mexican oregano
  • 1/2 cup salsa
  • 1 cup Mexican cheese blend
Suggested Toppings
  • Chopped lettuce
  • Chopped tomato
  • Sliced jalapeños
  • Black beans or pinto beans
  • Salsa or pico de gallo
  • Sour cream or plain Greek yogurt
  • Avocado or guacamole
  • Fresh cilantro
  • Lime wedges
Instructions
  1. Preheat the oven to 400°F.
  2. Place the bell peppers, cut side up on a baking sheet pan and spray with cooking spray; set aside.
  3. In a large skillet over medium heat, heat the canola oil, and cook the onion until it softens, about 5 minutes.
  4. Add the ground beef and all the taco seasoning (chili powder, cumin, salt, black pepper, garlic powder, onion powder and Mexican oregano) and cook until browned. Stir in the salsa.
  5. Spoon the taco mixture into the prepared bell peppers, filling them to the top. Top with cheese and bake in the preheated oven until the cheese is melted and the peppers are crisp-tender, about 15 minutes.
  6. Top the peppers with toppings of choice and enjoy!

Recipe Video

Recipe Notes

Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.

Make Ahead: You can make the taco meat ahead of time and freeze for up to 3 months. When ready to use it in the recipe, thaw in the fridge overnight or for at least 6-8 hours.

Substitutes: For best results, follow the recipe as is but feel free to improvise on the seasoning and the taco toppings.

Nutrition: The nutrition information is for the taco ground beef and cheese with the bell peppers. It does not include any toppings.

Nutrition Facts
Taco Stuffed Peppers
Amount Per Serving (1 bell pepper)
Calories 485 Calories from Fat 315
% Daily Value*
Total Fat 35g 54%
Saturated Fat 13g 65%
Cholesterol 107mg 36%
Sodium 1122mg 47%
Potassium 759mg 22%
Total Carbohydrates 13g 4%
Dietary Fiber 4g 16%
Sugars 7g
Protein 28g 56%
Vitamin A 93.6%
Vitamin C 186.2%
Calcium 24.7%
Iron 24.4%
* Percent Daily Values are based on a 2000 calorie diet.

1 Comment

  • Reply
    Emily
    February 26, 2018 at 4:08 pm

    Fun to make & full of flavor.

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