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

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.
5 from 2 votes
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Course: Main Course
Cuisine: Mexican
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 4 servings
Calories: 485kcal
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

  • Preheat the oven to 400°F.
  • Place the bell peppers, cut side up on a baking sheet pan and spray with cooking spray; set aside.
  • In a large skillet over medium heat, heat the canola oil, and cook the onion until it softens, about 5 minutes.
  • 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.
  • 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.
  • Top the peppers with toppings of choice and enjoy!

Video

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

Serving: 1bell pepper | Calories: 485kcal | Carbohydrates: 13g | Protein: 28g | Fat: 35g | Saturated Fat: 13g | Cholesterol: 107mg | Sodium: 1122mg | Potassium: 759mg | Fiber: 4g | Sugar: 7g | Vitamin A: 4680IU | Vitamin C: 153.6mg | Calcium: 247mg | Iron: 4.4mg