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2 Taco Stuffed Peppers on a white dish
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5 from 12 votes

Taco Stuffed Peppers

These healthy taco stuffed peppers are a great low-carb dinner recipe for weeknight meals. They're easy to make, so filling and customizable!
Course Main Course
Cuisine Mexican
Diet Gluten Free
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 283kcal
Author Yumna Jawad

Ingredients

  • 4 green peppers halved and cored
  • 1 tablespoon olive oil
  • 1 pound lean ground beef
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons tomato paste
  • ½ cup water

For serving the tacos

  • ½ cup shredded cheddar cheese
  • Finely shredded lettuce
  • Salsa

Instructions

  • Preheat oven to 425°F. Place the green pepper halves in an oven-safe baking dish and bake until the peppers soften, about 15 minutes.
  • Heat the olive oil in a skillet over medium high heat. Add the ground beef and cook until browned, about 5-7 minutes. Drain any fat.
  • Add the chili powder, cumin, dried oregano, garlic powder, salt, pepper, tomato paste and water. Stir to combine and continue cooking over medium-low heat until the sauce has thickened, about 3-5 minutes.
  • Spoon the taco meat into the crevice of the four baked pepper halves and sprinkle the cheddar cheese on top. Return peppers to the oven until the cheese melts, about 5 minutes.
  • Top with lettuce and salsa or any other taco toppings

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. Each serving is a whole pepper or two halves. It does not include any toppings.

Nutrition

Calories: 283kcal | Carbohydrates: 9g | Protein: 30g | Fat: 14g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 540mg | Potassium: 744mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1019IU | Vitamin C: 98mg | Calcium: 146mg | Iron: 4mg