Taco Stuffed Peppers

5 from 25 votes

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

Cook Time 25

Total Time 40

Servings servings

Calories 283kcal

Author Yumna Jawad

Equipment

Ingredients

4 green bell peppers halved and cored
1 tablespoon olive oil
1 pound lean ground beef
2 teaspoons chili powder
2 teaspoons cumin
½ teaspoon oregano
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon black 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