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!
Servings: 4 servings
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
- 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
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
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