Taco Stuffed Peppers
Taco Stuffed Peppers are a fun and delicious twist on traditional tacos. This recipe combines the hearty flavors of tacos with the healthful crunch of bell peppers, offering a low-carb alternative that’s perfect for those on a keto or low-carb diet. The peppers are stuffed with seasoned ground beef, melted cheese, and fresh toppings. Whether you're meal prepping for the week or hosting a casual dinner, this dish is sure to impress. You can easily customize the filling with your favorite taco ingredients and make it your own!
Ingredients
- 4 medium bell peppers, halved and seeded
- 1 lb (450g) ground beef
- 1/2 cup (120g) diced onions
- 1 packet taco seasoning mix (or homemade seasoning)
- 1/2 cup (120g) salsa
- 1 cup (240g) shredded cheddar cheese
- 1/2 cup (120g) sour cream (optional for topping)
- 1/4 cup (60g) chopped cilantro (optional for garnish)
- 1 tbsp olive oil (for sautéing)
Instructions
- Prepare the Bell Peppers:Preheat your oven to 375°F (190°C).Cut the bell peppers in half lengthwise, removing the seeds and membranes. Set aside.
- Cook the Filling:In a skillet, heat the olive oil over medium heat.Add the diced onions and cook for 2-3 minutes until softened.Add the ground beef, breaking it up with a spoon, and cook until browned (about 5-7 minutes).Stir in the taco seasoning and salsa. Simmer for 2-3 minutes until fully combined.
- Stuff the Peppers:Spoon the taco filling into each bell pepper half, packing the mixture tightly.
- Bake:Place the stuffed peppers on a baking sheet and bake for 20 minutes or until the peppers are tender.Sprinkle shredded cheddar cheese on top of each stuffed pepper and return to the oven for an additional 5 minutes to melt the cheese.
- Serve:Remove the stuffed peppers from the oven. Top with sour cream and chopped cilantro if desired. Serve hot.
Notes
- Substitutions:
- For a healthier option, swap the ground beef for lean ground turkey or chicken.
- If you prefer a spicier dish, use spicy salsa or add chopped jalapeños to the filling.
- Storage:
- Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes.
- Freezing:
- You can freeze the stuffed peppers before baking. Wrap each stuffed pepper tightly in plastic wrap and store in a freezer-safe container for up to 2 months. Bake from frozen at 375°F (190°C) for 35-40 minutes.
