Taco stuffed peppers is one of the easiest low carb dinner recipes that you can make in under 30-minutes.
This Low Carb, Gluten-Free recipe features Taco seasoned ground beef, black beans, homemade enchilada sauce, homemade taco seasoning, diced tomatoes.
Topped with shredded Mozzarella Cheese, Shredded Cheddar Cheese, a dollop of sour cream, and some crushed doritos this stuffed peppers recipe simply couldn't get any better.
Replace ground beef with ground turkey or shredded chicken for a healthier choice.
Healthy Taco Stuffed Peppers - Dieter's Delight
Taco stuffed peppers make for a fun, tasty and healthy low carb dinner that anyone can make in less than 30 minutes. Made with beef, cooked rice, and cheese, these Taco Stuffed Peppers are a dieter’s delight.
High in Protein and Low in Carb this is a perfect diet food that's equally delicious.
Packed with fiber, vitamins, and protein. They’re low-carb, keto friendly, and most importantly they look gorgeous!
Ingredients for best taco stuffed peppers
- avocado oil - I love avocado oil for its mild taste and nutty texture.
- onions - diced yellow or red onions.
- garlic - freshly minced cloves of garlic
- ground beef - I recommend 90% lean Grass-Fed Ground Beef.
- enchilada sauce - Homemade or store-bought. I like my homemade Restaurant style enchilada sauce.
- taco seasoning - Homemade or store-bought. I like my homemade taco seasoning.
- diced tomatoes - canned diced tomatoes adds a burst of fresh flavors.
- black beans - canned black beans works best.
- bell peppers - I like to use colorful peppers, since they look really gorgeous.
- mozzarella cheese - To give that stringy texture to the stuffed pepper filling.
- cheddar cheese - shredded sharp cheddar cheese works best.
(optional) for garnish
- sour cream - or thick greek yogurt
- crushed doritos (any flavor that you like)
- cilantro - freshly chopped
Pioneer woman taco stuffed peppers
Well no kidding. I am nothing in comparison to her. But, her is a small attempt that's completely out of my own recipe book. Let's see if you like it.
- STEP 1: Cook Peppers - I think it's best if you cut your pepper, toss it with some avocado oil/olive oil and bake in a preheated oven at 350 degrees F for 5-minutes. This will keep them crunchy as well soft. Most importantly, you won't feel like you are having something raw and uncooked.
- STEP 2: Make the filling - In a skillet sauté onions and garlic with some avocado oil/ olive oil. Add ground chicken (90% lean, Grass-Fed) and sauté until browned. Toss in enchilada sauce, taco seasoning, canned black beans, and canned diced tomatoes. also add corn if you like. Cook well for 3-4 minutes on medium high.
- STEP 3: Stuff the peppers - Spoon the filling into the peppers all the way up to the top. Top with shredded Mozzarella Cheese and Shredded sharp cheddar cheese. you can also use mexican cheese blend or pepper-jack cheese.
- STEP 4: Bake - bake stuffed peppers in a preheated oven at 375 degrees F for 5-6 minutes or until cheese melts.
- STEP 5: (OPTIONAL) - Add your favorite toppings - sour cream/greek yogurt, crushed doritos, and fresh chopped cilantro. Serve.
How should I cut my peppers?
You have two options:
- Slice them in Half - I personally like this because it makes it easy to have it in a spoon. I like to get the pepper and the filling in one bite.
- Just remove the top - Alternatively, if you want to just remove the top and stuff the filling, go ahead and do that.
Should you cook peppers before stuffing them?
Yes. I get this question so often. How do you soften peppers before stuffing?
You have two options:
- bake (if you want them crunchy but cooked) - Toss your peppers with olive oil/avocado oil and bake in a preheated oven at 350 degrees F for 5-minutes before stuffing.
- boil (if you want them soft)- You can either boil your peppers for 5-minutes before stuffing.
Why do you boil green peppers before stuffing them?
It is recommended that you boil peppers before stuffing them in order to cook them and make them soft.
Many people don't like the crunchy texture of bell peppers. In order to soften your peppers, just boil them in water for 2-3 minutes.
Remove from water and pat them dry using a paper towel.
And then, it's good to be used.
How do you make stuffed peppers not bland?
Stuffed Pepper can taste bland to some people. In order to improve its taste, I would love to share with you some ideas.
- Enchilada Sauce - Enchilada sauce is a secret ingredient that turns the taste of stuffed pepper from zero to hero.
- Worcestershire Sauce - Its a flavor-packed ingredient that is simply so good.
- Cheese - Don't skip cheese. It adds the best taste to your stuffed peppers recipe.
- Soy Sauce - Add in some soy sauce for that gorgeous umami flavor.
- Hot sauce - Spice up your recipe for stuffed pepper with some hot sauce. I recommend my Homemade hot sauce.
- Garlic - I love how freshly minced garlic adds a burst of flavor to this taco stuffed pepper recipe.
Can you freeze taco stuffed peppers?
Freezing Stuffed Peppers is easy. But keep these things in mind.
- Cook Stuffed Peppers completely. Make sure the meat you are using is completely cooked. Or else it will require extra cooking time when it's time to serve.
- Cool them down completely. This is super-important.
- Transfer them to a freezer-friendly dish.
- Cover with an aluminium foil. Wrap it once again with a plastic wrap to seal it completely. This extra layer of plastic wrap will save it from freezer burns.
You can store your stuffed peppers in the freezer easily for up to 3 months. I personally don't like to keep them longer than 3-months.
When you are ready to eat those delicious taco stuffed peppers, cook in a preheated oven at 350 degrees F for 20-30 minutes or longer for up to 1-hour if you have large peppers. Basically, you have to cook them until completely thawed.
Make-Ahead Directions (Freezing uncooked peppers)
You want to make-ahead your taco stuffed peppers? You can easily do that.
- Cook the stuffing completely as mentioned in the recipe.
- Blanch peppers in boiling water for 2-3 minutes or until soft.
- Stuff the peppers with the filling and make sure it cools down completely.
- Wrap each pepper with aluminium foil and then double-wrap with a plastic cover.
- OR Transfer stuffed pepper into a casserole dish. Wrap them up with an aluminium foil and then double wrap with a plastic cover. Make sure no part of pepper is exposed to the freezer.
When you are ready to indulge, transfer from freezer to a preheated oven at 350 degrees F. Bake for 20-30 minutes or longer.
Can you overcook stuffed peppers?
Yes. Overcooking stuffed peppers will make them dry.
There are a few tips that you can keep in mind to avoid overcooking your stuffed peppers.
- Make sure your filling has adequate amount of fat and not just protein.
- You are using a regular gas oven and it is on high. This could be another red flag that can overcook stuffed peppers and make them completely dry.
Do you cook stuffed peppers covered or uncovered?
I like to cook stuffed peppers uncovered but at optimal & appropriate temperature.
You can cook them covered if you want. Many might say that covered bells cooks evenly.
But, that's not true especially if you are cooking them in an optimal temperature.
What is a good side dish for stuffed peppers?
I would serve my stuffed peppers with:
- Mashed Potatoes
- roasted sausage and veggies
- roasted carrots
- roasted green beans
- sauteed mushrooms
- Mac n Cheese
- Creamy Salad
Taco Stuffed Peppers Recipe (Easy, Healthy, Delicious)
- 1 tablespoon avocado oil
- 1 cup onions diced (yellow or red)
- 3 cloves garlic minced
- 1 pound ground beef 90% lean (Grass-Fed)
- ¼ cup enchilada sauce
- 2 tablespoon taco seasoning
- 1 can (14.5 fluid ounce) diced tomatoes
- 1 can (15 fluid ounce) black beans
- 4 large bell peppers any color
- 1 cup shredded Mozzarella Cheese
- 1 cup shredded cheddar cheese
- crushed doritos
- cilantro chopped
- sour cream
- Preheat your oven to 375 degrees F and place the rack to the middle position. In the meantime prepare the ingredients. Cut the tops of peppers or slice them in half. Remove seeds/membrane.
- Brush bell peppers with avocado oil and bake in a preheated oven for 5-minutes. Alternatively, you can blanch them in boiling water for 5-6 minutes. And, then pat them dry.
- Arrange bell peppers in a well-greased 9x13 inch baking dish.
- Sauté onions and garlic in a skillet. Add ground beef to the skillet. Cook it, breaking up the meat. Sauté until completely cooked through. (about 8-10 minutes). Spoon out most of the fat/liquid from the skillet.
- Follow it up with Enchilada Sauce, Taco Seasoning, Canned Black Beans, and Canned Diced tomatoes. Cook lightly and then take the pan off the heat. I skipped salt and pepper since taco seasoning and canned black beans has added salt in it. But, make sure you taste the filling and adjust salt and pepper as per your taste.
- Spoon the filling into the bell peppers. Top with shredded Mozzarella Cheese and Shredded Cheddar Cheese. Seal the top with cheese. I don't add cheese in the filling since it becomes a big ugly blob. So, I like to cover the peppers with cheese and sort of seal them.
- Place it in the preheated oven at 375 degrees F and bake for 5-7 minutes or until cheese melts.
- Top with your favorite toppings. I like crushed doritos, sour cream, and chopped cilantro. Serve.
This is so delicious, heart healthy dinner recipe!! Definitely a keeper