If you know me at all, you know I love tacos and all things Mexican food! When I first started eating keto, the thought of giving up tacos was one of the biggest concerns I had. But as soon as I found some great recipes like my Hot & Spicy Taco Soup recipe I knew I could go the distance with keto. This low carb (keto friendly) Taco Stuffed Pepper recipe immediately became a favorite!
Ingredients For Low Carb Taco Stuffed Peppers
3 Large Bell Peppers (I use the colorful ones!)
2 pounds 80/20 ground beef.
1 Package Trader Joe’s Taco Seasoning (for 2 pounds)
1 can Tomato Paste
4 Ounces Mexican Blend Shredded Cheese
Preheat Oven to 400 degrees.
Cut Bell Peppers in half, removing stems and seeds from the inside.
While preparing Taco Meat, roast peppers for 12 minutes at 400 degrees in oven.
Prepare Taco Meat.
Brown 2 pounds ground beef (you’ll have meat left over)
Drain hamburger meat.
Add 1 Package Trader Joe’s Taco Seasoning (1 package is good for 2 pounds)
Add 1 Can Tomato Paste
Simmer and stir for about 15 minutes.
….this is seriously the best taco meat I’ve EVER had!
Once Taco Meat has been prepared and Peppers have come out of the oven, fill each of the peppers with taco meat. (2 pounds should fill around 12 halves).
I usually make six and use the extra taco meat for taco salads – or for tacos in a bowl.
Top with 3 Blend Mexican Cheese (or cheese of your choice).
Place in oven at 400 degrees for 20 more minutes.
Once removed from oven, top with salsa and sour cream.
This is also great with traditional taco toppings like lettuce, diced tomato, onion, jalapeños, avocado, etc, but keep in mind that the added lettuce, tomato and onions can quickly add carbs to this low carb recipe.
Carb count will vary depending on the salsa, tomato paste and taco seasoning that you use. With the ingredients I used, each 1/2 contained less than 5 net carbs.
These low carb taco stuffed peppers are DELICIOUS!!