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Keto Taco Stuffed Peppers With Ground Beef - A Simple, Flavor-Packed Dinner

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 4 large bell peppers (any color; red and yellow are sweeter, green is more savory)
  • 1 pound ground beef (80/20 or 85/15)
  • 2 tablespoons olive oil (or avocado oil)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika (or regular paprika)
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/2 cup sugar-free salsa (check labels for added sugar)
  • 1/3 cup beef broth (or water)
  • 1 cup shredded cheddar or Mexican blend cheese
  • 2 tablespoons cream cheese (optional, for extra creaminess)
  • Fresh cilantro, chopped (for garnish)
  • Sour cream or plain Greek yogurt (for serving, optional)
  • Fresh lime wedges (optional)

Method
 

  1. Prep the peppers. Heat the oven to 375°F (190°C). Slice the bell peppers in half lengthwise and remove seeds and membranes. Place them cut-side up in a baking dish. Drizzle with 1 tablespoon oil and a pinch of salt.
  2. Par-bake the peppers. Bake for 12–15 minutes to soften slightly. This step helps them cook through without getting soggy later.
  3. Sauté the aromatics. While the peppers bake, heat the remaining oil in a large skillet over medium heat. Add onion and cook 3–4 minutes until translucent. Stir in garlic and cook 30 seconds until fragrant.
  4. Brown the beef. Add ground beef to the skillet. Break it up with a spatula and cook until no longer pink, about 5–6 minutes. Drain excess fat if needed.
  5. Season it right. Stir in chili powder, cumin, paprika, oregano, cayenne (if using), salt, and black pepper. Cook 1 minute to bloom the spices.
  6. Add moisture and simmer. Pour in sugar-free salsa and beef broth. Reduce heat and simmer 3–4 minutes until slightly thickened. If using cream cheese, stir it in now until melted and creamy.
  7. Add the cheese. Turn off the heat. Stir in half of the shredded cheese until just melted. Taste and adjust salt or spice.
  8. Fill the peppers. Spoon the taco beef mixture evenly into the par-baked pepper halves. Top each with the remaining shredded cheese.
  9. Bake to finish. Return the dish to the oven and bake 12–15 minutes, until the peppers are tender and the cheese is melted and bubbly.
  10. Garnish and serve. Let cool for 5 minutes. Sprinkle with chopped cilantro. Serve with a dollop of sour cream and a squeeze of lime, if you like.