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Low Carb Beef Taco Stuffed Peppers - A Flavor-Packed Weeknight Dinner

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 large bell peppers (any color), halved lengthwise and seeded
  • 1 tablespoon olive oil, plus more for brushing peppers
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 1 1/4 pounds ground beef (85–90% lean)
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes (optional, for heat)
  • 1/2 cup low-sugar salsa or crushed tomatoes
  • 1/4 cup beef broth or water
  • 1 tablespoon tomato paste (optional, for richness)
  • 1 cup shredded cheddar or Mexican blend cheese, divided
  • 1/4 cup chopped fresh cilantro (optional)
  • Lime wedges, for serving
  • Optional toppings: sliced green onions, diced avocado, sour cream or Greek yogurt, pickled jalapeños

Method
 

  1. Prep the peppers: Preheat your oven to 400°F (200°C). Slice peppers in half lengthwise, remove seeds and membranes, and place cut-side up on a baking sheet. Brush lightly with olive oil and sprinkle with a pinch of salt.
  2. Par-bake the shells: Bake peppers for 10–12 minutes until slightly softened but still holding shape. This step ensures tender peppers after stuffing.
  3. Sauté aromatics: While the peppers bake, heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and cook for 3–4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
  4. Brown the beef: Add ground beef to the skillet. Cook, breaking it up with a spatula, for 5–7 minutes until no longer pink. If there’s excess fat, drain it.
  5. Season it right: Stir in chili powder, cumin, smoked paprika, oregano, salt, black pepper, and red pepper flakes. Cook 1 minute to bloom the spices.
  6. Add moisture: Pour in salsa and broth, then add tomato paste if using. Simmer for 2–3 minutes until the mixture thickens slightly. Taste and adjust salt if needed.
  7. Cheesy finish: Remove from heat and stir in half the cheese and the chopped cilantro. This helps the filling bind and adds fresh flavor.
  8. Stuff the peppers: Spoon the beef mixture evenly into the par-baked pepper halves. Top with the remaining cheese.
  9. Bake to melt: Return the stuffed peppers to the oven for 10–12 minutes, until the cheese is melted and bubbly and the peppers are tender.
  10. Finish and serve: Let cool for a few minutes. Add toppings like avocado, green onions, sour cream, and jalapeños. Serve with lime wedges for a bright squeeze over the top.