These low carb taco stuffed peppers are a tasty keto dinner that you can make quickly and easily. Make a double batch and freeze them for another day. Only 4.4g net carbs per serving.
Preheat your oven to 400°F.
Cut and clean your peppers. Microwave for 4 minutes and let cool.
Meanwhile brown the ground beef in a large frying pan along with the taco seasoning.
When the meat is done and the peppers cooled, stuff each pepper with the meat and then lay one slice of cheddar cheese on top.
Bake the peppers for about 20 minutes or until the cheese is brown.
To serve you can add anything you would normally like on a taco, like lettuce, tomatoes, sour cream, avocado, cilantro, etc. I used 1 tablespoons of sour cream, tomatoes, lettuce and cilantro.
TO FREEZE: Prepare as written above up until the cheese. Do not freeze the cheese. Stuff the peppers with the meat and then place in backing dish. Use a piece of plastic wrap and lay over to cover the peppers. Then use a piece of foil on top. Make sure to take off plastic wrap and foil before baking.
TO COOK FROM FREEZER: Let the peppers thaw and then cook in a 400°F oven for 20 minutes.
The nutrition for 1 serving without toppings:
290 cals / 19.5g fat / 5.4g carbs /1g fiber / 22.1g protein = 4.4g net carbs