Go Back

Low Carb Taco Stuffed Peppers

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.

Course Main Course
Cuisine Mexican
Keyword freezable, Mexican, stuffed peppers
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8
Calories 290 kcal
Author Denise Wright (MyLifeCookbook.com)


  • 4 bell peppers, cut in half and cleaned
  • 1 lb ground beef
  • 4 tablespoons taco mix
  • 8 slices cheddar cheese
  • 1 cup chopped tomatoes optional
  • 1 cup shredded lettuce optional
  • 1/2 cup sour cream optional
  • 3 tablespoons cilantro, chopped optional


  1. Preheat your oven to 400°F.

  2. Cut and clean your peppers. Microwave for 4 minutes and let cool.

  3. Meanwhile brown the ground beef in a large frying pan along with the taco seasoning.

  4. 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.

  5. Bake the peppers for about 20 minutes or until the cheese is brown.

  6. 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.

  7. 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.

Recipe Notes

The nutrition for 1 serving without toppings:

290 cals / 19.5g fat / 5.4g carbs /1g fiber / 22.1g protein = 4.4g net carbs