I love taco night. Who doesn’t? But sometimes I want all those amazing taco flavors without the tortillas weighing me down or the carb crash that inevitably follows. That’s when I discovered that bell peppers make surprisingly perfect taco vessels.
The first time I made these, I was skeptical. Could a pepper really replace a tortilla? Turns out, it’s not trying to replace anything—it’s its own thing. The pepper adds sweetness and crunch that actually works really well with seasoned beef and Mexican toppings. Plus, it keeps everything contained in a neat little package, which is way tidier than tacos that fall apart the moment you bite into them.
What sealed the deal for me was how fast these come together. Thirty minutes from start to finish, including baking time. That’s faster than most delivery. You brown some ground beef with taco seasoning, stuff it into peppers with cheese, bake for 20 minutes, and done. Add whatever toppings you want and you’ve got a dinner that feels indulgent but is actually pretty healthy. That’s my kind of win-win situation.
Why You’ll Love These Taco Stuffed Peppers
Low-Carb Taco Alternative: All the flavors of taco night without the tortillas or shells. Each pepper has only about 8 grams of carbs compared to 20+ grams in a typical taco. If you’re doing keto, low-carb, or just trying to eat lighter, these deliver the satisfaction of tacos without derailing your goals. You won’t feel like you’re missing out on anything.
Ready in 30 Minutes: This is genuinely fast weeknight cooking. Brown the meat, stuff the peppers, bake. That’s it. No complicated steps, no waiting around. By the time you’ve set the table and prepped your toppings, the peppers are done. Perfect for those nights when you need dinner fast but still want something that tastes homemade.
All the Taco Flavors: These taste like tacos, not like diet food pretending to be tacos. The seasoned beef, melted cheese, and classic toppings give you everything you love about taco night. The pepper just happens to be the vessel instead of a tortilla, and honestly, it works even better because it doesn’t get soggy.
No Tortillas Needed: This might sound like a drawback, but it’s actually great. No tortillas falling apart, no shells breaking, no mess all over your plate and lap. The pepper holds everything together perfectly. Plus, you’re getting a full serving of vegetables with every pepper you eat. Win-win.
Perfect for Meal Prep: Make these on Sunday and you’ve got easy lunches or dinners for the week. They reheat beautifully and don’t get weird or dried out like some meal prep foods. Store the toppings separately and add them fresh when you’re ready to eat. It’s faster than making tacos from scratch every time you want them.
Kid-Friendly: Kids love eating out of edible bowls. These look fun, they’re easy to eat, and the mild cheese and seasoned beef appeal to most kids. You can adjust the spice level to keep it mild, and let everyone add their own toppings. It’s interactive enough to be fun but simple enough that you’re not running a taco bar every night.
Ingredients You’ll Need
This recipe uses simple, budget-friendly ingredients that you probably buy for regular taco night anyway. Nothing weird, nothing expensive, just the basics that create maximum flavor.
For the Peppers:
- 4 large bell peppers (any color, halved lengthwise and seeded)
- 1 tablespoon olive oil
For the Taco Filling:
- 1 lb ground beef (or ground turkey/chicken)
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons taco seasoning (or homemade blend)
- ¼ cup water
- ½ cup salsa
- ½ cup black beans, drained and rinsed (optional)
- ½ cup corn kernels, frozen or canned (optional)
- 1 cup shredded Mexican cheese blend (divided)
- Salt and pepper to taste
Toppings:
- Sour cream or Greek yogurt
- Diced tomatoes
- Shredded lettuce
- Diced avocado or guacamole
- Fresh cilantro, chopped
- Sliced jalapeños
- Lime wedges
- Extra cheese
- Hot sauce
Key Ingredient Notes
Taco Seasoning: You can use a packet of store-bought taco seasoning (most are gluten-free but check labels), or make your own by mixing 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon oregano, and a pinch of cayenne. Homemade tastes fresher and lets you control the salt and spice level. I usually just use a packet because I’m lazy, but homemade is definitely better.
Ground Meat Options: Ground beef (80/20 or 85/15 lean) has the best flavor and stays juicy. Ground turkey or chicken work if you want something leaner—just add a bit of extra seasoning because they’re blander. You could also use ground pork, chorizo for extra spice, or even plant-based ground meat for vegetarian version. The cooking method stays the same regardless.
Pepper Color Choices: Red, yellow, and orange peppers are sweeter and milder—perfect if you don’t want the pepper flavor to compete with the taco filling. Green peppers are more bitter and have a stronger taste. I usually use red or orange because they’re sweeter and prettier, but use whatever looks good at the store or is on sale. You’re halving them lengthwise, so each whole pepper gives you two servings.
Rice vs. No Rice: This recipe skips rice to keep it low-carb, but if you want to add it, stir in 1 cup of cooked rice with the meat mixture. It’ll make the filling more substantial and less keto-friendly. Cauliflower rice is a good middle ground—it adds bulk without adding carbs. Or just skip it entirely and let the meat and toppings be the star.
How to Make Taco Stuffed Peppers (Step-by-Step)
This is one of those recipes where the hardest part is waiting for the oven to preheat. The actual cooking is so simple that you’ll wonder why you haven’t been making these every week.
Step 1: Prep the Peppers
Preheat your oven to 375°F. Line a 9×13 inch baking dish with parchment paper or lightly grease it with cooking spray.
Cut each bell pepper in half lengthwise from stem to bottom. Remove the stems, seeds, and white membranes inside. You should have 8 pepper halves that look like little boats ready to be filled.
Arrange the pepper halves in the baking dish cut-side up. Brush them lightly with olive oil and season with a pinch of salt and pepper. This helps them cook evenly and adds a bit of flavor to the peppers themselves.
Step 2: Make the Taco Filling
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until it’s browned and cooked through—about 5-7 minutes. If there’s a lot of grease, drain most of it off, leaving just a tablespoon or so for flavor.
Add the diced onion to the skillet and cook for 2-3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the taco seasoning and water. Let it simmer for 2-3 minutes until the water has mostly evaporated and the beef is well coated with seasoning. The mixture should be moist but not soupy.
Stir in the salsa, black beans, and corn if you’re using them. Cook for another minute just to heat everything through. Remove from heat and stir in half of the shredded cheese (½ cup). The residual heat will start melting the cheese into the filling. Taste and adjust seasoning—add more salt if needed.
Step 3: Stuff and Top with Cheese
Spoon the taco filling into each pepper half, dividing it evenly among all 8 halves. Pack it in gently but don’t overstuff to the point where it’s spilling over. The filling should be mounded slightly but contained within the pepper.
Sprinkle the remaining ½ cup of cheese over the tops of all the stuffed peppers. The cheese will melt and get bubbly and golden in the oven.
Step 4: Bake
Cover the baking dish loosely with aluminum foil. Bake for 20-25 minutes until the peppers are tender when pierced with a fork and the cheese is melted.
If you want the cheese slightly browned and bubbly on top, remove the foil for the last 5 minutes of baking, or turn on the broiler for 2-3 minutes at the end. Watch it carefully though—broilers burn things fast.
The peppers should be tender but still holding their shape, not completely collapsed. If you prefer very soft peppers, bake for an extra 5-10 minutes.
Step 5: Add Toppings and Serve
Remove the peppers from the oven and let them cool for 2-3 minutes. This gives the filling time to set slightly so it doesn’t all spill out when you try to eat them.
Transfer the stuffed peppers to serving plates and top with your favorite taco toppings—sour cream, diced tomatoes, lettuce, avocado, cilantro, jalapeños, whatever you want. Serve with lime wedges for squeezing over the top.
These are best eaten with a fork and knife since they’re hot and loaded with toppings. But honestly, picking them up and eating them like a taco works too once they’ve cooled down a bit.
Taco Toppings Bar
Half the fun of taco night is customizing your own creation. Set up a toppings bar and let everyone build their perfect taco stuffed pepper.
Classic Toppings: Sour cream, shredded lettuce, diced tomatoes, shredded cheese, sliced black olives, diced onions, pickled jalapeños, salsa (mild, medium, or hot), and hot sauce. These are the standards that everyone expects.
Creative Additions: Guacamole or diced avocado, pico de gallo, corn salsa, black bean salsa, pickled red onions, radish slices, cotija cheese, queso fresco, chipotle crema, or cilantro lime crema. These take it up a notch and make it feel more restaurant-quality.
Building the Perfect Bite: Start with the hot stuffed pepper fresh from the oven. Add a dollop of sour cream or guacamole. Sprinkle on some fresh lettuce for crunch. Add diced tomatoes for brightness. Finish with cilantro and a squeeze of lime. The combination of hot filling, cool toppings, and bright acidic lime is what makes these so good. Layer your toppings strategically so every bite has multiple textures and flavors.
Variations
Once you’ve made the basic version, you can customize these peppers in endless ways. Here are my favorite variations.
Southwest Style
Add ½ cup of cooked quinoa to the filling for extra protein and texture. Use a can of diced green chiles instead of salsa. Top with pepper jack cheese instead of Mexican blend for more heat. Finish with a drizzle of chipotle ranch or southwest sauce. This version has a smokier, spicier flavor profile.
With Rice (Not Low-Carb)
If you’re not worried about carbs, stir 1 cup of cooked white or brown rice into the meat mixture. This makes the filling more substantial and stretches the recipe to feed more people. It’s basically a burrito bowl in pepper form. Add a can of refried beans too if you want maximum filling power.
Ground Turkey or Chicken
Use ground turkey or chicken instead of beef for a leaner option. Season it generously—poultry needs more help in the flavor department than beef does. Add an extra tablespoon of taco seasoning or a squeeze of lime juice to brighten it up. Works great and saves some calories if you’re being health-conscious.
Vegetarian Black Bean Version
Skip the meat entirely. Sauté the onion and garlic, then add 2 cans of black beans (drained and rinsed), corn, diced bell peppers, salsa, and taco seasoning. Simmer until everything is heated through. Stuff the peppers with this mixture and proceed with the recipe. Top with extra cheese and all the usual taco toppings. This version is just as satisfying as the meat version and way cheaper to make.
Tips for Perfect Taco Stuffed Peppers
Getting the Peppers Tender: Covering the dish with foil traps steam, which helps soften the peppers while they bake. If you like very soft peppers, you can microwave them for 2-3 minutes before stuffing to give them a head start. Or bake them uncovered for a few extra minutes if you prefer them with more bite. Every oven is different, so start checking at 20 minutes.
Seasoning Properly: The filling should be well-seasoned on its own because the pepper is pretty mild and won’t add much flavor. Taste your meat mixture before stuffing the peppers. If it tastes bland, add more taco seasoning, salt, or a squeeze of lime juice. Better to over-season slightly than under-season—you can always balance it with mild toppings like sour cream.
Preventing Watery Filling: Make sure your meat mixture isn’t too wet before stuffing the peppers. If it looks soupy, let it simmer uncovered for an extra few minutes to evaporate some liquid. Drain your black beans and corn well—excess liquid will make everything watery. And don’t add too much salsa at once—start with ½ cup and add more if needed.
Cheese Melting Tricks: For maximum cheese pull, use freshly shredded cheese rather than pre-shredded. Pre-shredded cheese has anti-caking agents that prevent it from melting as smoothly. If you want extra cheesy peppers, add cheese both inside the filling and on top. For that golden-brown cheese top, finish under the broiler for 2-3 minutes—but watch it like a hawk because broilers are aggressive.
Storage and Meal Prep
Refrigerator Storage: Store leftover stuffed peppers in an airtight container in the fridge for up to 4 days. Keep toppings separate and add them fresh when reheating. The peppers taste great cold or reheated—I’ve eaten them straight from the fridge as a quick snack more than once.
Freezer Friendly: These freeze beautifully. Let them cool completely, wrap individually in plastic wrap, then place in a freezer bag. They’ll keep for up to 3 months. You can freeze them before or after baking. If freezing unbaked, thaw in the fridge overnight before baking. If freezing already-baked peppers, reheat from frozen at 350°F for 25-30 minutes.
Reheating Tips: Microwave individual peppers for 2-3 minutes until heated through. For oven reheating, place peppers in a baking dish, cover with foil, and bake at 350°F for 15-20 minutes. The oven method gives you better texture but the microwave is faster. Add fresh toppings after reheating for the best experience.
Make-Ahead Instructions: Stuff the peppers up to 24 hours in advance and refrigerate them unbaked. When ready to cook, bake as directed—you might need to add 5 minutes to the baking time since they’re starting cold. Or brown the meat filling ahead of time, refrigerate it separately, and stuff the peppers right before baking. Either method works great for meal planning.
Taco Stuffed Peppers: A Low-Carb Mexican Dinner in 30 Minutes
Description
These taco stuffed peppers are what happens when taco night meets healthy eating and they become best friends. Bell peppers get filled with seasoned ground beef, black beans, corn, and cheese, then baked until the peppers are tender and everything is hot and melty. Top them with sour cream, avocado, cilantro, and all your favorite taco toppings. It's low-carb, easy to make, and tastes like you're cheating on your diet even though you're actually eating vegetables.
Ingredients
Peppers:
Filling:
Toppings: Sour cream, lettuce, tomatoes, avocado, cilantro, lime wedges
Instructions
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Prep: Preheat oven to 375°F. Arrange pepper halves cut-side up in greased baking dish. Brush with olive oil, season with salt and pepper.
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Cook filling: Brown ground beef in skillet over medium-high heat, 5-7 minutes. Drain excess grease. Add onion, cook 2-3 minutes. Add garlic, cook 30 seconds. Stir in taco seasoning and water, simmer 2-3 minutes. Add salsa, beans, and corn. Heat through. Remove from heat, stir in ½ cup cheese.
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Stuff peppers: Divide filling evenly among pepper halves. Top with remaining ½ cup cheese.
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Bake: Cover with foil. Bake 20-25 minutes until peppers are tender and cheese is melted. For browned cheese, broil 2-3 minutes at the end.
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Serve: Let cool 2-3 minutes. Top with desired toppings and serve with lime wedges.
Note
Equipment
- 9x13 inch baking dish
- Large skillet
- Knife and cutting board
- Aluminum foil
Notes
Low-carb and keto-friendly without rice. Add 1 cup cooked rice to filling for non-keto version. Use ground turkey or chicken for leaner option. Can substitute with vegetarian black bean filling. Freezes well before or after baking. Adjust spice level by using mild or hot taco seasoning and salsa.
