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Taco Stuffed Bell Peppers

Three taco stuffed bell peppers filled with rice, meat, and topped with melted cheese on a white plate.
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A low-carb, high-protein dinner idea perfect for weeknights and meal prep. Customize with beef, turkey, or beans, and cook in the oven or air fryer. Reheats well for leftovers.

Ingredients

Scale
  • 4 large bell peppers
  • 1 lb ground beef or turkey
  • 1 packet taco seasoning
  • 1 cup cooked rice or cauliflower rice
  • 1/2 cup black beans (optional)
  • 1/2 cup shredded cheese
  • 1/4 cup chopped cilantro
  • 1/4 cup diced onions
  • 1/4 cup salsa

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove seeds.
  3. Brown the ground beef or turkey in a skillet. Drain excess fat.
  4. Add taco seasoning and water as per packet instructions.
  5. Mix in rice, black beans, onions, and salsa.
  6. Stuff the peppers with the mixture and place in a baking dish.
  7. Top with shredded cheese.
  8. Bake for 25-30 minutes until peppers are tender.
  9. Garnish with cilantro before serving.

Notes

  • For a keto version, use cauliflower rice.
  • Reheat in the microwave or oven for best results.
  • Add jalapeños for extra spice.

Nutrition

Find it online: https://recipestokeep.com/taco-stuffed-bell-peppers-low-carb-dinner-recipe/