Taco-Stuffed Bell Peppers with Ground Beef and Cheddar

By · Reviewed by AislePrompt Editorial · ·

Colorful bell peppers filled with seasoned ground beef and melted cheddar cheese, offering a satisfying keto-friendly twist on classic tacos. This mexican-inspired keto (keto, low carb) ready in about 45 minutes pairs halved and seeded large bell peppers, 85% lean ground beef, shredded cheddar cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Mexican cuisine 400 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Arrange 4 halved and seeded large bell peppers cut side up in a baking dish.
  2. Step 2: In a large skillet, heat 1 tbsp olive oil over medium heat. Add 1 small finely chopped onion and sauté for 3-4 minutes until translucent.
  3. Step 3: Add 1 lb 85% lean ground beef to the skillet, breaking it apart. Cook until browned and no longer pink, about 6-7 minutes.
  4. Step 4: Stir in 2 tbsp low-carb taco seasoning, 2 tbsp tomato paste, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Cook for another 2 minutes until fragrant and well combined.
  5. Step 5: Spoon the seasoned ground beef mixture evenly into each bell pepper half. Top each filled pepper with 1/4 cup shredded cheddar cheese.
  6. Step 6: Cover the baking dish with foil and bake for 20 minutes. Remove foil and bake an additional 5 minutes until cheese is melted and bubbly.
  7. Step 7: Garnish with 1/4 cup chopped fresh cilantro before serving warm.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Taco-Stuffed Bell Peppers with Ground Beef and Cheddar take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Taco-Stuffed Bell Peppers with Ground Beef and Cheddar?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep 85% lean ground beef from drying out.

Can I substitute ingredients in Taco-Stuffed Bell Peppers with Ground Beef and Cheddar?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Taco-Stuffed Bell Peppers with Ground Beef and Cheddar for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Taco-Stuffed Bell Peppers with Ground Beef and Cheddar keto?

Yes — this recipe is tagged keto, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes