Craving a mouthwatering, low-carb meal that doesn't compromise on taste? Look no further! These Taco Stuffed Bell Peppers are about to revolutionize your dinner game, combining the zesty punch of Mexican cuisine with a keto-friendly twist that'll have you coming back for seconds. Imagine tender bell peppers packed with seasoned ground beef, melted cheese, and topped with creamy sour cream - a meal so delicious, you won't even miss the carbs!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 bell peppers
- 1 lb ground beef
- 1 packet taco seasoning
- 1 cup shredded cheese
- 1/2 cup sour cream
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Wash the bell peppers thoroughly. Cut each pepper in half lengthwise, removing the seeds and membranes. Ensure you create a clean boat-like shape for stuffing.
- In a large skillet over medium-high heat, brown the ground beef, breaking it into small crumbles. Cook until no pink remains, approximately 7-8 minutes.
- Drain any excess fat from the beef. Return the skillet to the heat and add the taco seasoning packet. Stir thoroughly to coat the meat completely.
- Arrange the prepared bell pepper halves on the baking sheet, cut-side up. Spoon the seasoned ground beef evenly into each pepper half.
- Sprinkle shredded cheese generously over the filled peppers, covering the meat completely.
- Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the peppers are tender and the cheese is melted and slightly golden.
- Remove from the oven and let cool for 2-3 minutes. Top each pepper with a dollop of sour cream and freshly chopped cilantro.
- Serve hot, directly from the baking sheet. These peppers can be enjoyed as a complete low-carb meal or with a side salad.
Tips
- Choose bell peppers that are firm and symmetrical for the best stuffing results.
- For extra flavor, consider using homemade taco seasoning instead of packet mix.
- Drain beef thoroughly to prevent soggy peppers.
- Use a sharp knife to create clean, even pepper "boats" for uniform cooking.
- Let peppers rest for a few minutes after baking to allow cheese to set and flavors to meld.
- For added nutrition, try mixing in some diced jalapeños or chopped spinach with the beef.
- Use a meat thermometer to ensure ground beef reaches 160°F for food safety.
- Experiment with different cheese blends like pepper jack or sharp cheddar for variety.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 8g
Protein: 25g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 90mg
