| |

Taco Stuffed Bell Peppers (Low Carb Recipe)

Imagine if tacos married stuffed bell peppers! That is exactly what you have when you make these Taco Stuffed Bell Peppers.

Two white plates hold Taco Stuffed Bell Peppers—each pepper is generously filled and topped with salsa and cheese. The text "Taco Stuffed Bell Peppers" appears above leafy designs and a website link at the bottom.

This easy recipe is also a low carb meal and very versatile for the whole family. Give it a try.

Taco Stuffed Bell Peppers

Two Taco stuffed peppers with ground meat, melted cheese, and salsa sit on a white plate atop a wooden table with a decorative runner in the background.

This recipe came about out of sheer boredom. Many times when I am making stuffed bell peppers, I will use leftover meatloaf or regular ground beef. 

I wanted something different, but I needed to use my bell peppers. When I saw the taco seasoning, I knew exactly what I was going to try. Luckily, it turned out to be a meal we really liked.

Why You Will Love This Recipe

  • Super simple – The directions are very basic with simple ingredients.
  • Quick – This meal can be finished in 30 minutes or less.
  • Versatile – Add what your family likes.
  • Low Carb – Not only is this a low carb meal, but it can be a very healthy meal, depending on what you add to it.

The Bell Peppers

My mom used to make stuffed bell peppers when we were growing up, and she boiled the bell peppers to make them softer. You can definitely do it this way, and they are delicious.

You can call me lazy, but I thought that boiling them was a lot of extra work. The first time I tried stuffed bell peppers without boiling them, I knew I would never go back.

They are delicious this way, but when you are having “taco” stuffed bell peppers, not boiling the peppers gives them a crunch. This definitely makes them more like tacos.

Ingredients

Glass baking dish with six halved green bell peppers for Taco Stuffed Bell Peppers, surrounded by ground turkey, shredded cheddar jack cheese, taco seasoning, and jasmine rice on a kitchen counter—a fresh twist on your favorite taco recipe.

Ingredients

Instructions

A green bell pepper cut in half, perfect for Taco Stuffed Bell Peppers, sits on a white cutting board next to a purple Cuisinart knife, with a reddish countertop in the background.
A hand uses a black meat chopper to break up a block of ground meat in a white skillet on a stovetop, preparing the filling for Taco Stuffed Bell Peppers, with kettles visible in the background.
A skillet on a stove contains cooked ground meat in sauce with two mounds of white rice on top, resembling the filling for Taco Stuffed Bell Peppers. A wooden spoon rests inside the skillet as steam rises from the food.
A wooden spoon fills green bell peppers with a ground meat and rice mixture in a glass baking dish—perfect for making Taco Stuffed Bell Peppers. A bag of shredded cheese sits on the counter in the background.
A hand sprinkles shredded cheese onto Taco Stuffed Bell Peppers filled with a savory meat mixture, arranged in a glass baking dish on a beige cloth.
A glass baking dish with Taco Stuffed Bell Peppers filled with a savory meat mixture and topped with melted shredded cheese, baking in an oven.

Instructions

  1. Prepare the bell peppers: Wash, cut in half long ways, remove the core and seeds, and place in a sprayed baking dish. Instead of the bell peppers standing up, lay the bell pepper halves down like boats.
  2. In a large skillet over medium heat, brown the ground meat. 
  3. Add the taco seasoning and water to the meat mixture, and cook until the water has cooked down to make the taco meat.
  4. Prepare 1 cup of rice according to package directions. Minute Rice or any brand is fine. Cauliflower rice is also delicious and keeps the meal low-carb.
  5. Add some of the rice to the taco meat. You can add as little or as much as you want.
  6. Spoon the taco meat mixture into the bell peppers and top with shredded cheese.
  7. Place the baking dish into a 400 degree preheated oven, and bake until the cheese is melted.
  8. Remove and add toppings of your choice.

Tips and Variations

Six green Taco Stuffed Bell Pepper halves are arranged cut side up in a clear glass baking dish, set on a beige cloth atop a burgundy countertop.
  • Pack the bell peppers into a baking dish where they fit snugly. This keeps them from moving around.
  • If you like a softer bell pepper, boil the halves for a few minutes, drain, and then fill them.
  • Try making somewhat spicier stuffed peppers by using poblano peppers.
  • Use other types of meat for this recipe: ground chicken or beef (A lean meat is best.)
  • Use cauliflower rice instead of regular rice.
  • Omit the rice altogether.
  • Add chopped green chiles for a kick.
  • Store leftovers in an airtight container in the refrigerator for 3-4 days.
  • Add black beans or pinto beans to the meat mixture.
  • ​Season with salt and black pepper as needed.
  • Serve with refried beans and tortilla chips.

Favorite Taco Toppings

A fork holds a bite of taco salad with shredded cheese, ground beef, lettuce, and salsa over a floral-patterned plate—perfect inspiration for your next taco recipe or a twist on classic taco stuffed peppers with bell peppers.
  • Sour Cream
  • Hot Sauce or Salsa
  • Chopped Red Onions
  • Black Olives
  • Cilantro
  • Lime Juice
  • Avocado Slices

Helpful Items

Text in image reads: "This post may contain Amazon or other affiliate links for your convenience. This means that if you click on the link and purchase the item, I may receive a small commission at no extra charge to you. I only recommend products that have practical life applications or that I would purchase for myself. See my full disclosure on the website." The text is centered on a white background with
A rectangular glass baking dish with a red plastic lid slightly ajar, revealing a clear view of the dish. The dish has handle grips on each side.
A hand uses an oil spray bottle to mist a grill loaded with meat and veggie skewers, showcasing an easy recipe approach. Another image shows the bottle enhancing a salad. Nearby, a small cleaning brush sits ready. The bottle contains yellow liquid, likely oil.
A person uses a black meat chopper to cook browned ground meat in a white skillet on a stovetop. In the background, there's a white container with a blue design and a pot with green contents. Steam rises from the skillet as they prepare their monthly menu.

Join Me

Join me each week as I share faith, food, and family recipes & ideas. Sign up below to receive them directly to your email.

This easy weeknight dinner may have come about out of boredom, but it is a keeper now. It makes a great keto taco with a lot of flavor.

Give this taco stuffed bell pepper recipe a try on your next TacoTuesday. You will be glad you did.

Printable Recipe Card – Taco Stuffed Bell Peppers

Yield: 6

Taco Stuffed Bell Peppers

A stuffed green bell pepper half topped with melted cheese and salsa sits on a white plate, placed on a wooden table with a decorative centerpiece and gold candlesticks in the background.

Imagine if tacos married stuffed bell peppers! That is exactly what you have when you make these Taco Stuffed Bell Peppers. This easy recipe is also a low carb meal and very versatile for the whole family.

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

Ingredients

  • Large Bell Peppers (I count 1 bell pepper for each person - I did 3.)
  • 1 Lb. Ground Turkey, Chicken or Beef - I prefer ground turkey.
  • 1/4 Cup of Taco Seasoning
  • 1/2 Cup of Water
  • 1 Cup of Rice of your choosing (Use cauliflower rice to keep the meal low-carb.)
  • Shredded Cheese - Cheddar Cheese or Mexican Blend
  • Favorite taco toppings

Instructions

    • Prepare the bell peppers: Wash, cut in half long ways, remove the core and seeds, and place in a sprayed baking dish. Instead of the bell peppers standing up, lay the bell pepper halves down like boats.
    • In a large skillet over medium heat, brown the ground meat. 
    • Add the taco seasoning and water to the meat mixture, and cook until the water has cooked down to make the taco meat.
    • Prepare 1 cup of rice according to package directions. Minute Rice is fine.
    • Add some of the rice to the taco meat. You can add as little or as much as you want.
    • Spoon the taco meat mixture into the bell peppers and top with shredded cheese.
    • Place the baking dish into a 400 degree preheated oven, and bake until the cheese is melted.
    • Remove and add toppings of your choice.
© Susan Sikes
Category: Main Meals
A stuffed green bell pepper half topped with melted cheese and salsa sits on a white plate, placed on a wooden table with a decorative centerpiece and gold candlesticks in the background.

Related Posts

Until next week,

Closing Signature
I disclose

disclosure: Amazon Associates affiliate advertising program (and other affiliate links) are used on this page. Thank you for supporting Home with Grace and Joy. When you purchase an item, I receive a small commission at no additional cost to you. See my full disclosure policy and privacy policy on the website. 

“Every creature that lives and moves will be food for you; as I gave the green plants, I have given you everything.” Genesis 9:3

Similar Posts

2 Comments

  1. Every time I see recipes like these Susan, it makes me miss living in Texas! Can’t wait to try these. They’ look delicious. Plus, I can’t get over how easy they are to make too! Hugs, CoCo

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.