Skip the rice and make this low-carb Mexican Stuffed Bell Peppers recipe for an easy keto dinner! Enjoy the best taco flavors by topping this healthy dish with salsa, guacamole, and sour cream.
Place the peppers cut side-up in a large baking dish and sprinkle with a dash of salt and pepper on each one. Fill the bottom of the dish with ⅓ cup of water. Bake peppers in oven for 20-25 minutes, or until they pierce easily with a fork.
Reduce the heat to low and add the salsa, taco seasoning, salt, black beans, and corn. Stir and let simmer for a few minutes, or until the corn and beans are heated through.
Turn off the heat and mix in ½ cup cheese.