Go Back
+ servings
Three taco filled bell peppers are served on a white plate.
4.5 from 4 votes
Print

Mexican Stuffed Bell Peppers Recipe

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.

Course Dinner
Cuisine Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 stuffed peppers
Calories 419 kcal
London Brazil

Ingredients

  • 3 bell peppers red, yellow, or green
  • 2 Tbsp. oil olive or avocado oil
  • ½ sweet onion finely diced
  • 2 cloves garlic crushed
  • 1 lb. ground beef 90/10*
  • 2 Tbsp. taco seasoning homemade or store-bought
  • ¼ tsp. salt optional
  • 1 cup salsa mild or medium heat
  • 1 cup black beans rinsed and drained
  • 1 cup corn drained
  • 1 cup cheddar cheese shredded, divided

To Serve:

  • Cilantro finely chopped, optional
  • Sour cream optional
  • Guacamole optional

Instructions

  1. Preheat oven to 400 degrees.
  2. Cut bell peppers in half lengthwise, starting from the stem end. Remove and discard the ribs and seeds.
  3. 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.

  4. In a large skillet over medium heat add oil and onion. Saute for 2-3 minutes or until the onion becomes translucent. Add the crushed garlic and continue sauteing for 1 minute.
  5. Push the onion to the side and add the ground meat. Cook for 7-8 minutes, or until it is cooked through. Use a potato masher to crumble the beef once cooked.
  6. 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.

  7. Turn off the heat and mix in ½ cup cheese.

  8. Remove the peppers from the oven and carefully drain out any liquid that has gathered in them. Fill each pepper half liberally with the ground meat mixture. Sprinkle the remaining cheese on top.
  9. Bake in preheated oven for another 5-10 minutes, or until the cheese is melted and the peppers are tender. Serve immediately with cilantro, sour cream, or guacamole. Enjoy!

Recipe Video

Recipe Notes

  • Can also use ground turkey, chicken, or venison.
  • Dairy-free cheese can be substituted if vegan or dairy-free.
  • To Store: Keep leftovers in an airtight container in the refrigerator for up to 5 days.
  • To Freeze: Store fully cooked stuffed peppers in a freezer-safe airtight container for up to 3 months.
Nutrition Facts
Mexican Stuffed Bell Peppers Recipe
Amount Per Serving
Calories 419 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 10g63%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 12g
Cholesterol 73mg24%
Sodium 954mg41%
Potassium 647mg18%
Carbohydrates 23g8%
Fiber 6g25%
Sugar 7g8%
Protein 23g46%
Vitamin A 2791IU56%
Vitamin C 81mg98%
Calcium 179mg18%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.