Low Carb Mexican Stuffed Peppers
Ingredients
- 4 bell peppers
cut in half, seeds and ribs removed
- 1 tbsp olive oil
- 1 medium yellow onion
diced to 1/2”
- 1 lb ground beef
- 3 tbsp tomato paste
- 1 c beef broth
- 1.5 c sharp cheddar cheese
shredded, divided
- 1-2 tbsp chili powder
- 1 tbsp cumin
- 1 tbsp cornstarch or arrowroot powder
- 2 tsp paprika
- 1 tsp kosher salt
- 1 tsp cracked black pepper
- 1 tsp garlic powder
- 1 tsp coriander
- Pinch oregano
- Pinch red pepper flakes
- Pico de gallo
- Avocado
- Cilantro
- Jalapeno
- Sour cream
Directions
- 1
Heat oven to 375°F. Slice the peppers in half lengthwise, then remove the seeds and ribs using a paring knife. Arrange the peppers in a single layer in a 9x13” casserole dish.
- 2
Make the taco seasoning. Combine all taco seasoning ingredients in a lidded jar; shake to combine.
- 3
Make the ground beef filling. Heat a 10” skillet over medium high heat. Add the olive oil and heat until it shimmers. Add the onions, toss to coat in the fat, and saute until soft, stirring occasionally, 7-8 minutes.
- 4
Add the ground beef. Cook with the peppers, stirring occasionally to break up the beef, until no longer pink, 4-5 minutes.
- 5
Add the taco seasoning and tomato paste and work into the onions and beef. Pour in the beef broth and scrape any browned bits from the bottom of the pan. Sautee the ground beef mixture 5 minutes more, then remove from heat. Add 1 c cheese and mix into the beef.
- 6
Distribute the taco stuffing eveningly among the bell peppers. Add ½ c water to the casserole dish, or enough to just barely cover the bottom of the dish. Transfer to the oven and bake uncovered for 35-40 minutes.
- 7
Remove the casserole dish and sprinkle the remaining cheese on top of the peppers. Return to the oven and bake 5 minutes, or until the cheese is melted.
- 8
Rest peppers 5 minutes, then garnish with your favorite toppings and serve immediately.
Low Carb Mexican Stuffed Peppers
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About this Recipe
Craving a satisfying, flavor-packed dinner that keeps things low-carb? These Low Carb Mexican Stuffed Peppers deliver all the hearty comfort you love, without compromising on taste. They're perfect for a family meal or when you're simply looking for a wholesome, delicious dish.
What makes these stuffed peppers truly shine is the rich, savory filling. A robust blend of ground beef, fragrant spices like chili powder, cumin, and paprika, plus a hint of oregano and red pepper flakes, ensures every bite is bursting with authentic Mexican-inspired flavor. The tomato paste and beef broth create a deep, umami base that perfectly complements the tender bell peppers.
You can expect a wonderfully balanced dish where the slightly sweet, yielding bell peppers embrace a well-seasoned, juicy beef filling. Each pepper half is generously topped with sharp cheddar cheese, melting into a golden, bubbly layer that adds a creamy, tangy finish. This naturally low-carb meal feels incredibly indulgent yet aligns perfectly with your dietary goals.
Customization & Variations
Feel free to adjust the filling to your preference. While ground beef provides a classic richness, you could easily substitute it with ground chicken or turkey for a lighter option. For an extra kick, increase the red pepper flakes or add diced fresh jalapeno to the beef mixture. If sharp cheddar isn't your favorite, a Monterey Jack or a Mexican blend would also melt beautifully over the top.
These Low Carb Mexican Stuffed Peppers are a fantastic standalone meal. Serve them hot, garnished generously with fresh pico de gallo, creamy avocado, vibrant cilantro, extra sliced jalapeno, and a dollop of sour cream for a truly complete and satisfying experience.