Stuffed bell peppers are a excellent alternative to taco shells. Lettuce wraps are a thing, but bell peppers taste better. Filled with spicy taco meat, onion, and cheese, these are excellent for a keto Mexican dish.
Spicy Taco Stuffed Bell Peppers
Whereas I didn’t fall into stuffed bell peppers at first, I’m a fan now. Green, yellow, and red bell peppers all have their own flavor profile. Yellow bell peppers have a sweet taste to them making them delicious with the taco meat. There’s no much that doesn’t taste good with a sweetness, am I right?
Red bell peppers had a very mild taste to me. The texture was nice with the taco meat, sour cream, and cheese. Even though I didn’t photograph or record a green bell pepper I have had the pleasure of having one. Earthy, spicy tones come from the green bell pepper. A true expression of Mexican cuisine in my opinion.
Notably, I added the lime juice since I’m such a sucker for Chipotle. It’s truly my go to for any cheat day I have. Not too much a fan of the salad bowls, but the burritos are LIFE!
Are Bell Peppers Keto Friendly?
Yes, although it depends on your carb count for the day. For instance, the yellow bell pepper being the sweetest has the highest carb count. So, that one in particular wouldn’t be the most keto friendly. The green and red are more than good to go.
Conclusion
In conclusion, why not have something with an awesome flavor rather than a simple lettuce wrap? Not only taste but stuffed bell peppers are loaded with vitamin C. Taco seasoning like nothing else with a lime flavor lurking below. Top with cheese, sour cream, and your favorite hot sauce. Taco’s are one of those things like pizza, everyone loves it their own way.
Macros
per 4 oz of ground beef and 1 bell pepper
Red bell pepper
- Fat 18g
- Net carb 5g
- Protein 22g
Yellow bell pepper
- Fat 18g
- Net carbs 11g
- Protein 24g
Green bell pepper
- Fat 18g
- Net carbs 5g
- Protein 22g
Orange bell pepper
- Fat 18g
- Net carbs 6g
- Protein 23g
*Macros do not include condiments such as cheese and sour cream
Spicy Taco Stuffed Bell Peppers (Keto, Low Carb)
Ingredients
- 1 pound 85/15 ground beef (This is the easiest to find but the fattier the better)
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 tablespoon Mexican chili powder
- 1/2 tablespoon chili powder
- 1 teaspoon cumin
- 3 tablespoon chopped onion
- 1/4 cup lime juice
- 1/4 cup water
- pinch xanthan gum
- 4 bell peppers (choice of green, yellow, red, or orange)
Instructions
- season ground beef with salt and pepper. Brown ground beef on medium heat
- Drain
- If you are using a store bought taco seasoning packet, skip down to bell peppers
- after draining, add chili powder, cumin, crushed red pepper, onion, lime juice, and water
- cover and simmer for 5-10 minutes on medium low heat
- Add a pinch of xanthan gum to bring everything together. I showed an example of how much in video above. Simply a pinch it won't take much. Add more to bring together if you must but just be careful.
- Preheat oven at 350 degrees F
- Slice bell peppers in half removing the seeds
- Stuff each bell pepper with taco meat. If you are adding cheese, wait
- bake for 20-25 minutes or until bell peppers have softened and cooked
- At the 20 minute mark, now is the time to add the cheese
- Remove from oven after the cheese has browned. At this point the bell peppers should be done as well
- Add whatever condiments you'd like and enjoy
Notes
Macros
per 4 oz of ground beef and 1 bell pepper Red bell pepper- Fat 18g
- Net carb 5g
- Protein 22g
- Fat 18g
- Net carbs 11g
- Protein 24g
- Fat 18g
- Net carbs 5g
- Protein 22g
- Fat 18g
- Net carbs 6g
- Protein 23g