Spicy Taco Stuffed Bell Peppers (Keto, Low Carb)
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.
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Servings: 4 people
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 do not include toppings such as cheese and sour cream
All estimates done via My Fitness Pal
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
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