The Cozy Cook

Taco Stuffed Peppers

These Taco Stuffed Peppers are a low carb dinner that’s ready in less than 30 minutes! They’re filled with seasoned ground beef, black beans, and diced tomatoes. Top them with sour cream and even Doritos, Fritos, or Tortilla chips!

Feel free to use ground turkey for a leaner option as well as shredded chicken.

Try my Taco Casserole, One Pot Taco Pasta, and Taco Soup recipes next!

Half of a yellow bell pepper stuffed with taco filling and topped with melted cheese and sour cream.

Who doesn’t love a good Mexican night?! We’ve been eating taco stuffed peppers for years, and honestly, I never miss the shell. I’m all about the meat and cheese, what can I say!?

Let’s get into the fun stuff. The filling options. They are endless people!


See recipe card below for ingredient quantities and full instructions.

  • Bell Peppers- Any color
  • Garlic
  • Onions
  • Tomato Paste
  • Ground Beef
  • Black Beans
  • Diced Tomatoes
  • Taco Seasoning

Other Taco Fillings

  • Vegetables + Fruit: Tomatoes, Red Onions, Corn, Avocado, Jalapenos, Black Olives.
  • Cheeses: Monterey Jack, Cheddar, Pepper Jack, Queso, Fontina.
  • Other: Sour Cream, Rice, Cilantro, Guacamole, Salsa, Hot Sauce, Enchilada Sauce, Tortilla Strips, Fritos, Doritos, Pico De Gallo, Refried Beans.

Pro Tip! Substitute ground turkey or shredded chicken for an even leaner variation!

How to Make Taco Stuffed Peppers

Slice each pepper in half and use a pairing knife to trace along the stem and remove it.

Bake for 10 minutes at 350°.

Prepare the filling mixture while the peppers cook.

Bell peppers on a baking sheet cut in half next to a skillet with taco filling for making taco stuffed peppers.

Stuff each pepper with the filling and top with cheese.

Bake for 5 minutes or until the cheese is fully melted. Serve!

Bell peppers on a baking sheet filled with taco filling and topped with shredded cheese.

Bell Peppers Are Over 90% Water

This is the main reason we pre-bake the halved peppers for 10 minutes. You’ll likely be able to pour water out from the middle of the pepper that would otherwise have gone into your taco filling.

It also allows you to cook the ground beef while the peppers cook, which saves time.

Calories in a Bell Pepper vs. Taco Shells

  • 1 whole medium bell pepper = 24 calories (or 12 calories for a h
  • 1 Fried taco shell= 150 calories
  • 1 Baked taco shell= 62 calories
  • 1 (6-inch) flour tortilla = 90 calories

Calories Saved by Subbing 1/2 bell pepper

  • 50 calories saved for each baked taco shell.
  • 138 calories saved for each fried taco shell.
  • 78 calories saved for each 6-inch flour tortilla.

…Taco stuffed peppers it is!

More Low Carb Recipes

A taco stuffed pepper pepper on a white plate with a fork in the background.

Get My Free Meal Plan

I’ve got a Free Meal Plan with 7 of my super popular recipes (complete with grocery list)! Sign up for my email list and I’ll send it over now along with weekly dinner recipes!

And follow me on FacebookInstagram, and Pinterest!

Taco Stuffed Peppers

5 from 10 ratings
These healthy, low carb Taco Stuffed Peppers are oven baked and can be made with ground beef, turkey, or shredded chicken! And easy weeknight dinner with endless topping options!


  • 4 bell peppers
  • 1 pound ground beef
  • 1 small yellow onion, diced
  • 1 oz. packet Taco Seasoning,, equal to 2 tablespoons
  • 2 Tablespoons tomato paste
  • 2 cloves garlic, minced
  • 1 can black beans, drained and rinsed
  • 1 can Rotel Tomatoes with green chilies, drained
  • 1.5 cups shredded Mexican Cheese


  • Preheat oven to 350 degrees.
  • Wash and dry the peppers, slice them in half. Remove the stems and the seeds.
  • Place them (hollow side up), on a greased baking sheet. Bake for 10 minutes. Discard any excess water in the middle of the pepper.
  • Meanwhile, brown the ground beef in a large pan over medium-high heat. Drain any grease.
  • Add the diced onions and cook for 5 minutes. Add the Taco Seasoning, tomato paste, and garlic and cook for 1 minute.
  • Add 3/4 cup water. Bring to a boil and then reduce the heat to medium-low.
  • Add the black beans and tomatoes and simmer for 5 minutes.
  • Scoop the taco filling inside each of the baked peppers. Top each with cheese. Bake at 350 for 5 minutes or until cheese is melted.


Calories: 376kcal, Carbohydrates: 22g, Protein: 25g, Fat: 21g, Saturated Fat: 9g, Cholesterol: 71mg, Sodium: 658mg, Potassium: 661mg, Fiber: 7g, Sugar: 6g, Vitamin A: 3147IU, Vitamin C: 109mg, Calcium: 372mg, Iron: 4mg


These savory taco stuffed peppers are filled with ground beef or turkey and sprinkled with your favorite taco toppings and melted cheese! #tacos #peppers #healthy #meat #protein #dinner #cheese #mexicanfood #groundbeef

Leave a Comment & Rate this Recipe

Your email address will not be published. Required fields are marked *

Click the Stars to Rate This Recipe

46 comments on “Taco Stuffed Peppers”

  1. This recipe was so easy to make and delicious! I will definitely be making this again! 

  2. This turned out really good! However, I added mexican rice and used enchilada sauce instead of tomato paste. Next time I will cook peppers a little longer than 10 minutes. If you want more of a crunch to your peppers 10 minutes is perfect! There were no complaints or leftovers!!

  3. This was delicious! The only thing I changed was precooking peppers at 20 minutes,  because we like them softer. We topped them with sour cream, salsa, onion, jalapeños and cholula. Definitely a keeper. 

  4. Another one of my faves!!! Delicious!!! I cooked my peppers a bit longer because I like them softer. Added some rice, perfecto!!!  

As Seen On…