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.

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Taco Stuffed Peppers

5 from 12 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

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50 comments on “Taco Stuffed Peppers”

  1. These were excellent. But maybe my oven is going cuz I cooked the peppers longer before and after and they still weren’t completely cooked. 🙁

    • I’m so glad that you enjoyed it! You don’t want the peppers to be completely soft as they won’t hold up the filling so some firmness is expected, but perhaps next time you could cook them a little longer if you prefer! 🙂 Thank you so much for the review!

  2. Wow that’s a lot of calories for half a pepper 🙁
    I’m currently making them
    Now and starving lol! 

  3. WOW!!!! The Taco Stuffed Peppers are on point!!!! I used ground turkey, refried beans, Roma tomato, shredded cheddar cheese, red enchilada sauce, green onions and homemade pico de gallo. I used tortilla chips to scoop up the filling. I’m excited to enjoy the stuffed peppers for lunch this week. Thank you so much for this amazing recipe, Stephanie. I definitely plan on making this again later!!! 😍😍

    • Hey LaTrice I’m SO happy that you loved these Taco Stuffed Peppers, that makes my DAY! I really don’t miss the shell when I make these! 🙂 You’re the best, thanks for taking the time to rate and comment!! -Stephanie

  4. We made these tonight with various stuffing leftovers from our freezer (ground beef peppers, onions, avocado, jalapeños, etc). It was great and we’ll be doing this again. It was a perfect 30 minute meal after a LONG day at work and no clue as to what to fix for dinner. Thank you for the inspiration!

    • I am SO happy to hear that these taco stuffed peppers saved the day for dinner!! It’s always nice to have something to fall back on when you have a crazy day and no clue what to make! I find myself in that situation a lot! 🙂 So glad you’ll be making these again!

      • My friend!  I made them exactly how you suggested. I’m super pleased with the result!  Once again, a home run! Thank you for sharing!

      • I’m SO happy to hear that ShaRonda!! Now you can alternate between this recipe and that Taco Pasta that I know you love! 😉 Wooo!!! Thank you for the review, you’re the best! -Stephanie

  5. Which kind of bell pepper to use?? You never said??? Megan 

  6. Are the calories per half pepper or one whole pepper?

  7. I’ve made these multiple times-it always turns out delicious. It’s a recipe I come back to again and again for its taste and simplicity. Just had to finally comment about it 🙂

    • Hey Katie! WOOO!!! I’m so psyched that you come back to this recipe over and over, I love your tip too about how you cook them each time. You totally made me want this now, I might have to have it tonight. Thanks for taking the time to write!!!! 🙂

  8. I made these for dinner tonight. I baked the peppers for 20 minutes because I wanted them a bit softer and they were still crisp enough. I also added rice to the mixture. My husband and i loved them. Made extra for lunch tomorrow. Thanks for the recipe. I’ll be making these again.

    • Hey Karen!! WAHOOOO!!! I LOVE the idea of adding rice, that made my mouth water, I’ll do that next time! What a great lunch for today too, I’m jelly! 😉

  9. Can you freeze these?

  10. This is an exciting and vibrant twist on tacos.

    I live in Imperial Beach, across the border from Tijuana.
    I eat a bunch of tacos.

    After I try it your way I will experiment with carne asada filling.

    Your stuff is inspirational. I am going to climb out of my rut.

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