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5 from 12 ratings

Taco Stuffed Peppers

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