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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!
Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Total Time
25
minutes
mins
Course:
Main Course
Cuisine:
Mexican
Servings:
8
half peppers
Calories:
248
kcal
Author:
Stephanie
Ingredients
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
(15 oz.)
can black beans
drained and rinsed
1
(10 oz.)
can Rotel Tomatoes with green chilies
drained
1.5
cups
shredded Mexican Cheese
US Customary
-
Metric
Instructions
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. Cover with foil and bake for 15 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 15 minutes.
Nutrition
Calories:
248
kcal
|
Carbohydrates:
23
g
|
Protein:
23
g
|
Fat:
7
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
1
g
|
Cholesterol:
48
mg
|
Sodium:
525
mg
|
Potassium:
660
mg
|
Fiber:
7
g
|
Sugar:
5
g
|
Vitamin A:
2424
IU
|
Vitamin C:
83
mg
|
Calcium:
281
mg
|
Iron:
3
mg