Cheesy Keto Taco Stuffed Peppers You’Ll Crave Tonight

You want tacos. You want cheesy comfort. You don’t want the carb crash afterward. Enter Cheesy Keto Taco Stuffed Peppers—everything you crave in a handheld taco, tucked into a juicy bell pepper boat. They’re rich, saucy, perfectly spiced, and—FYI—ridiculously easy. Make a batch once and you’ll wonder why you ever bothered with tortillas.

Why Stuffed Peppers Make the Best Keto “Taco”

Stuffed peppers deliver all the taco vibes with none of the tortilla drama. The bell pepper softens in the oven, gets sweet and roasty, and holds in all that cheesy, beefy goodness. You get more flavor per bite and way better textures.
Plus, you control the heat and the cheese pull. Want it spicy? Grab jalapeños or a hotter taco seasoning. Want it gooey? Double the cheese. IMO, it’s the ideal weeknight dinner that also shows off on the weekend.

The Grocery List (Short, Sweet, and Cheesy)

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Here’s what you need for 6 servings (one stuffed pepper half per serving):

• 3 large bell peppers (any color), halved and seeded
• 1.5 lb (680 g) ground beef (80–90% lean)
• 1 cup riced cauliflower (fresh or frozen), optional but recommended
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp tomato paste
• 1 (10 oz) can diced tomatoes with green chiles (well-drained)
• 2–3 tbsp taco seasoning (low-sugar; see DIY below)
• 1 cup shredded cheddar
• 1 cup shredded pepper jack or Monterey Jack
• 2 tbsp olive oil (for brushing peppers and sautéing)
• Salt and pepper, to taste

DIY Low-Carb Taco Seasoning

If your store-bought mix has sugar or starches, make this instead:

• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp oregano
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4–1/2 tsp cayenne (optional)
• 1 tsp fine sea salt

How to Make Cheesy Keto Taco Stuffed Peppers

Yes, you can do this on a busy Tuesday. Here’s the game plan:

1. Prep the peppers: Heat oven to 400°F (205°C). Halve and seed peppers. Brush with olive oil, sprinkle with salt, and place cut side up on a baking sheet. Roast 12–15 minutes until slightly tender.
2. Cook the filling: In a large skillet over medium-high heat, sauté onion in 1 tbsp oil for 3–4 minutes. Add garlic for 30 seconds. Add ground beef, break it up, and cook until browned. Drain excess fat if needed.
3. Season and enrich: Stir in taco seasoning, tomato paste, and drained tomatoes with chiles. Add riced cauliflower. Cook 3–5 minutes until thick and steamy. Taste and adjust salt.
4. Cheese time: Stir in half the cheese blend until melty.
5. Stuff and bake: Spoon filling into pepper halves. Top with remaining cheese. Bake 10–12 minutes until the cheese bubbles and lightly browns.
6. Finish: Let them rest 5 minutes. Garnish with chopped cilantro, sliced jalapeños, sour cream, or avocado if you’re feeling extra.

Pro Tips You’ll Actually Use

• Drain the tomatoes well. Extra liquid = soggy peppers. Not the move.
• Pre-roast the peppers. You’ll get tender boats that still hold together.
• Mix cheeses. Cheddar for flavor, Jack for melt. Dream team.
• Make-ahead magic: Stuff and chill up to 24 hours. Bake when ready, add 5 minutes.

Flavor Swaps and Add-Ins

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Want to riff on the base recipe? Do it. These swaps keep it keto and interesting:

• Protein: Ground turkey, chicken, or chorizo (spicy!).
• Veggie boosts: Mushrooms, zucchini, or spinach sautéed into the beef.
• Cheese twist: Swap in Oaxaca, mozzarella, or a smoky gouda.
• Sauce vibes: Stir in a few tablespoons of enchilada sauce (low-sugar) or a spoon of chipotle in adobo for heat.
• Finishers: Lime juice, hot sauce, or pickled jalapeños. Your call.

Serving Ideas That Hit Hard

These peppers stand alone, but sides and toppings make them party-ready:

• Toppings: Sour cream, guacamole, pico de gallo, cilantro, green onions.
• Sides: Simple salad with lime vinaigrette, grilled corn for non-keto guests, or cauliflower “Spanish rice.”
• Leftovers: Chop and pile over greens for a killer taco salad. FYI, cold leftovers taste great too.

Estimated Nutrition Facts

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Serving size used for calculations: 1 stuffed pepper half (1/6 of the recipe).
Recipe as calculated includes: 3 large bell peppers (approx. 1.5 lb total), 1.5 lb 85% lean ground beef, 1 cup riced cauliflower, 1 small onion, 2 cloves garlic, 2 tbsp tomato paste, 10 oz canned diced tomatoes with green chiles (drained), 2.5 tbsp taco seasoning (homemade, no sugar), 2 cups shredded cheese total (1 cup cheddar + 1 cup pepper jack), 2 tbsp olive oil, salt.
Per serving (estimate):

• Calories: ~355
• Total Fat: ~24 g
• Total Carbohydrates: ~9 g
• Dietary Fiber: ~2.5 g
• Net Carbs: ~6.5 g
• Protein: ~24 g

Note: Values will vary with pepper size, cheese brands, beef leanness, and how thoroughly you drain the tomatoes. These are estimates based on standard USDA data.

Make It Even Lower Carb

Want to shave off a couple carbs? Easy:

• Use green bell peppers (slightly fewer carbs than red/yellow).
• Skip the onion and add extra garlic and scallions.
• Use only cheddar (some pepper jacks add carbs from starches).
• Double the beef, reduce tomatoes, and loosen with broth if needed.

FAQ

Can I freeze these stuffed peppers?

Yes. Bake them fully, cool completely, then wrap individually and freeze up to 2 months. Reheat from frozen at 350°F (175°C) for 30–40 minutes, covered, then uncover to re-crisp the cheese.

Do I have to pre-roast the peppers?

You don’t have to, but you’ll get firmer, more raw-tasting peppers if you skip it. Pre-roasting softens them just enough so they cut cleanly and hug the filling. IMO, it’s worth the extra 12 minutes.

What can I use instead of riced cauliflower?

You can leave it out entirely and the recipe still works. Or swap in finely chopped mushrooms or zucchini sautéed until dry. The goal: add volume and texture without carb creep.

How spicy is this recipe?

Mild to medium by default. For heat lovers, add extra cayenne, use hot diced chiles, or swap in pepper jack with jalapeños. A drizzle of chipotle hot sauce never hurt either.

Can I make this dairy-free?

Yes. Use a dairy-free shredded “cheese” that melts well, or skip the cheese and top with avocado crema after baking. You’ll miss some of the gooeyness, but the taco flavor still slaps.

What’s the best way to meal prep these?

Cook the filling and roast the peppers ahead, then store separately for up to 3 days. Stuff and bake right before eating so the peppers don’t get soggy. They reheat like a champ for lunches.

Conclusion

Cheesy Keto Taco Stuffed Peppers bring taco night home without the carb tax. They’re simple, satisfying, and endlessly customizable—perfect for meal prep or a crowd. Make them once, tweak them to your taste, and boom: new weeknight MVP. FYI, don’t forget the extra cheese. Disclaimer: Nutrition values are estimates and can vary based on specific ingredients, brands, and preparation methods.