Low Carb Taco Stuffed Bell Peppers

Check out the recipe below to find out how to make these delicious low carb taco stuffed bell peppers without sacrificing any of it's usual flavor!

An especially great option when you need to change things up to accommodate a low carb diet!

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I love making taco stuffed bell peppers in my corning ware dish. It not only helps them stay upright in the oven, but I also just place the lid on after cooling to store the leftovers in the refrigerator.

TIP: Boiling the bell peppers in water before stuffing and baking them makes a world of difference! Place them in a large pot of boiling water for approximately 5-7 minutes. You will notice the dark green pepper turn to a lighter green when they are nice and ready.

Keep scrolling to see the recipe!

Low Carb Taco Stuffed Bell Peppers

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Yield: 4 stuffed peppers

Author: The Berry Basics

Prep time: 15 MinCook time: 20 MinInactive time: 15 MinTotal time: 50 Min

These taco stuffed bell peppers are low carb, yet still full of flavor and a little cheesy goodness!

Ingredients

• 4 green bell peppers
• 1 chopped onion
• 1 can Rotel (low sodium)
• 2 tbsp bread crumbs
• 1 cup shredded cheddar cheese
• 1 lb ground meat
• 1 packet taco seasoning (low sodium)

Instructions

1. Place a large pot of water on medium-high heat.
2. Cut the tops off of the bell peppers and remove seeds.
3. Place peppers in boiling water for 5-7 minutes or until they are a lighter shade of green. (Over boiling the peppers will cause them to fall apart.)
4. In a greased skillet, add ground meat, taco seasoning, chopped onion and the can of Rotel.
5. Cook for approximately 10 minutes, or until the meat is browned.
6. Place peppers open side up in an oven-safe dish.
7. Fill each pepper with the ground meat mixture reaching right below the top of the pepper, leaving room for cheese and bread crumbs.
8. Add 1/2 tbsp of bread crumbs to the top of each pepper.
9. Place 1/4 cup shredded cheese on top of the bread crumbs on each pepper.
10. Cover with the oven safe lid, or aluminum foil, and bake at 400 degrees for 15 minutes.
11. Remove the lid, or the foil and bake for an additional 5 minutes, or until cheese is melted.
12. Enjoy!

Notes:

I like to pair this recipe with a steamable vegetable medley bag!

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What are your favorite ingredients in a stuffed pepper?
Let me know in the comments below! 

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