Taco Stuffed Peppers

We love tacos in this house and we're always looking for healthier, more wholesome ways to enjoy those flavors! These taco stuffed peppers fit the bill and are easy to customize!

Course Beef

Cuisine Mexican

Keyword taco stuffed peppers

Prep Time 15

Cook Time 35

Total Time 50

Servings peppers

Calories 229kcal

Author Karly Campbell

Ingredients

4 large bell peppers any color
1 pound lean ground beef
10 ounces frozen steamable cauliflower rice
10 ounces Ro*Tel Tomatoes and Chiles drained
2 tablespoons taco seasoning
1 cup shredded cheddar divided
1 cup shredded Monterey jack divided
2 tablespoons sour cream
Black olives cilantro, diced tomatoes for garnish

Instructions

Preheat oven to 400 degrees. Add 2-3 tablespoons of water to a 9x13 baking dish.
Slice the peppers in half from top to bottom and scoop out the seeds and membranes. Place cut side up in the baking dish with the water. There should be just enough water to cover the bottom of the dish.
Brown the beef in a medium skillet over medium heat, crumbling the meat as it cooks. Once browned, drain the grease.
While the beef is cooking, microwave the cauliflower rice according to package directions.
Add the tomatoes and taco seasoning to the beef and stir to combine.
Remove from the heat and stir in the cauliflower rice and ½ cup of cheddar and Monterey jack cheese.
Spoon the mixture evenly between the peppers and top with the remaining cheese.
Cover with foil and bake for 15 minutes. Remove foil and continue baking for 10 minutes or until peppers are as tender as you’d like.
Dollop with sour cream and sprinkle with black olives, cilantro, and tomatoes before serving.

Video

Notes

We prefer red peppers to green peppers, but any color will work. Red bell peppers have about 1 carb more than green, so not an amount we stress about.

Top these with whatever your favorite toppings are. Salsa, guac, extra cheese, and hot sauce are also tasty. Toppings are not included in the nutrition information.

Nutrition