Stuffed Bell Pepper Tacos

This stuffed bell pepper taco recipe transforms traditional taco flavors into a colorful, low-carb vessel that delivers all the satisfaction without the tortilla. Perfect for anyone watching their carbs or calories but still craving Mexican-inspired flavors.

I first made these during a weeknight dinner rush when I realized we were out of taco shells. My family now requests them regularly over traditional tacos, especially when we're trying to incorporate more vegetables into our meals.

Ingredients

• Bell peppers: Choose firm peppers with smooth skin and even bottoms so they stand upright
• Ground beef or turkey: Lean meat works best to avoid excess grease
• Taco seasoning: Provides authentic flavor without measuring multiple spices
• Chopped lettuce: Adds freshness and crunch
• Chopped tomato: Brings acidity and brightness
• Shredded cheese: Mexican blend melts beautifully but any cheese works
• Sour cream and salsa: Optional toppings that add creaminess and flavor
• Water: Helps to distribute the taco seasoning evenly

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 400°F while you prepare the peppers and filling. This temperature ensures the peppers soften without becoming mushy and allows the cheese to brown perfectly.

Prepare the Taco Meat:

Brown your ground meat in a pan over medium heat until fully cooked with no pink remaining, about 5-7 minutes. Add the taco seasoning and water, stirring until well combined and slightly thickened. The water activates the seasonings and creates a sauce that coats the meat beautifully.

Prepare the Peppers:

Slice each bell pepper in half lengthwise and carefully remove the seeds and membranes. No need to pre-cook them as they'll soften perfectly in the oven while maintaining their structure. Arrange them cut-side up on a baking sheet or in a baking dish.

Assemble the Peppers:

Layer each pepper half with a sprinkle of lettuce first, followed by a generous portion of the seasoned meat mixture. Top with chopped tomatoes and a liberal amount of shredded cheese. The layering helps create balanced flavor in every bite.

Bake to Perfection:

Place the filled peppers in your preheated oven and bake for 20 minutes. The peppers will soften slightly while maintaining their shape, and the cheese will become golden brown and bubbly on top.

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The bell peppers are truly the star of this dish. I love how they transform during baking from crisp and raw to tender yet sturdy enough to hold the fillings. My daughter who usually picks peppers out of dishes now enthusiastically devours these colorful taco boats.

Make-Ahead Options

These stuffed pepper tacos work beautifully for meal prep. You can prepare them completely up to the baking stage, cover and refrigerate for up to 2 days. When ready to eat, simply bake for about 25 minutes instead of 20 to account for the chilled ingredients. The flavors actually develop nicely as they sit.

Dietary Adaptations

This recipe easily adapts to various dietary needs. For vegetarian versions, replace the meat with black beans, lentils, or plant-based ground products. Those following keto diets can add extra cheese and avocado while omitting the tomatoes. For dairy-free options, skip the cheese or use a plant-based alternative.

Serving Suggestions

Serve these stuffed pepper tacos with a side of cauliflower rice for a complete low-carb meal. A simple green salad dressed with lime vinaigrette complements the Mexican flavors beautifully. For those not counting carbs, Mexican rice or refried beans make excellent accompaniments.

Recipe FAQs

→ Can I use different colored bell peppers for this dish?

Absolutely! Red, yellow, orange, and green bell peppers all work beautifully in this dish. Red, yellow and orange peppers tend to be sweeter, while green peppers have a slightly more bitter flavor. Using a variety of colors makes for a vibrant presentation.

→ How can I make these vegetarian?

To make vegetarian stuffed peppers, simply substitute the ground meat with plant-based alternatives like textured vegetable protein, lentils, black beans, or a meat substitute crumble. Season with the same taco seasoning for authentic flavor.

→ Can I prepare these ahead of time?

Yes! You can prepare the meat filling and slice the peppers up to 24 hours in advance. Store separately in airtight containers in the refrigerator. When ready to serve, assemble and bake as directed, adding a few extra minutes to the baking time if ingredients are cold.

→ What sides pair well with bell pepper stuffed tacos?

These stuffed peppers pair wonderfully with Mexican-inspired sides like cilantro lime rice, black beans, Mexican street corn, or a simple green salad. A side of guacamole or queso dip with tortilla chips also complements the meal nicely.

→ Are these suitable for meal prep?

These stuffed peppers make excellent meal prep options. Prepare several and store in airtight containers in the refrigerator for up to 3-4 days. Reheat in the microwave for 2-3 minutes or in a 350°F oven for about 10 minutes until heated through.

→ How spicy are these stuffed peppers?

The spice level depends primarily on your choice of taco seasoning. For a milder version, use a mild taco seasoning and omit any hot peppers like jalapeños. For extra heat, choose a spicy taco seasoning and add diced jalapeños or hot sauce to the filling.