High-Protein Taco Stuffed Peppers
These are cheesy taco stuffed peppers filled with seasoned beef, veggies, and melty cheese. A flavorful high-protein, low-carb meal that’s hearty and satisfying.
Why You’ll Love This Recipe
- Juicy peppers packed with taco-seasoned beef and topped with bubbly cheese
- High protein from ground beef and extra cheese
- Bold Mexican flavors without the carbs
- Easy one-pan filling and family-friendly
- Great for meal prep and reheats beautifully
Ingredients (Serves 6)
- 6 medium green bell peppers, halved and seeded
- 1.5 lbs (680g) ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can (10 oz) Rotel tomatoes with green chiles (drained)
- 2 cups cauliflower rice (fresh or frozen)
- 2 tbsp taco seasoning (sugar-free)
- 1 tsp cumin
- ½ tsp chili powder (optional)
- ½ tsp salt
- 2 cups shredded Mexican cheese blend (divided)
- Fresh cilantro for garnish
Instructions
- Preheat oven to 375°F (190°C). Place pepper halves in a baking dish and bake 10 minutes to soften slightly.
- In a large skillet, cook ground beef with onion and garlic until browned. Drain excess fat.
- Add Rotel, cauliflower rice, taco seasoning, cumin, chili powder, and salt. Cook 5–7 minutes until heated through and most liquid evaporates.
- Stir in 1 cup shredded cheese until melted.
- Fill each pepper half generously with the beef mixture. Top with remaining cheese.
- Bake 15–20 minutes until cheese is bubbly and golden.
- Garnish with fresh cilantro and serve hot.
Prep Time: 15 minutes Cook Time: 25–30 minutes Total Time: 40–45 minutes
Nutrition (Per Serving – 2 halves)
- Calories: ~380
- Protein: 32g (high)
- Total Carbs: 12g
- Net Carbs: 8g
- Fat: 24g
