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Low-Carb Taco Stuffed Sweet Bell Peppers. Sweet, crunchy, and colorful bell peppers replace corn tortillas for a low carb version of tacos.
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5 from 2 votes

Low-Carb Taco Stuffed Sweet Bell Peppers


  • yield: 4 servings
  • 1 pound lean ground beef
  • 3 tablespoons homemade taco seasoning or 1 packet store bought taco seasoning
  • 1 teaspoon corn starch omit if using store bought taco seasoning
  • 4 medium size sweet bell peppers any color. May substitute an equivalent amount of mini sweet bell peppers.
  • grated cheddar cheese
  • shredded iceburg lettuce
  • chopped fresh tomatoes
  • pickled jalapeƱo peppers
  • chopped sweet onions
  • taco sauce


  • Heat a large cast iron skillet over medium high heat. When hot, add ground beef. Cook, stirring frequently, until all the pink disappears. Drain if necessary.
  • Add taco seasoning mix and cornstarch to the skillet. Omit corn starch if using store bought, prepackaged taco seasoning. Stir until meat is well coated with seasoning.
  • Add water and stir. Lower heat to medium and simmer, stirring occasionally, for 20 minutes or until most of the liquid has evaporated. Remove from heat and set aside.
  • Cut sweet bell peppers in half lengthwise. Remove seeds and membranes.
  • Line a baking sheet with parchment papers. Arrange peppers, cut side up, on the baking sheet.
  • Divide the meat filling among the peppers.
  • Sprinkle shredded cheddar cheese over the meat filling.
  • Bake in a 350 degree oven for 15 minutes or until the cheese has melted and the filling is heated through.
  • Remove from oven and top with favorite taco toppings.
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