My husband is quite a picky eater! I’m so thankful that he not only supports me on my keto journey, but there are so many things he loves to eat that are keto. My Taco Stuffed Bell Peppers is one of his absolute favorites. This week, I’m cooking it for the second night in a row because he insisted (AND he wants to bring it to work for lunch, too!). This recipe is so simple, even the kiddos could get involved and help!
With meat prices being so high as one of the results of this Pandemic, we have been making the easy decision and purchasing Grass-Fed Beef. If you can get better quality beef for the same price (or in this instance for us, less), why not? And y’all! The Grass-Fed Beef by Marketside Butcher we purchased from Walmart is soooo good! Even when it was just cooking in the skillet, the look of it made my heart sing. I always use my favorite 12″ skillet by GreenPan. We have had it for a year and a half and it still looks brand new! Nothing ever, EVER sticks to it! We got ours from Target as a wedding present but the set is also available on amazon.
Let me let you in on a little secret. You can use whatever ground meat you prefer for this recipe! Beef, turkey, pork, chicken.. It does not matter. Will the flavor be different? Sure! But if ground turkey is your go-to, honey you go right ahead and use that ground turkey! My husband just prefers the beef for this recipe.
Let’s get to it, shall we?
Kitchen Items You Will Need:
- Skillet (I use my favorite 12″ GreenPan skillet, nothing EVER sticks to it)
- Baking Dish (large enough to fit all your peppers)
- Aluminum foil (non-stick, easy clean up)
- Microwave safe bowl
- 2 lbs Ground Beef (or ground meat of your choice)
- 4 Bell Peppers (medium size)
- 1 cup Sour Cream
- 2 cups Shredded Cheese (best with Taco or Mexican blend)
- Salsa (optional)
- 1-2 Tbsp Cream Cheese (optional)
- 1 packet Taco Seasoning
- Wash your bell peppers and dry with a paper towel.
- Cut the bell peppers open long-ways (how did they say in school? Hot dog, not hamburger) and remove all of the seeds, the stem, and the veins (that’s the white parts inside the pepper).
- In a microwave safe bowl, add 1/4 cup of water and place your peppers in the bowl.
- Microwave the bowl of peppers for 7 minutes to soften them. Leave in the microwave for a while, they will be super hot.
- Preheat your oven to 350 degrees.
- In a large skillet, brown 2 lbs of ground beef. Once brown, mix in 1 packet of taco seasoning and drain any grease.
- Add 1 cup of sour cream, 1-2 Tbsp cream cheese (optional), and 2 cups of Mexican shredded cheese to your ground meat (over medium heat) in the skillet. Mix together well!
- Line your baking dish with non-stick aluminum foil.
- Remove the bowl of peppers from the microwave (be careful! they may still be very hot!) and place into your baking dish.
- Spoon the taco meat mixture into your peppers. Press the mixture down with your spoon to ensure you are truly stuffing those beautiful peppers!
- Optional: If you have any extra shredded cheese, sprinkle some on top of each pepper. It does not have to be the same cheese, whichever you like! A different cheese can actually add another dimension of flavor.
- Bake in the oven for ~30 minutes and enjoy!
Each pepper is 1 serving. Macros: 33g Fat, 37g Protein, 7g Net Carbs
Find the recipe pre-loaded on Carb Manager by searching for ‘Taco Stuffed Bell Peppers (Duhons)’.
These macros do not include the optional items (salsa and cream cheese). Carb Manager gives the recipe a ‘B’ rating, likely because you’re eating half a bell pepper. But considering this is the whole meal, it’s really not bad for carbs when it comes to dinner. Could it be less carbs if I made my own taco seasoning? Probably. It’s just so convenient some nights to get it already in a little package already made for me.
For more tips on the keto lifestyle, I’m sure you will love these!