Taco Stuffed Peppers
These healthy taco stuffed peppers are a great low-carb dinner recipe for weeknight meals. They're easy to make, so filling and customizable!
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 green bell peppers (halved and cored)
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 2 teaspoons chili powder
- 2 teaspoons cumin
- ½ teaspoon oregano
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons tomato paste
- ½ cup water
- ½ cup shredded cheddar cheese
- Shredded lettuce
- Salsa
Instructions
- 1
Preheat oven to 425°F. Place the green pepper halves in an oven-safe baking dish and bake until the peppers soften, about 15 minutes.
- 2
Heat the olive oil in a skillet over medium high heat. Add the ground beef and cook until browned, about 5-7 minutes. Drain any fat.
- 3
Add the chili powder, cumin, dried oregano, garlic powder, salt, pepper, tomato paste and water. Stir to combine and continue cooking over medium-low heat until the sauce has thickened, about 3-5 minutes.
- 4
Spoon the taco meat into the crevice of the four baked pepper halves and sprinkle the cheddar cheese on top. Return peppers to the oven until the cheese melts, about 5 minutes.
- 5
Top with lettuce and salsa or any other taco toppings