Red pepper stuffed with taco meat
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5 from 6 votes

Taco Stuffed Peppers

Low carb, keto taco stuffed peppers are a great make-ahead appetizer. Savory, creamy, crunchy little bites that are sure to please everyone. 
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Appetizers, Main Courses
Cuisine: American
Servings: 8
Calories: 118kcal
Author: Urvashi Pitre


  • ½ pound ground meat (85% fat)
  • 2 1/2 tablespoons taco seasoning
  • 16 sweet mini peppers
  • 2 tablespoons cheddar cheese, grated
  • 2 tablespoons Cream Cheese softened
  • 8 slices Bacon cut in half (Optional)


  • Brown ground beef until the pink disappears.
  • Add taco seasoning and mix well.
  • Divide meat into two bowls. In one, mix in the cheddar cheese. In the second bowl, mix in the cream cheese.
  • Cut open your sweet peppers and halve them lengthwise.
  • Fill with each of the fillings.
  • If using bacon, you will need small, sweet peppers. Cut the strip in half and stretch it around each pepper. Be sure to stretch so you can cover pepper, but also to get a thin layer of bacon so that it crisps quickly. Place wrapped pepper on a foil-lined baking pan and broil for 15 minutes or until bacon is crisp.


Calories: 118kcal | Carbohydrates: 4g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 28mg | Sodium: 119mg | Potassium: 199mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1915IU | Vitamin C: 71.9mg | Calcium: 40mg | Iron: 0.9mg