Keto Taco Steak Stuffed Peppers

By Rena |

Enjoy taco night without all the carbs! These Keto Taco Stuffed Peppers are literally packed with flavor. Melt in the mouth steak slices are perfectly seasoned with a host of spices then piled into bell peppers with a delicious tomato and cheese mix. Easy to make and delicious!

Side view of stuffed peppers on a plate.

Whether you are on a keto plan or not, this easy keto Stuffed Peppers recipe will be a weeknight delight! Vibrant bell peppers loaded with steak, provolone, tomatoes, and spices, it’s an easy meal that’s low in carbs but high in flavor! So filling and so delicious.

Looking for more keto recipes? Why not also try my Keto Tuna Salad Lettuce Wraps and my Keto Chicken Fajita Wraps!

why you’ll love these Taco stuffed peppers

  • Low in carbs. A great low carb alternative to tacos, these beauties clock in at around 10g of carbs per serving.
  • A delicious filling. Juicy steak slices, perfectly seasoned and covered with creamy, melty provolone – all loaded into sweet bell peppers. So good!
  • Easy to make. Just 5 mins prep and only a handful of kitchen staples, these easy stuffed peppers come together in around 30 mins.
top view stuffed peppers on a white plate

ingredients you’ll need to make these stuffed Bell peppers

These are just a list of ingredients you will be needed to make these healthy stuffed peppers. The full measurements are found further down below.

  • Beef
  • Onion
  • Bell Peppers
  • Olive Oil
  • Seasoning: salt, pepper, cumin, paprika, chili powder
  • Cheese
  • Diced Tomatoes
  • Garnish: cilantro, lemon wedges.
Top down shot of ingredients for stuffed peppers.

how to make these taco stuffed peppers

  • Prep the bell peppers: Cut the peppers in half, season, and bake for 10 mins.
  • Cook the beef: In a skillet with oil, add the sliced beef with grated onion and seasonings. Cook for around 6-8 mins. Then stir in the tomatoes and shredded cheese.
  • Stuff the peppers: Load the peppers with the steak filling then bake for 10 mins.
  • Garnish, serve, and enjoy!
Top down view of steak cooking in a skillet.
Overhead view of steak, shredded cheese and diced tomatoes in a skillet.
Overhead view of a stuffed pepper on aplte with lime wedges on the side.

recipe notes and tips

  • Use a preheated oven.
  • Ideally, shred your own cheese, it melts s better than pre-shredded. Pre shredded cheese contains anti-caking agents, meaning they don’t melt fully – but they’ll still work fine!
  • Don’t have provolone? Feel free to use a Mexican blend, jack, or melty mozzarella.
  • If you have time, partially freeze the steak before slicing it, it’s much easier to get thin slices that way.
  • You can dial the chili powder up or down, depending on your spicy preference!
  • Garnish with fresh cilantro or parsley, for a pop of color.
Red, green and yellow taco stuffed peppers on a baking sheet.
A red stuffed pepper on a plate with a wedge of lime.

FAQ’s

What to serve with Taco Stuffed Peppers

These stuffed peppers are great on their own, but you can serve with a crunchy side salad. You can go super hearty with my Keto Cauliflower Mac and Cheese or my Baked Keto Zucchini Fries!

Can I use ground beef?

Ground beef can be used instead of steak for this recipe. Just cook the ground beef thoroughly on the stove and make sure to drain it well before stuffing the peppers with it. Ground beef is good for keto too!

Can I make these Taco Stuffed Peppers ahead of time?

You can assemble these stuffed peppers the day before and keep them in the fridge before baking them the second time. Just add are ten minutes on to the cook time to make sure it is all cooked through.

Can I freeze them?

Yes! The texture won’t be exactly the same, but these peppers do stand up pretty well in the freezer.
Once cooled, cover and freeze the fully cooked peppers in the baking dish. Thaw them by placing in the fridge overnight. Then, just uncover and bake in the oven at 375F for 30 minutes or until thoroughly hot.

Four stuffed peppers on a baking sheet.
Bell pepper, with stuffing, on a plate.

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Side view of stuffed peppers on a plate.

Keto Taco Steak Stuffed Peppers

Enjoy taco night without all the carbs! These Keto Taco Steak Stuffed Peppers are literally packed with flavor and so easy to make.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 6 servings
Calories: 504kcal
Author: Rena

Ingredients

  • 3 large bell peppers different colors
  • 1 tsp kosher salt or to taste
  • 1/2 tsp ground pepper or to taste
  • 1 tbsp olive oil
  • 1.5 lb beef thinly sliced, lean cut
  • 1 small onion grated
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder or to taste
  • 2 cups shredded provolone cheese divided
  • 1 cup diced tomatoes
  • chopped cilantro to garnish
  • lemon wedges to serve with

Instructions

  • Preheat the oven at 400 °F and grease an oven-proof glass dish with some oil.
  • Cut the peppers in half, lengthwise, and discard the seeds; set aside.
  • Place them on the prepared pan or dish. Season with salt and pepper and bake for 10-12 minutes, or until slightly softened.
  • Meanwhile, in a heavy skillet, add oil and heat until shimmering hot.
  • Add sliced beef together with grated onion and seasonings; Cook stirring occasionally until evenly golden brown, about 6-8 minutes.
  • Stir in the diced tomatoes and 2/3 of the shredded cheese. Season with a pinch of salt and pepper and take off the heat.
  • Next, stuff the roasted peppers halves with the steak filling. Top with the remaining shredded cheese on top.
  • Bake for 10 minutes, or until cheese is melted and bubbly.
  • Garnish with chopped cilantro leaves and serve with lemon wedges.

Notes

  • Use a preheated oven.
  • Ideally, shred your own cheese, it melts s better than pre-shredded. Pre shredded cheese contains anti-caking agents, meaning they don’t melt fully – but they’ll still work fine!
  • If you don’t have provolone feel free to use a Mexican blend, jack, or melty mozzarella.
  • If you have time, partially freeze the steak before slicing it, it’s much easier to get thin slices that way.
  • You can dial the chili powder up or down, depending on your spicy preference!
  • Garnish with fresh cilantro or parsley, for a pop of color.

Nutrition

Calories: 504kcal | Carbohydrates: 10g | Protein: 32g | Fat: 37g | Saturated Fat: 17g | Cholesterol: 111mg | Sodium: 914mg | Potassium: 633mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2528IU | Vitamin C: 91mg | Calcium: 382mg | Iron: 4mg
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Reader Interactions

Comments

  1. Jacquelynn Ireland says

    5 stars
    This is the best meal I have had in a LONG time!! The flavors mesh together perfectly. Make sure you don’t skim on the lemon at the end, it brings it all together. My boys love this and even asked if they could bring it for lunch the next day. My husband was licking his plate clean. Thank you for this recipe! I will be making it again soon.

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top view of 4 stuffed chicken breast in a gray skillet

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