Go Back
+ servings
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.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 servings
Calories 504kcal
Author Rena


  • 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


  • 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.


  • 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.


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