These Paleo Taco Stuffed Peppers are super easy to make and packed with goodies! Bell peppers are filled with the best taco meat and topped with vegan cheese, baked, and topped with all your favorites like fresh pico de Gallo, avocado and dairy free sour cream. Paleo, dairy free and keto friendly.
As soon as summer hits I’m all about lightened up dinners.
Swapping my favorite soups and creamy one pot meals for salads.
But sometimes a salad is the last thing I want, honestly!
So lately I’ve had a different summer go-to dinner that’s naturally veggie packed and low carb too!
You can also make them ahead of time and grab one to reheat for lunch. Yup – stuffed peppers!
I have a few stuffed pepper recipes on the blog, and this one is my current favorite. It quick, easy, and packs in a ton of flavor!
Let’s get to all the delicious details!
What You Need to Make These Taco Stuffed Peppers
- bell peppers, any colors
- olive oil or avocado oil
- ground beef
- yellow onion
- garlic
- taco seasoning
- Sea salt
- diced or crushed tomatoes
- diced green chiles
- vegan cheddar shreds (optional)
- Garnish – sliced avocado, fresh salsa, minced cilantro, dairy free sour cream (I like Kite Hill)
How to make These Paleo Taco Stuffed Peppers
Cut the peppers in half lengthwise and remove the seeds and membrane. Spray a baking dish with avocado oil spray and place the pepper halves in the dish face up. Preheat your oven to 375°F.
Heat a large skillet over medium heat and add the oil once heated.
Saute the onion for about a minute until soft and fragrant. Add the garlic and sauté another 40 seconds. Add the ground meat and season with taco seasoning and a pinch of sea salt. Cook, breaking up lumps, to brown the meat.
Add the tomatoes and chilis, stir, and bring to a simmer. Taste and season as needed with sea salt.
Spoon the taco meat mixture into the peppers to slightly overfill. Sprinkle each one with the vegan cheddar shreds (if using).
Bake in the preheated oven for 18-20 minutes. I like my peppers to still have some crunch, you might want to bake a couple of minutes longer if you like them softer.
Toppings for Taco Stuffed Peppers
Before serving, top with sliced avocados, fresh salsa, cilantro, and dairy free sour cream (or whatever toppings you prefer!)
For dairy free sour cream, my favorite brand is Kite Hill. The flavor and texture are on point! I also love all the dairy free cheese from Violife.
The ingredients are clean and the flavor is so good – my family never realizes it’s not actual cheese!
I hope you’re ready for s super easy dinner treat that’s perfect for Taco Tuesdays or whenever you’re craving tacos!
I hope you love these low carb taco stuffed peppers as much as I do.
Grab your ingredients and preheat your oven because it’s time to cook – let’s go!
Taco Stuffed Peppers {Paleo, Keto}
Taco Stuffed Peppers {Paleo, Keto}
Ingredients
- 4 bell peppers any colors
- 1 tablespoon olive oil or avocado oil
- 1 pound ground beef
- 1 small yellow onion diced
- 3 cloves garlic minced
- 2 tablespoons taco seasoning I like Balanced Bites or Primal Palate
- Sea salt
- 1/2 cup crushed tomatoes or diced tomatoes
- 4 oz can diced green chiles
- 1/2 cup vegan cheddar shreds optional - I used Violife
- Garnish - sliced avocado fresh salsa, minced cilantro, dairy free sour cream (I like Kite Hill)*
Instructions
-
Cut the peppers in half lengthwise and remove the seeds and membrane. Spray a baking dish with avocado oil spray and place the pepper halves in the dish face up. Preheat your oven to 375°F.
-
Heat a large skillet over medium heat and add the oil once heated.
-
Saute the onion for about a minute until soft and fragrant. Add the garlic and sauté another 40 seconds. Add the ground meat and season with taco seasoning and a pinch of sea salt. Cook, breaking up lumps, to brown the meat.
-
Add the tomatoes and chilis, stir, and bring to a simmer. Taste and season as needed with sea salt.
-
Spoon the taco meat mixture into the peppers to slightly overfill. Sprinkle each one with the vegan cheddar shreds (if using). Bake in the preheated oven for 18-20 minutes. I like my peppers to still have some crunch, you might want to bake a couple of minutes longer if you like them softer.
-
Before serving, top with sliced avocados, fresh salsa, cilantro, and dairy free sour cream (or whatever toppings you prefer!) Enjoy!
Recipe Notes
Nutrition
Want More Stuffed Pepper Recipes? Try One of These!
Bacon Cheeseburger Stuffed Peppers
Chicken Enchilada Stuffed Peppers
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Great recipe.
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These were delicious, thank you so so much for sharing. Are the Nutrition facts per stuffed pepper, or for 2 peppers.
Delicious per usual! So easy, too! I used ground chicken instead of beef and they were super yummy.
Really enjoyed this. I did add a bit of rice based on hubby’s preference. I tried once with recipe as is and ones with fire roasted diced tomatoes. Both excellent.
She did it again!! Michele has the BEST Paleo recipes – these Taco Stuffed Peppers are delicious, easy to make and don’t take a lot of time. If you’re looking for Paleo/Paleo friendly recipes, The Paleo Running Momma is where to turn!
Your taco stuffed peppers are quite nutritious, I like that! Additional veggies (like tomatoes, onions, and corn) add vitamins, minerals, and fiber, too!
This is such a welcomed twist to stuffed peppers- especially when they usually involve rice! Amazing flavors- used homemade taco seasoning and only had slices of cheese so just tore those apart. Also used violife. Thank you!
This article was incredibly insightful. Thank you for sharing!