Roasted bell peppers stuffed with taco spiced beef and topped with cheese. These stuffed peppers proudly represent the low-carb diet in all its glory. They are delicious, nutritious, and are sure to please just about anyone.  This healthy alternative to tacos removes the tortillas all together and allows you to enjoy a flavor packed taco without all the added carbs or guilt!Skinny Low-Carb Bell Pepper Tacos

Colorful food is everything to me. I shop in colors at the supermarket. Every time I see a trio of bell peppers I grab it with excitement because there’s always something delicious to be made with these colorful bell peppers.

Oven roasting bell peppers is probably the best way to cook them. The second best way is oven roasting and stuffing them. They make a great base for stuffing veggies, rice, and meats.

Taco meat and cheese make a great tasty bell pepper. After the pepper tacos are cooked, top them off with your favorite taco toppings. We topped them with lots of lettuce, jalapeno, tomato, cilantro, cheese and lots of lime juice. The hearty mild flavor of the taco filling along with the roasted bell peppers, and fresh crisp toppings is a flavor explosion in your mouth with each bite.

If you’re like me, grab them and bite them like you would a taco or if you’re more formal and or with guests, be sure to serve these with a knife and for and enjoy them as a civilized human being. Either way, I’m sure you are going to love these taco boats as much as we did.

P.S I they are also great for meal prepping too! I packed two bell pepper boats in each meal prep container for a filling low-carb lunch.
Skinny Low-Carb Bell Pepper Tacos

4.67 from 9 votes

Skinny Low-Carb Bell Pepper Tacos

By: Layla
Prep10 minutes
Cook30 minutes
Total40 minutes
Servings 8 tacos


  • 4 bell peppers, colors of choice
  • 3/4 cup shredded cheese of choice
  • 1 lb lean ground beef or turkey
  • 1/2 onion minced
  • 1 tablespoon olive oil or oil of choice
  • 1 packet taco seasoning, see note below to make your own blend
  • 1 cup water
  • Optional Toppings:
  • 1 cup chopped lettuce
  • 1/2 cup chopped tomato
  • sliced jalapeños
  • 1 lime, cut into wedges
  • sour cream or plain Greek yogurt
  • fresh avocado of guacamole
  • fresh minced cilantro
  • shredded cheddar or pepper jack cheese


  • Pre-heat oven to 400F.

  • Slice each bell pepper in half. Remove stem and seeds. Place peppers on sheet pan and bake for 10-12 minutes.

  • While the peppers are roasting, Brown onion in 1 tablespoons oil in a large heavy-duty pan. When the onion starts to brown, add the ground meat. Crumble and stir meat for 2-3 minutes or until brown. Add taco seasoning and stir for 2 minutes. Next add 1 cup of water and simmer mixture for 2-3 minutes. Remove from heat.

  • Fill each bell pepper with about 1/2 cup of taco meat mixture (or until full). Top with a sprinkle of cheese and return to oven to bake for 20 minutes.

  • Remove from oven and serve with topping options on the side or assemble the toppings yourself. To store, place in an airtight container for 4-5 days in the fridge. Microwave for 2 minutes and top with fresh topping to serve. Enjoy!


You can use a taco seasoning packet to brown the beef or make your own homemade blend if you have all the spices on hand. To make enough taco seasoning for this recipe, combine 1 Tbsp. Chili Powder 1/4 tsp. Garlic Powder, 1/4 tsp. Onion Powder, 1/4 tsp. Crushed Red Pepper Flakes, 1/4 tsp. Dried Oregano, 1/2 tsp. Paprika, 1 1/2 tsp. Ground Cumin, 1 tsp. Sea Salt, /2 tsp. Black Pepper.
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Skinny Low-Carb Bell Pepper Tacos

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  1. This is the first time that I have liked stuffed bell peppers. Note to self: do not add salsa and jalapeño peppers, lol. My mouth is on fire, lmao! Next time I need to remember to add black beans….just to add more. But, fantastic!!

  2. Amazing! I added garlic and minced portabella mushrooms before adding the meat and then added retried beans and white cheddar to the mixture before stuffing the peppers. Topped with shredded lettuce, dollop of sour cream and chopped jalapeño to serve. My picky man was happy!

    1. Yes, you can! I would cook at 330 and keep an eye on them!

  3. can you tell me what the nutritional info on these pls.’
    calories, carbs, protein fats etc.

  4. Made this for dinner tonight!made a few changes, i make my own taco seasoning from a recipe i found a few years ago. I also add garlic and jalepeno to the meat along with some spaghetti sauce. Turned out amazing!! I miss doing my loaded nachos, but this is the perfect alternative!! Thank you for the recipe

  5. Thanks for sharing , about a month ago my family was eating tacos fOr dinner and i came acRoss thiS recipe and made a couple pepperS for to eat that evening and was gonna put the rest in fridge to eat over the next couple days but they didnt last past the 1st day , mY family wanted to tryit and they now would rather have the peppers instead oF taco shells ,,, fixing them again this evening

    1. Made this tonight. Light and flavorful. Will do it again.

  6. DO you drain the meat at all when adding the taco seasioning? im about to make these and think they might be too watery if you dont drain off any fat and add water

    1. This recipe does not call for the meat to be drained. The high heat should absorb most of the liquid and the rest will cook in the oven. If you are worried about the meat being watery, I would go with 1/2 cup of water and add the rest as needed.

    2. I made those to were relly good i drained the meat

    3. I used ground turkey and drained it. Just depends on how much fat you like

  7. Loved these bell pepper tacos ! So easy to make and EVeryone LOVED them. Thank you!!

  8. Hi! Ive never cooked a meal before and this was my first meal ive cooked! I loved it! So thank you!!! My question was do you know hoe nahh calor are in each taco?

    1. Wow, I’m honored for this to be your first recipe and I’m so happy that you enjoyed them, Tiffany! We do not have the nutritional facts for all the recipes on the website yet but we are slowly adding them as quickly as we can.