Low Carb Taco Stuffed Peppers

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Over the last few months, my husband and I have been eating a low carb lifestyle. We’ve tried it before but for some reason this time it just stuck. And wasn’t all that hard when you find easy recipes and make sure you meal plan.

This one is super easy and one that I even broke up into two days just because of our schedule. Feel free to make the taco meat ahead of time or even use leftover taco meat.

First preheat the oven to 350 degrees. Crumble and cook the ground beef in a skillet until browned. Add in some Nature’s Seasoning. I typically sprinkle it all over the meat, stir it around and then sprinkle it again to give it a nice coating. it really is my go=to seasoning with any ground beef!

Next my husband and I like everything with a little kick and some flavor so we always add in some crushed red pepper.

Drain. Then add the taco seasoning and water and cook according to the packet instructions.

While the taco meat is simmering, wash the peppers. Slice lengthwise in half through the middle and remove the seeds.

Place the peppers in a casserole dish. Add 1/4 cups of water in the bottom of the dish. Cover and microwave for 5-6 minutes until the peppers are beginning to get soft. This helps the peppers become soft without burning being in the oven too long.

Now is when I add some of the shredded cheese to the taco mixture. Then spoon some taco meat into each pepper.

Sprinkle with some additional cheese on top. Bake for 20-30 minutes or until peppers are heated through and cheese is melted. Serve with some fresh salsa or a dollop of sour cream!