I perfected Low Carb Mexican Stuffed Peppers that pack seasoned ground beef, salsa and taco seasoning into bell peppers topped with cheese for a quick, low carb weeknight dinner.

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I swear I did not plan for these to become my go to weeknight flex but here we are. I pile bold flavors into the peppers with ground beef and chunky salsa so every bite has a little surprise, sometimes spicy sometimes bright, never boring.

They sit somewhere between Taco Style Stuffed Peppers and Low Carb Mexican Stuffed Peppers which is perfect cause you can keep it classic or trim it down without losing any attitude. I mess up recipes all the time, but this one kept pulling me back, and honestly it always makes dinner feel like a small celebration.

Ingredients

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Bright peppers add crunch, fiber, vitamin C, color, and they hold the filling nicely.
Ground beef gives hearty protein, savory fat, and a beefy base, so satisfying.
Riced cauliflower keeps this lower carb, adds texture, mild flavor, and extra veggies.
Salsa brings tomato tang, spice, herbs, moisture, and fresh zip to every bite.
Taco seasoning layers smoky, warm spices, boosts flavor fast but can be salty.
Melty cheese adds richness, protein, calcium, plus that gooey blanket of comfort.
Onion and garlic wake the mix with sweetness, bite, and savory aroma, trust me.

Ingredient Quantities

4 large bell peppers (any color), about 2 lb total

1 lb ground beef about 450 g

1 cup riced cauliflower (for low carb option)

1 cup chunky salsa

1 tbsp taco seasoning

1 small yellow onion

2 cloves garlic

1 tbsp olive oil

1 cup shredded cheddar or Mexican blend cheese

1/4 cup chopped fresh cilantro optional

1 tbsp lime juice optional

1/2 tsp salt

1/4 tsp black pepper

How to Make this

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1. Preheat oven to 375°F (190°C). Cut the tops off 4 bell peppers, remove seeds and membranes, save tops if you want, and trim a tiny bit off the bottoms so they stand up straight.

2. Heat 1 tbsp olive oil in a large skillet over medium heat. Chop 1 small yellow onion and add to the pan, cook until soft about 3 to 4 minutes, then mince 2 cloves garlic and stir in for 30 seconds.

3. Add 1 lb ground beef, break it up and cook until browned and no pink remains. Drain excess fat if there’s a lot, then stir in 1 tbsp taco seasoning, 1/2 tsp salt and 1/4 tsp black pepper.

4. Stir in 1 cup chunky salsa and 1 cup riced cauliflower, plus 1 tbsp lime juice if using, and cook 2 to 3 minutes until the cauliflower is just tender but not mushy. Taste and adjust salt or seasoning.

5. Remove skillet from heat and fold in about half of the 1 cup shredded cheese and 1/4 cup chopped cilantro if using, this makes the filling creamy and helps it stick together.

6. Stuff each pepper with the beef mixture, packing it in but not overstuffing, then sprinkle the remaining cheese on top of each pepper.

7. Arrange stuffed peppers upright in a baking dish, pour about 1/4 cup water into the bottom of the dish to create steam, cover loosely with foil and bake 25 minutes. Then uncover and bake another 5 to 10 minutes until peppers are tender and cheese is melted and slightly golden.

8. Let peppers rest 5 minutes before serving, then garnish with extra cilantro and a squeeze of lime if you like. Enjoy, they’re great with sour cream or avocado.

Equipment Needed

1. Oven, preheated to 375°F (190°C)
2. Large oven-safe baking dish, big enough for 4 peppers
3. Large skillet or frying pan for browning the beef
4. Cutting board
5. Chef’s knife for chopping peppers, onion and cilantro
6. Wooden spoon or spatula for cooking and stirring
7. Measuring cup (1 cup) and measuring spoons
8. Aluminum foil and oven mitts for covering and handling the hot dish

FAQ

4 large bell peppers (any color), about 2 lb total

1 lb ground beef about 450 g

1 cup riced cauliflower (for low carb option)

1 cup chunky salsa

1 tbsp taco seasoning

1 small yellow onion

2 cloves garlic

1 tbsp olive oil

1 cup shredded cheddar or Mexican blend cheese

1/4 cup chopped fresh cilantro optional

1 tbsp lime juice optional

1/2 tsp salt

1/4 tsp black pepper

Q: Can I use ground turkey or chicken instead of beef? A: Yes. Cook the turkey or chicken the same way but watch timing since lean poultry can dry out. Add a splash of broth or extra salsa to keep it moist.

Q: Are these peppers freezer friendly? A: Yes. Assemble unbaked, wrap tightly and freeze up to 3 months. Bake from frozen at 375 F; add 15 to 20 minutes to baking time and check that filling is hot all the way through.

Q: How do I know the peppers are done? A: They should be fork tender but not falling apart. A 25 to 30 minute covered bake usually gets them soft with a bit of bite, then 5 to 8 minutes uncovered melts the cheese.

Q: Can I use regular rice instead of riced cauliflower? A: Yes. Use 1 cup cooked rice. Note that carbs will be higher and texture slightly different, but it works great.

Q: How can I make this lower calorie? A: Use lean ground beef or turkey, stick with riced cauliflower, reduce cheese or use a lighter cheese, and skip the extra oil.

Q: Any quick swaps for a vegetarian version? A: Replace the beef with a mix of black beans, corn and diced mushrooms. Sauté onion and garlic, add beans and corn, then season and stuff as directed.

Best Mexican Stuffed Bell Peppers Recipe Substitutions and Variations

Ground beef → ground turkey or crumbled Mexican chorizo. Turkey is leaner so add a splash of oil and a pinch more salt since it’s drier, chorizo brings smoky, spicy flavor so cut back on the taco seasoning.
Riced cauliflower → 1 cup cooked white or brown rice, or quinoa. Rice gives the classic texture, quinoa adds protein; both soak up juices better than raw cauliflower.
Chunky salsa → drained diced tomatoes with green chiles, or enchilada sauce. Tomatoes give fresher taste, just drain excess liquid and add a bit of chili powder, enchilada sauce makes it saucier and richer.
Shredded cheddar → pepper jack or crumbled cotija. Pepper jack melts and adds heat, cotija gives a salty crumbly finish so add it at the end rather than melting it fully.

Pro Tips

1) Dont let the riced cauliflower stay wet. Pat it dry with paper towels or squeeze it in a clean kitchen towel after a quick microwave or skillet toss. Too much moisture = soggy filling and limp peppers.

2) Brown the beef until you get little crispy bits, that Maillard flavor makes a huge difference. Season while it browns so the spices really stick, and consider a splash of Worcestershire or a pinch of sugar to balance the salsa if it tastes too sharp.

3) If you want tidy slices or meal-prep friendly peppers add a binder — one beaten egg or a couple tablespoons of cream cheese works great. It keeps the filling from falling apart without changing the low carb goal.

4) Make ahead tips: you can assemble them a day ahead and bake later, or fully bake then freeze for quick lunches. Reheat covered to keep them moist, then hit them under the broiler for a minute to re-crisp the top if you want.

Best Mexican Stuffed Bell Peppers Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I perfected Low Carb Mexican Stuffed Peppers that pack seasoned ground beef, salsa and taco seasoning into bell peppers topped with cheese for a quick, low carb weeknight dinner.

Servings

servings

Calories

528

kcal

Equipment: 1. Oven, preheated to 375°F (190°C)
2. Large oven-safe baking dish, big enough for 4 peppers
3. Large skillet or frying pan for browning the beef
4. Cutting board
5. Chef’s knife for chopping peppers, onion and cilantro
6. Wooden spoon or spatula for cooking and stirring
7. Measuring cup (1 cup) and measuring spoons
8. Aluminum foil and oven mitts for covering and handling the hot dish

Ingredients

4 large bell peppers (any color), about 2 lb total
1 lb ground beef about 450 g
1 cup riced cauliflower (for low carb option)
1 cup chunky salsa
1 tbsp taco seasoning
1 small yellow onion
2 cloves garlic
1 tbsp olive oil
1 cup shredded cheddar or Mexican blend cheese
1/4 cup chopped fresh cilantro optional
1 tbsp lime juice optional
1/2 tsp salt
1/4 tsp black pepper

Directions

Preheat oven to 375°F (190°C). Cut the tops off 4 bell peppers, remove seeds and membranes, save tops if you want, and trim a tiny bit off the bottoms so they stand up straight.
Heat 1 tbsp olive oil in a large skillet over medium heat. Chop 1 small yellow onion and add to the pan, cook until soft about 3 to 4 minutes, then mince 2 cloves garlic and stir in for 30 seconds.
Add 1 lb ground beef, break it up and cook until browned and no pink remains. Drain excess fat if there’s a lot, then stir in 1 tbsp taco seasoning, 1/2 tsp salt and 1/4 tsp black pepper.
Stir in 1 cup chunky salsa and 1 cup riced cauliflower, plus 1 tbsp lime juice if using, and cook 2 to 3 minutes until the cauliflower is just tender but not mushy. Taste and adjust salt or seasoning.
Remove skillet from heat and fold in about half of the 1 cup shredded cheese and 1/4 cup chopped cilantro if using, this makes the filling creamy and helps it stick together.
Stuff each pepper with the beef mixture, packing it in but not overstuffing, then sprinkle the remaining cheese on top of each pepper.
Arrange stuffed peppers upright in a baking dish, pour about 1/4 cup water into the bottom of the dish to create steam, cover loosely with foil and bake 25 minutes. Then uncover and bake another 5 to 10 minutes until peppers are tender and cheese is melted and slightly golden.
Let peppers rest 5 minutes before serving, then garnish with extra cilantro and a squeeze of lime if you like. Enjoy, they're great with sour cream or avocado.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.