Name: Keto Taco Stuffed Peppers
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 2 cups water; 5 multicolored bell peppers, tops and seeds removed.; 2 tbsp olive oil; 1 lb ground beef; 1/2 onion, diced; 5 cloves garlic, minced; 1 pkg taco seasoning and water as indicated on package; 2 7 oz packs of cauliflower rice, cooked; 1 10 oz can of rotel, drained; salt and pepper, to taste; 1 tsp Italian seasoning; 2 cups shredded Mexican blend cheese, divided; 1 roma tomato, diced and seeded; 3 green onions, sliced

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At this point, if you’ve been following along, you all know my thoughts on cauliflower. After challenging myself to make so many new dishes that use cauliflower as a main ingredient, I’ve actually started to like it more! These keto taco stuffed peppers are no exception. At roughly 24 grams of carbs per serving, these peppers satisfy the requirements of the keto diet. They’re healthy, packed with veggies and delicious. You’d never guess that these keto taco stuffed peppers are made with cauliflower rice by taste alone.

Equipment Needed:

There’s really nothing special that you’ll need for this recipe. Most of these items are ones you likely already have in your kitchen. The only “specialty” item you might want is a dutch oven to steam your peppers in. Our favorite is this 6 Quart Lodge Enameled Cast Iron Dutch Oven that we received as a wedding present. You’ll also want a large, deep skillet to cook up the filling for the peppers. I love this Cuisinart Stainless Steel 5 1/2 Quart Saute Pan for recipes where I’ll need a pan with high sides. Lastly, you need a casserole dish to cook your peppers in. I use a standard 13×9 inch glass casserole dish like this Pyrex one.

Making Keto Taco Stuffed Peppers

The first thing you’ll do is prep your peppers by removing and discarding the tops and seeds. After you prepare your peppers, you’re going to steam them so that the peppers soften up. If you don’t, they’re likely going to still be too crunchy after baking them. After you steam the peppers, you’ll set them aside in a casserole dish and prepare the filling.

For the filling I use ground beef, onion, garlic, taco seasoning, cauliflower rice, rotel, and cheese plus some other seasonings. My favorite brand of cauliflower rice are these Full Green pouches. I simply nuke them in the microwave. For my other recipes, I typically drain the cauliflower, but I find in this recipe that not draining it helps to form part of the sauce. Also, if you’re vegetarian, you can easily swap the ground beef for soy crumbles or even soyrizo would go really well in this dish!

Once I finish making the filling, I scoop it into the peppers and top them with cheese, tomatoes, and green onions. You’re welcome to add other toppings of your choice though too like olives, sliced jalapeños, or anything else you might want. After adding the toppings, I cover the peppers in tin foil and bake for 15 minutes. After the 15 minutes, I remove the foil and bake for an additional 10. Now you’ve got delicious, healthy keto taco peppers!

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5 from 3 votes