Ingredients
Bell Peppers
- 4 bell peppers (cut in half, seeds and ribs removed)
Beef Filling
- 1 tbsp olive oil
- 1 medium yellow onion (diced to ½”)
- 1 lb ground beef
- 3 tbsp tomato paste
- 1 cup beef broth
- 1.5 cups sharp cheddar cheese (shredded, divided)
Taco Seasoning
- 1-2 tbsp chili powder
- 1 tbsp cumin
- 1 tbsp cornstarch or arrowroot powder
- 2 tsp paprika
- 1 tsp kosher salt
- 1 tsp cracked black pepper
- 1 tsp garlic powder
- 1 tsp coriander
- Pinch oregano
- Pinch red pepper flakes
Optional Garnishes
- Pico de gallo
- Avocado
- Cilantro
- Jalapeno
- Sour cream
Instructions
- Prepare Peppers: Heat oven to 375°F. Slice the bell peppers in half lengthwise and remove seeds and ribs using a paring knife. Arrange the pepper halves in a single layer in a 9×13” casserole dish.
- Make Taco Seasoning: In a lidded jar, combine chili powder, cumin, cornstarch, paprika, kosher salt, cracked black pepper, garlic powder, coriander, oregano, and red pepper flakes. Shake well to blend all the spices evenly.
- Sauté Onions: Heat olive oil in a 10” skillet over medium-high heat until shimmering. Add diced onions and cook, stirring occasionally, until soft and translucent, about 7-8 minutes.
- Cook Ground Beef: Add ground beef to the skillet with onions. Break up the meat and cook until no longer pink, approximately 4-5 minutes.
- Add Seasoning and Tomato Paste: Stir in the prepared taco seasoning and tomato paste, mixing thoroughly. Pour in beef broth and scrape browned bits off the pan bottom. Continue to sauté the mixture for 5 more minutes, then remove from heat. Stir in 1 cup of shredded cheddar cheese until melted and combined.
- Fill Peppers and Bake: Evenly spoon the beef mixture into each bell pepper half. Add ½ cup water to the bottom of the casserole dish — just enough to cover the base. Bake uncovered in the oven for 35-40 minutes until peppers are tender.
- Add Remaining Cheese and Finish Baking: Remove dish from oven, sprinkle the remaining ½ cup of shredded cheddar cheese over stuffed peppers. Return to oven and bake for an additional 5 minutes or until cheese has melted.
- Rest and Garnish: Let peppers rest for 5 minutes. Garnish with pico de gallo, avocado slices, cilantro, jalapeno, and a dollop of sour cream before serving immediately.
Notes
- For a lower carb version, use arrowroot powder instead of cornstarch as a thickener.
- You can substitute ground turkey or chicken for beef for a leaner option.
- The water in the casserole dish helps steam the peppers and keep them moist during baking.
- Adjust spice levels by modifying the amount of chili powder, red pepper flakes, and jalapeno toppings.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in the oven.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Low Carb
