Ingredients

Scale

(Serves 4–6)

Peppers & filling:

18–20 mini bell peppers (assorted colors—you love vibrant produce!), halved lengthwise, seeds removed
1 tbsp olive oil or avocado oil
1 lb ground beef or turkey (you love high-protein!)
1 small onion, finely diced
2 garlic cloves, minced

Taco seasoning (low-sodium, no sugar!):

1½ tsp chili powder
1 tsp cumin
½ tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
¼ tsp oregano
Pinch of cayenne (optional—you love spicy!)
Salt & black pepper to taste

Mix-ins:

½ cup no-salt-added black beans, rinsed & drained
½ cup frozen corn (or omit for lower carb—you love this!)
¾ cup shredded reduced-sodium cheddar or Mexican blend cheese

For serving:

Fresh cilantro
Lime wedges (you love citrus!)
Optional: Avocado slices, Greek yogurt (for sour cream swap—you love high-protein!)

Instructions

1. Prep peppers:

Preheat oven to 375°F (190°C). Arrange pepper halves cut-side up on a parchment-lined baking sheet. Lightly spray or brush with oil; roast 10 minutes while prepping filling.

2. Cook filling:

Heat oil in skillet over medium heat. Add onion; cook 3–4 minutes until soft. Add garlic; cook 30 seconds. Add ground meat; cook until browned. Drain excess fat.

3. Season & mix:

Stir in all taco seasoning ingredients; cook 1 minute. Add black beans and corn (if using); cook 2 more minutes. Remove from heat; stir in ½ cup cheese.

4. Stuff & bake:

Spoon filling into pepper halves. Top with remaining cheese. Bake 12–15 minutes until peppers are tender and cheese is bubbly.

5. Serve:

Garnish with cilantro, lime, and optional toppings.

💡 Pro Tips for Perfection:
✅ Par-roast peppers first—ensures they soften without overcooking filling.
✅ Use lean ground beef (85–90%)—enough fat for flavor, not greasy.
✅ Low-sodium mastery (you love this!):
→ Homemade seasoning + no-salt-added beans = full control
→ Boost umami with extra cumin and smoked paprika
✅ Blood sugar friendly (you love this!):
→ No added sugars in seasoning or filling
→ Net carbs: 8g/serving
✅ Low-carb/keto option (you love this!):
→ Skip corn and beans; double meat
→ Net carbs drop to 5g/serving
✅ Make ahead:
→ Prep filling 2 days ahead
→ Assemble unbaked peppers; refrigerate 24 hours (add 3–5 min to bake time)

Storage & Serving Ideas

→ Fridge life: 4 days | Freezer: Filling only (peppers don’t freeze well)
→ Serving ideas:
→ As appetizers or party bites
→ With Mexican slaw or avocado salad
→ For meal prep—portion into containers

Prep Time & Nutrition (per serving):