Our Keto Mexican Pepper is one easy low carb dinner when you are in a hurry, just mix, stuff, and bake! This delicious recipe is great for meal prepping when you’re eating on a budget!
These Keto Mexican Peppers are the seventh recipe of 8 in our quick and easy, ground beef recipes series. It starts out with cooking 4lb/1.8kg of meat to make our Basic Ground Beef, then turn that into 8 different recipes.
This Keto Mexican Peppers recipe makes 6 serves. 1 serving is 1 loaded pepper and has 3g net carbs (the nutritional information does not include the cilantro, diced tomato and sour cream for topping).
Store leftover Keto Mexican Peppers in the fridge for up to 3 days or freeze the cooked peppers for up to 3 months.
Keto Mexican Peppers Ingredients
- 3 Yellow Peppers
- 2 cups of Cauliflower, riced
- 7 ounces of Basic Ground Beef
- 1 teaspoon of Garlic Powder
- 2 teaspoons of Taco Seasoning
- ⅓ cup of Tomato Passata
- Salt, to taste
- Pepper, to taste
- ½ cup of Mozzarella Cheese, shredded
- ½ cup of Cheddar Cheese, shredded
- Cilantro, to serve
- Diced Tomato, to serve
- Sour Cream, to serve
How to Make Keto Mexican Peppers
- Preheat your oven to 200C/390F.
- Cut the peppers in half lengthways, through the stalk, and scoop out the seeds.
- Set them onto a cookie sheet, lined with parchment paper and set aside.
- In a mixing bowl, add all the remaining ingredients, except the cheeses, and mix well.
- Fill the peppers evenly with the mixture.
- Top the peppers with both the mozzarella and cheddar cheese
- Bake for 25-35 minutes until the peppers have softened and the cheese is golden brown.
- Serve hot topped with cilantro, tomato, and sour cream, if desired.
Keto Mexican Peppers
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Ingredients
- 3 Yellow Peppers
- 2 cups Cauliflower riced
- 7 ounces Basic Ground Beef
- 1 teaspoon Garlic Powder
- 2 teaspoons Taco Seasoning
- ⅓ cup Tomato Passata
- Salt to taste
- Pepper to taste
- ½ cup Mozzarella Cheese shredded
- ½ cup Cheddar Cheese shredded
- Cilantro to serve
- Diced Tomato to serve
- Sour Cream to serve
Instructions
- Preheat your oven to 200C/390F.
- Cut the peppers in half lengthways, through the stalk, and scoop out the seeds.
- Set them onto a cookie sheet, lined with parchment paper and set aside.
- In a mixing bowl, add all the remaining ingredients, except the cheeses, and mix well.
- Fill the peppers evenly with the mixture.
- Top the peppers with both the mozzarella and cheddar cheese
- Bake for 25-35 minutes until the peppers have softened and the cheese is golden brown.
- Serve hot topped with cilantro, tomato and sour cream, if desired.
Video
Nutrition
Want to try the other delicious recipes in our Ground Beef series. Check out our;
- Keto Bolognese Casserole
- Keto Sheet Pan Nachos
- Keto Greek Stuffed Mushrooms
- Keto Carnivore Baked Eggs
- Keto Ground Beef Stir Fry
- Keto Taco Casserole
- Keto Cheeseburger Soup
To make a larger batch of this Keto Mexican Peppers recipe adjust the servings above.
