Keto Mexican Peppers – Easy & Delicious Ground Beef Recipe

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Keto Mexican Beef Peppers
Keto Mexican Beef Peppers

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.

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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

Keto Mexican Peppers Ingredients on a sheet pan
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

Keto Mexican Pepper cut open to show the inside on a plate
How to make Keto Mexican Peppers
  1. Preheat your oven to 200C/390F.
  2. Cut the peppers in half lengthways, through the stalk, and scoop out the seeds.
  3. Set them onto a cookie sheet, lined with parchment paper and set aside.
  4. In a mixing bowl, add all the remaining ingredients, except the cheeses, and mix well.
  5. Fill the peppers evenly with the mixture.
  6. Top the peppers with both the mozzarella and cheddar cheese
  7. Bake for 25-35 minutes until the peppers have softened and the cheese is golden brown.
  8. Serve hot topped with cilantro, tomato, and sour cream, if desired.
Keto Mexican Beef Peppers

Keto Mexican Peppers

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!
5 from 2 votes
Print Pin Rate
Course: Dinner, Lunch, Main Course
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 6 servings
Calories: 167kcal
Author: Gerri

Ingredients

  • 3 Yellow Peppers
  • 2 cups Cauliflower riced
  • 7 ounces Basic Ground Beef
  • 1 teaspoon Garlic Powder
  • 2 teaspoons Taco Seasoning
  • 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

Keto Stuffed Peppers Recipe with Ground Beef & Cheese - Delicious Mexican on a Budget (Easy)

Nutrition

Serving: 0.5pepper | Calories: 167kcal | Carbohydrates: 5g | Protein: 11g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 171mg | Potassium: 385mg | Fiber: 2g | Sugar: 1g | Vitamin A: 305IU | Vitamin C: 126mg | Calcium: 138mg | Iron: 1mg
Keto Mexican Stuffed Peppers on a plate
Keto Mexican Stuffed Peppers

Want to try the other delicious recipes in our Ground Beef series. Check out our;

To make a larger batch of this Keto Mexican Peppers recipe adjust the servings above.

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