These Keto Taco Stuffed Mini Peppers are a delicious low-carb option for a flavorful appetizer or snack. Packed with seasoned ground beef and topped with cheese, veggies, and creamy toppings, they are sure to satisfy your taco cravings while staying keto-friendly. Plus, with a paleo option using coconut cream instead of sour cream, they're versatile for various dietary preferences.
Ingredients: 12 mini bell peppers, halved and seeded. 1 lb ground beef. 1 packet taco seasoning check for low-carb options. 1 cup shredded cheddar cheese. 1/4 cup diced onion. 1/4 cup diced tomato. 1/4 cup diced avocado. 1/4 cup sour cream for paleo option, use coconut cream. Fresh cilantro leaves, for garnish optional. Salt and pepper, to taste.
Instructions: Before you start cooking, heat the oven to 375F 190C. Break up the ground beef with a spatula as you cook it in a skillet over medium-low heat until it turns brown. Follow the directions on the packet to add the taco seasoning to the beef. Mix things together well. Put some taco-seasoned ground beef in the middle of each half of a mini bell pepper. Toast the peppers and then put them on a baking sheet with parchment paper on the bottom. Shred cheddar cheese and put it on top of each stuffed pepper. Put it in an oven that has already been heated and bake for 12 to 15 minutes, or until the cheese melts and bubbles. Take it out of the oven and let it cool down a bit. For a paleo option, you can add coconut cream instead of sour cream and fresh cilantro leaves on top of the stuffed peppers. Before you serve, add salt and pepper to taste.
Prep Time: 20 minutes
Cook Time: 15 minutes
Pb Ithaca