Keto Taco Stuffed Mini Peppers

January 25, 2020Laura

Since it’s getting so close to the Super Bowl, I thought I would share another appetizer recipe this week. We are college basketball fans, so I enjoy putting together charcuterie boards and finger foods for game days. We always watch the Super Bowl though. Although I have little interest in the game, at least I get to make a yummy spread of food.  I have some keto appetizers on my blog that you can view here or a few in my e-cookbook that you can check out here. This week coming up is going to be huge for me, so I’m working on getting a couple of blog recipes out before it gets crazy. I’ll share what’s going on at the end of this post.

This week I’m sharing an easy taco stuffed mini pepper recipe. It’s only five ingredients and are a delicious appetizer option. Any kind of stuffed pepper recipe is a little bit of a pain to make, just because you have to remove the seeds & membranes from the peppers. Especially in the mini peppers. I started out using a spoon to de-seed them, but ended up putting on a pair of gloves and using my hands. It made things much easier! Even though they’re a little work, it’s worth it!

Like I said, I kept the ingredients for this recipe simple. You will need a bag of mini peppers, ground beef, taco seasoning, salsa and shredded cheese. I have a homemade taco seasoning recipe that you can view here and I used the homemade salsa recipe from my e-cookbook. Any jarred salsa will work perfectly fine, just be sure to read the labels. If you give these or any of my other appetizers a try, I hope you and your guests enjoy them!

I mentioned that this coming week is going to be a crazy one, and here’s why. After battling infertility for around 2 years, I have started IVF. I’ve been giving myself LOTS of injections and have been going in for labs & ultrasounds for the past week. This pic is just a small glimpse into what I’ve taken so far. I’m hormonal & very tired, but feel pretty good otherwise. I’m responding well so far and they expect my egg retrieval surgery to be early next week! 

I’m still doing keto (have been for 3 years now), but am incorporating more berries and high antioxidant foods. I started keto in January of 2017. It’s healed me in so many ways: I lost 77 pounds, reversed my hypertension and high cholesterol & triglycerides. I’m no longer pre-diabetic and my last imaging study showed no more evidence of fatty liver disease. I’m so happy with all of these results, but I was hoping it would help me achieve a pregnancy. I am grateful that it has healed my body though. My fertility work up was normal. All of my hormone levels, metabolic labs, imaging studies, etc were perfect. After several months of other failed fertility interventions, we decided to start the IVF journey.

I’m excited & nervous, but also hopeful! I wasn’t ready to share this on Instagram, so decided to share it on my own little personal space. It’s still out of my comfort zone, but I’m glad I’m doing it. Thank you for reading!

Be sure to follow me on Instagram and Pinterest for more low carb meal ideas. If you make this or any of my recipes, I would love it if you tagged me on Instagram so I can see your creations! If you want to get email notifications when I post a new recipe, you can subscribe to my blog at the bottom of this page.

Now Available: I just released my E-Cookbook with 40+ easy Keto/Low Carb recipes. For more information click here.

Print Recipe

Keto Taco Stuffed Mini Peppers

  • Prep time: 25 minutes
  • Cook time: 15 minutes
  • Serves: 10 (Serving Size: 4 halves)
  • Calories 192.5


  • 16 oz bag mini bell peppers
  • 1 lb ground beef
  • 2 Tbsp taco seasoning
  • 3/4 cup salsa
  • 1.5 cups shredded Mexican blend cheese, divided


  • 1)

    Preheat oven to 350 degrees F. Cut the peppers in half and remove the membranes/seeds. Place on a large baking sheet and set aside. 

  • 2)

    Add ground beef to a large skillet. Break apart with spatula, cook until no longer pink and cooked through. Drain excess grease.

  • 3)

    To the ground beef, add taco seasoning and salsa. Stir together and heat through. Stir in ½ cup shredded cheese.

  • 4)

    Divide beef mixture evenly between peppers. Top with remaining 1 cup shredded cheese.

  • 5)

    Bake for 12-15 minutes, until heated through. Garnish with chopped cilantro and serve with sour cream, salsa, or guacamole, if desired.

Nutrition (Per Serving)

Net Carbs 4.6g
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