These Whole30 taco stuffed peppers are an easy, delicious, and super satisfying way to satisfy those Mexican food cravings. With a perfectly seasoned taco meat filling, diced tomatoes and green chilies, cauliflower rice, and flavorful bell peppers, every bite is a tastebud-pleaser. Great for paleo and low carb lifestyles, too!
What Makes This Recipe So Good
- Whole30 taco stuffed peppers satisfy those …monthly? …weekly? …daily? Mexican food cravings in the best possible ways – by being totally compliant and totally delicious. They’re full of those taco flavors you know and love thanks to the rich taco seasoning, the fresh & bright bell peppers, the creamy guac, and the seasoned diced tomatoes and green chilies. You’ll never miss the tortillas or cheese.
- It’s totally customizable! Add your favorite compliant taco toppings and skip whatever you don’t like. If you’re off-round or if it’s not a “food with no brakes”/”SWYPO” for you, a little of my vegan queso would be delicious here.
- The peppers reheat really well, so this is a great option for you meal-preppers. If you’re going to use guacamole, I’d store it separately or just make a quick guac fresh when you’re ready to eat the peppers. Other than that, just store the stuffed peppers in an airtight container in the fridge up to 5 days. Reheat in the oven or the microwave until warmed through!
Bell Peppers – I like to use a variety of bell peppers whenever I can because the colors are just so beautiful. Use whichever color(s) you prefer, though. If you’re watching your carb intake, green bell peppers are lower in carbs than yellow, orange, or red ones.
Whole30 Taco Seasoning – Store-bought seasoning is totally fine in this recipe, but be sure you check the label! Seasoning blends can often have added sugars and other unnecessary, noncompliant ingredients. If you want to be positive you’re getting a great flavor and no unneeded ingredients, you can make your own Whole30 taco seasoning. I’ve got a great recipe here.
- For crunchier bell peppers, bake them for just 10 to 15 minutes instead of 15 to 20. This is really just preference and won’t cause any food-safety issues since the ground beef is already fully cooked when you put it in the peppers.
- If you want a boost of flavor, turn your frozen cauliflower rice into cilantro lime cauliflower rice. SO simple but super effective.
- I used ground beef in my Whole30 taco stuffed peppers to really achieve that taco taste and texture, but you can use ground bison, ground turkey, or ground chicken instead. My Mexican shredded chicken would be great, too!
Try These Delicious Whole30 Recipes Next
- Whole30 Marry Me Chicken (Paleo, Dairy Free)
- Whole30 Loaded Sweet Potato Fries (Paleo, Dairy Free, Gluten Free)
- Breakfast Egg Roll in a Bowl (Whole30, Paleo)
- Whole30 In-N-Out Burgers: Double Double Animal Style (Paleo, Low Carb)
- Whole30 Chicken Burrito Bowls (Keto, Paleo)
For the Whole30 Taco Stuffed Peppers
- 4 medium bell peppers any color
- 1 pound ground beef
- 1 tablespoon avocado oil plus more as needed
- 1 small yellow onion diced
- 2 tablespoons Whole30-compliant taco seasoning store-bought or make your own
- 2 tablespoons organic tomato paste
- 3 cloves garlic minced
- 1 10-ounce can Rotel diced tomatoes with green chilies drained
- 2 cups frozen cauliflower rice
- salt to taste
- freshly ground black pepper to taste
- fresh cilantro chopped
- fresh or pickled jalapeños thinly sliced
- Cutting board
- Sharp knife
- Baking sheet greased
- Large skillet
- foil if needed
- Preheat oven to 350° Fahrenheit. Wash and dry peppers, then slice them in half from top to bottom. Discard stems and seeds.
- Place bell pepper halves, hollow side up, on greased baking sheet. Place baking sheet in oven and bake for 15 minutes. Remove from oven and discard any excess water in middle of peppers.
- In large skillet over medium heat, cook ground beef until browned and crumbled. Add oil if necessary to prevent burning. Once ground beef is browned, drain any excess grease from skillet.
- Add 1 tablespoon avocado oil and diced onions to skillet with ground beef. Cook 5 minutes or until onions soften. Add taco seasoning, tomato paste, and garlic and cook one additional minute.
- Add drained Rotel and frozen cauliflower rice to skillet. Sauté, stirring periodically, for 5 minutes, then salt as needed depending on taco seasoning. Continue cooking until cauliflower rice is cooked through, tasting and adjust seasoning as needed.
- Spoon taco filling into centers of baked bell pepper boats. Return baking sheet to oven and bake at 350° Fahrenheit for 15 to 20 minutes or until peppers are tender. Check periodically and cover baking sheet loosely with foil as needed if filling is browning too much.
- Once. bell peppers are soft, remove from oven and serve warm, garnished with guacamole, cilantro, and jalapeños if desired.
- Make it Keto: Skip the tomato paste, and add shredded cheese if desired (and if you’re not also Whole30/paleo).
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.