Mexican Stuffed Peppers


I tried a new spin on cooking with La Fiesta Taco Seasoning and it was a hit! Full of flavor and, dare I say, better than taco salad.


Servings: 4

4 Green Bell Peppers
1 lb Ground Beef
1 - 2 tbs La Fiesta Taco Seasoning (keto friendly!)
1 1/2 - 2 cups Shredded Dubliner Cheese

Sour Cream
Whatever you like!

1. Preheat oven to 350°F
2. In a frying pan, cook up the ground beef and
   when it is nearly cooked through add
   Taco Seasoning to your taste.
2. Prepare peppers by using a paring knife 
   to cut the tops off. Scrape out the inside
   a bit with a spoon but be careful not to
   penetrate the sides or bottom.
3. Place your peppers on a baking sheet and
   when your taco meat is cooked through start
   layering the meat with cheese inside your peppers.
   I shred Dubliner because it has 0 net carbs.
4. Bake for 30 minutes.
5. Top with your favorite taco toppings like sour cream,
   salsa, or hot sauce!

Net Carbs

For 1 pepper with the taco meat and Dubliner cheese (no toppings) we are looking at about 4 Net Carbs depending on the size of the pepper which is the only source of carbs.

Keep in mind many cheeses will have carbs in them so don’t forget to count them.


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