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Whole30 taco stuffed peppers in white casserole dish

Get the Recipe: Whole30 Taco Stuffed Peppers (Paleo)

These Whole30 Taco Stuffed Peppers are bursting with bold fresh flavors! The peppers are tender and the taco meat filling is spicy and flavorful. These easy Paleo stuffed peppers are great for dinner, meal prep and leftovers.
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  • First, preheat oven to 400 degrees Fahrenheit.
  • In a large skillet, add onions and olive oil over medium heat. Cook for 3 to 4 minutes or until softened.
  • Add ground beef to skillet. Cook until brown and crumbly, breaking up with a spatula. Discard excess grease.
  • Add all remaining ingredients except bell peppers to skillet. Stir to combine. Cook for 3 minutes. Remove from heat.
  • Cut each bell pepper in half. Discard any seeds inside. Stuff each pepper with meat mixture. Then place stuffed peppers in a casserole dish.
  • Bake for about 25 minutes or until peppers look softened.
  • Finally, carefully remove from oven and serve. Top with additional salsa if desired.


  • Dice onion finely.
  • Ground beef or ground turkey work well.
  • After ground beef is brown and crumbly, drain off excess grease from pan.
  • Feel free to adjust seasonings and spices to suit your taste.
  • Choose bell peppers that are relatively similar in size for even cooking.
  • Bake shorter than 25 minutes for crisper peppers.  Cook longer than 25 minutes for softer peppers.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Freeze individual stuffed peppers for up to 1 month.  Thaw and then bake to reheat.
Calories: 248kcal, Carbohydrates: 7g, Protein: 14g, Fat: 18g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 54mg, Sodium: 211mg, Potassium: 437mg, Fiber: 2g, Sugar: 4g, Vitamin A: 2044IU, Vitamin C: 78mg, Calcium: 39mg, Iron: 3mg