When we adopted a Keto lifestyle, I knew that making good-looking food would be a bit of a challenge. And I’m a firm believer that we eat with our eyes before we eat with our stomachs. I find that when food looks attractive on my plate, I’m more likely to feel satisfied at the end of the meal. These peppers look and taste good when they come out of the air fryer. I think they look (and taste) even better when served on top of a big salad with fresh avocado and radish!
Mexican Stuffed Peppers Keto
Just because you are eating low-carb/Keto, doesn't mean you need to forego Tacos. These taco-stuffed peppers are low in carbs, cook quickly in the air fryer, and are delicious! These would also do well stuffed in mini peppers as an appetizer. And I love the leftovers served on salad!
- Air Fryer
- 1.33 pound Ground Beef (85%)
- 1 tbsp Chili Powder
- 1 tbsp Cumin (Ground)
- 1 tsp Garlic Powder
- 1/2 tsp Oregano
- 1/2 tbsp Kosher Salt
- 1/4 tsp Black Pepper (freshly ground)
- 1/2 cup Green Olives (sliced)
- 4 ounces Cream Cheese
- 3 Bell Peppers (split top to bottom (stem and seeds removed see note below))
- 6 ounces Cheddar Cheese (shredded)
Brown the ground beef in a skillet over medium heat.
Drain off excess fat.
Add all spices, including salt and pepper, and mix thoroughly.
Add 1/2 cup water, bring to a boil, lower heat, and cook until the water has mostly evaporated.
Turn off heat and add cream cheese to the meat mixture.
Add 1/6 of the meat mixture to each bell pepper half.
Top with cheddar cheese.
Cook in the Air Fryer for 10 minutes at 400 degrees. (See below if you don't have an air fryer.)
Check to make sure that your peppers will sit flat-ish once they are stuffed. If they are too wobbly, cut off a thin slice (not all the way through) from the part that is preventing it from sitting flat.
If you don’t have an air fryer, you can cook these in the oven. I suggest that you cover and bake at 375 for 30 minutes. Remove the foil and bake for an additional 15 minutes.
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