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About Me:

Hi y'all! My name is Elizabeth Knicely, but I go by Liz. I am a 35 year old wife and mother of 3 wonderful children. I am also a pet owner of a cat, dog and turtle. I am an avid home chef, ambitious artist and amateur comedian. I'm just a small town girl trying to leave a mark on this world. Welcome to my blog!

Knicely Made

Delicious Recipes &

Fabulous DIY Projects

Low Carb Mexican Stuffed Peppers

If there's anything I love more than delicious food, it's easy-to-prepare delicious food. And honestly, I kind of love recipes that can have a bit more cook time so I can forget about it in the oven while I clean up, set the table, and make sides. Mexican Stuffed Peppers just happen to have all three of those qualities. The meat is prepared as you would traditional seasoned ground beef for tacos, but then baked into cleaned, halved bell peppers and topped with sharp cheddar for some extra love.

PREP TIME: 15 minutes

COOK TIME: 1 hour

TOTAL TIME: 1 hour 15 minutes

YIELD: 3 servings of 2 halves each


3 colorful Bell Peppers, cut in half, seeds and ribs removed

1 tablespoon Olive Oil

1 medium Yellow Onion, diced to 1/2"

1 pound Ground Beef

3 tablespoons Tomato Paste

1 cup Beef Broth

1 1/2 cup Sharp Cheddar Cheese, shredded, divided


1-2 tablespoons Chili Powder

1 tablespoon Cumin

1 tablespoon Cornstarch or Arrowroot Powder

2 teaspoons Paprika

1 teaspoon Kosher Salt

1 teaspoon Cracked Black Peppers

1 teaspoon Garlic Powder

1 teaspoon Coriander

Pinch of Oregano

Pinch of Red Pepper Flakes


Pico de Gallo

Avocado, diced

Cilantro, chopped

Jalapeno, sliced

Sour Cream


1. Heat oven to 375°F. Slice the peppers in half lengthwise, then remove the seeds and ribs using a paring knife. Arrange the peppers in a single layer in a 9x13 inch casserole dish.

2. Make the taco seasoning. Combine all taco seasoning in a lidded jar, shake to combine thoroughly.

3. Make the ground beef filling. Heat a 10" skillet over medium high heat. Add the olive oil and heat until it simmers. Add the onions, toss to coat in the oil, and saute until soft, stirring occasionally, 7-8 minutes.

4. Add the ground beef. Cook with the peppers, stirring occasionally to break up the beef, until no longer pink, 4-5 minutes.

5. Add the taco seasoning and tomato paste and work into the onions and beef. Pour in the beef broth and scape any browned bits from the bottom of the pan. Saute the ground beef mixture 5 minutes more, then remove from the heat. Add 1 cup cheese and mix into the beef.

6. Distribute the taco stuffing evenly among the bell peppers. Add 1/2 cup water to the casserole dish, or enough to just barely cover the bottom of the dish. Transfer to the oven and bake uncovered for 35-40 minutes.

7. Remove the casserole dish and sprinkle the remaining cheese on top of the peppers. Return to the oven and bake 5 minutes, or until the cheese is melted.

8. Rest peppers for 5 minutes, then garnish with your favorite toppings and serve immediately. Enjoy!

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