Cheesy Pepper Taco Bake

There's just something about tacos that puts a smile on my face! Maybe it's the savory goodness of the seasoned ground beef, the tang of a little sour cream or the cool salsa, but I can't get ENOUGH!

Since taco shells are loaded with carbs, here we use a fun and creative substitute. That's where peppers come in! Here I used poblano peppers from my garden, but truthfully you can use any variety and color peppers that work for you.

Perfect in size and shape, peppers provide a unique "shell" for a well-seasoned ground beef mixture. Topped with your favorite toppings, you'll devour this simple, yet delicious dish and wonder why you haven't made it sooner!

When I make this, I make it in a baking dish for my entire family. However, the really great thing about this is that you can stuff all the peppers and then freeze them individually (or portion size groups- this recipe makes 4 servings) and then bake them when you're ready.  Perfect for a single serving or a couple's dinner!

Definitely give this one a try- I promise you will NOT be disappointed.

Happy Cooking!

PS- it can be difficult and kind of confusing to convert raw vegetables into cups to try to get your Green servings just right.  The easiest way to do this is by weight! Here's a handy guide to help you convert raw veggies into the perfect serving size.

Cheesy Pepper Taco Bake

  • Prep Time: 10 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 40 Minutes

Servings: 4 Serving 


  • 1lb 95-97% lean ground beef (chicken or turkey)

  • 1T Stacey Hawkins Phoenix Sunrise or Southwest Seasoning

  • 1C no sugar added, fresh vegetable salsa plus 4 additional Tablespoons for garnish

  • 1 1/2 lbs fresh peppers (green, red, poblano, your choice) stems removed, cut in half lengthwise and seeded.

  • 1/2 C shredded lowfat cheddar cheese

  • 4 T Sour Cream


  1. Preheat oven to 350 degrees.

    1. Add ground meat, seasoning and salsa to a large bowl. Mix with your fingers to combine.

    2. Divide the meat mixture equally among the pepper halves, loosely stuffing each. Place in the bottom of a large baking dish.

    3. Sprinkle peppers with cheese.

    4. Bake in preheated oven for 30 minutes, or until beef reaches 160 degrees F.

    5. Remove from oven and divide into 4 equal servings. Top each serving with 1 T each of sour cream and salsa. Serve hot.

    Nutrition Facts

    Nutrition calculated using 95% lean ground beef, lowfat cheddar, sugar free salsa, regular sour cream and sweet bell peppers.


    Optavia Counts Per Serving

    0 -  Lean

    1 - Leaner

    0 - Leanest

    2 1/2 - Green

    3 - Condiments

    1 - Healthy Fat

    Weight Watchers Points
    Per Serving

    2 Weight Watchers Points

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    Nutritional Data Information:

    This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guaran- tee. The data is calculated through an online nutritional calculator, Very Well Fit. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.