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Nacho Stuffed Mini Sweet Peppers {Low Carb, Gluten Free}

Felesha Bell
These Nacho Stuffed Mini Sweet Peppers are stuffed with taco seasoned ground beef and onions, drenched in a cheesy mornay sauce and topped with your traditional Tex-Mex fixins!!
5 from 4 votes
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Easy
Cuisine Tex-Mex
Servings 2 -4


  • 1 lb ground beef
  • 1 small onion diced
  • Homemade Taco Seasoning
  • 1 lb mini peppers halved and seeded
  • 1.5 T. butter
  • 1.5 T. rice flour
  • 1/2 c. whole milk
  • 1/2 c. chicken bone broth
  • hot sauce optional to taste
  • 1 cup Queso cheese shredded
  • chopped tomato garnish
  • crema garnish
  • jalapeño garnish
  • avocado garnish


  • Preheat oven to 400F and line a large baking sheet with parchment paper. Place mini peppers in a single layer, cut-side up and roast for 15 minutes. Remove from oven.
  • In a large skillet over medium heat, brown ground beef with onion until just cooked through, about 7 minutes.
  • Add Homemade Taco Seasoning and sauté until well combined. Remove from heat.
  • Make the cheese sauce - In a medium pot, add butter.
  • Melt over medium to high heat, and add rice flour and cook it for about a minute.
  • Whisk in milk, chicken stock and bring it to a boil.
  • Wait for the mixture to thicken and remove the pot from the heat and add in cheese mixture and mix well.
  • Salt and pepper cheese sauce to taste. Add in dashes of hot sauce, if desired.
  • Pack ground beef mixture into the wells of each pepper. Return to oven to heat meat through for about 5-10 minutes.
  • Remove from oven and top with cheese sauce and desired garnishes. Serve immediately. Say Grace and enjoy!
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