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These grain-free Skinny Taco Stuffed Peppers are loaded with protein, veggies, and plenty of Mexican flavor! You can even prep them ahead for a quick and healthy weeknight dinner!

Skinny Taco Stuffed Peppers

As many of you know, I’ve stayed busy in my kitchen whipping up plenty of fresh and easy recipes to take advantage of all of the delicious produce that’s popping up at our local farmers’ market here in Central Virginia. It’s truly the best time of year, and I don’t want to miss any of it! Most importantly, though, I want my entire family to be able enjoy wholesome homemade meals…which means that all of my recipes must be approved by 3 little boys (and one big husband)!

Skinny Taco Stuffed Peppers 2

I make stuffed peppers throughout the year because they’re one of those great dinners that everyone can agree on. Even if my toddler has trouble chewing the bell pepper, he can still scoop out the filling and eat it with a spoon. I’m not a fan of making more than one recipe per night, so we make our favorites work for the whole crew!

Skinny Taco Stuffed Peppers 10

Not long ago I was putting together a batch of Stuffed Peppers using quinoa in the filling when my friend Jackie happened to stop by. We talked about what I was doing, and Jackie mentioned that she had recently prepared her own version of stuffed peppers without using rice in the filling (or any grains at all) because she’s trying to watch her carb intake. I had never considered omitting that component, but I decided to give it a try. With all of the delicious seasonings, textures, fresh veggies, and CHEESE, I can honestly say that you will never even miss the rice!

Skinny Taco Stuffed Peppers 9

Like most dinners that I make, this particular dish can be prepped ahead of time (i.e., while your babies are napping or your big kids are at school!) and just stored in the refrigerator until you’re ready to bake it. Serve it with some chips, guacamole, and salsa on the side for a restaurant-worthy dinner! Trust me — you won’t be disappointed!

I originally shared this recipe over at my friend Megan’s blog, so be sure to head HERE for the full details!

And if you’re looking for even more easy dinners that take advantage of summer’s produce, try these favorites:

Chicken Penne Casserole with Corn and Zucchini

Chicken Penne Casserole with Corn and Zucchini TEXT

Zucchini Pie

Zucchini Pie Text

Margarita Chicken Kabobs

Margarita Chicken Kabobs TEXT


Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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  1. tanya says:

    This looks good! It’s so funny, anytime I make stuffed peppers my husband eats the inside and leaves the pepper. I love the pepper part of it though.

    1. Blair says:

      I love the pepper too, Tanya! My boys often leave most of the pepper as well, but I don’t mind — at least they’re eating the meal that I prepared without additional effort on my part! Your husband would probably like this taco meat! 🙂

  2. Kristy from Southern In Law says:

    We love anything taco related in our house so this looks like a winning recipe! Such a smart idea to bake them in a dish and serve them that way rather than serving the peppers whole (as it makes such a mess!)

    1. Blair says:

      Thanks, Kristy! I bet you’d love this version of tacos, then! 🙂