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Grilled Stuffed Red Peppers

Grilled red peppers stuffed full with ground beef and veggies. They’re bursting with Mexican flavor and are perfect to cook for a crowd or for meal prep!
Prep Time 5 mins
Cook Time 25 mins
Course Main Course
Cuisine American, Mexican
Servings 6 servings


  • 2 lbs ground beef
  • 3 large red bell peppers halved, seeds removed
  • 1 avocado chopped
  • 1 cup romaine lettuce chopped
  • 1/2 cup celery chopped
  • 1/2 cup onion chopped
  • 1/2 cup carrots shredded
  • 1/2 cup bone broth
  • 1 tbsp fresh thyme
  • 1 tsp cumin
  • 1 tsp powdered garlic
  • 1/4 tsp red pepper flakes
  • 2 tbsp taco seasoning
  • 1 tbsp cooking fat
  • salt & pepper to taste


  • Preheat grill to medium-high heat.
  • While the grill comes to temperature, heat olive oil in large pan over medium heat.
  • Add in chopped celery, onions, and carrots. Cook 3-4 minutes or until onions are translucent. Add garlic, red pepper flakes, salt and pepper and stir for another 30 seconds. Remove from pan and place aside in a bowl.
  • Add ground beef to pan and cook 5-6 minutes or until no longer pink. Add in bone broth and taco seasoning. Continue to cook for another 2-3 minutes or until most of the liquid is gone. Add veggies back in along with the fresh thyme and cumin. Stir until well incorporated.
  • Spoon equal amounts of  ground beef mixture into each half of a red bell pepper.
  • Place stuffed bell peppers on the grill for about 10-12 minutes or until peppers are slightly soft and grill marks have formed.
  • Remove peppers from the grill. Garnish with chopped romaine lettuce and chopped avocado.
Keyword grilled, ground beef, low carb, paleo, red pepper, tacos