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South of the Border Stuffed Peppers

South of the Border Stuffed Peppers is full of vegetables and great seasoning such as chili powder and cumin. Perfect low carb meal.

South of the Border Stuffed Peppers is full of bold flavors such as ground cumin and chili powder.  This recipe is a perfect option for a low carb taco night. I like to top South of the Border Stuffed Peppers with fresh salsa and cilantro. Any time you are looking to freshen up a dish add some fresh herbs. If you don’t like cilantro substitute flat leaf parsley. 

This is a nice twist to a stuffed pepper. I found this recipe in my Taste of Home Light and Tasty 2007 Annual Recipes Cookbook.

Stove Top & Oven

Recipe serves: 4

Serving size:

  • 2 stuffed pepper halves

Total time: 1 hour

Let's grocery shop!

I am assuming you have salt and pepper. It is not included in pantry and spices.

Pantry & Spices

  • cayenne pepper
  • chili powder
  • cornstarch
  • ground cumin
  • dried oregano


  • 1 - pound ground beef
  • 1 - red pepper
  • 1 - medium onion
  • 1 - garlic clove
  • 1 - pound tomatoes
  • 4 - green peppers
  • 1 - sour cream
  • 1 - shredded cheddar cheese
  • 1 - green onions

Let's prep!

Let's cook!

  1. Complete prep from prep tab above.
  2. Put on a large pot of water to boil
  3. Preheat oven to 350°
  4. In a large skillet over medium heat add:
    • 1 pound ground beef
    • onion
    • red pepper
  5. Cook the beef and vegetables until the beef is brown and the vegetables are tender
  6. Drain the beef vegetable mixture
  7. Add the garlic for 1 minute
  8. Add 1/2 cup tomatoes, spices and stir 
  9. Add water, stir to combine and bring the mixture to a boil
  10. Simmer uncovered for 5 minutes. 
  11. While beef is simmering add green pepper halves to the boiling water for 4 minutes.
  12. Remove peppers then add to bowl of cold water and ice for 2 minutes
  13. Add 1/3 cup beef mixture into the pepper halves.
  14. Grease the pan or coat with cooking spray. Add each pepper half to the pan. Cover and bake for 25-30 minutes. 
  15. Top each pepper with tomatoes, sour cream, shredded cheese and green onions. Enjoy!

This recipe can also be found in Weekly Dinners for 2 under $70 – Menu 8

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