Start by preheating your oven to 180°C (350°F). Wash the bell peppers, slice them in half lengthwise, and remove all seeds and membranes. Arrange them in a baking dish, lightly brush or drizzle with a bit of olive oil, and place them in the oven for about 10 minutes. This pre-baking step softens the peppers slightly so they don’t stay too firm after stuffing.

While the peppers are pre-baking, heat a skillet over medium heat and add a little olive oil. Add the ground beef and cook it thoroughly, breaking it apart with a spatula as it browns. Continue cooking until there is no pink left and the meat is nicely browned for maximum flavor.

Add the finely chopped onion to the cooked beef and sauté for about 2–3 minutes until it becomes soft and slightly translucent. Then stir in the minced garlic and cook for another 30 seconds until fragrant, making sure not to burn it.

Sprinkle in your taco seasoning, paprika, salt, and pepper. Mix everything well so the spices coat the meat evenly. Then add the tomato paste or low-carb salsa and stir until fully combined. Let it cook for another 2–3 minutes so the flavors blend together and the mixture thickens slightly.

Remove the pre-baked peppers from the oven and carefully spoon the prepared taco filling into each pepper half. Pack the filling in generously, but don’t press too hard—just enough so each pepper is nicely filled.

Sprinkle a generous amount of shredded cheese over the top of each stuffed pepper. Make sure the cheese covers the filling evenly so it melts into a delicious, gooey layer.

Return the baking dish to the oven and bake for about 15–20 minutes, or until the cheese is fully melted and slightly golden on top. The peppers should be tender but still hold their shape.

Once done, remove from the oven and let them rest for a couple of minutes. Serve warm, optionally garnished with fresh herbs or your favorite keto-friendly toppings for extra flavor.