📍 Where this dish comes from: Monterrey, Nuevo León · Cerro de la Silla
Discover the history of this region →
Discover the history of this region →
Servings: 5 servings
Calories: 210kcal
Ingredients
- 8–10 large jalapeños sub: mini bell peppers for mild
- 3/4 lb ground beef (80/20) sub: ground turkey or chorizo
- 1 cup shredded cheddar sub: pepper Jack or mozzarella
- 1 tbsp taco seasoning sugar-free; sub: chili powder + cumin
- 1 tbsp olive oil sub: avocado oil
- Salt & pepper to taste
- Cilantro & lime for garnish sub: green onion
Instructions
- Prep Peppers: Halve jalapeños lengthwise; scoop out seeds. Brush with oil, season lightly.
- Cook Beef: Brown ground beef in skillet; drain. Stir in taco seasoning, salt, pepper. Cool 2 min.
- Stuff & Top: Spoon beef into pepper halves, mounding slightly. Sprinkle cheese over each.
- Bake: Oven 400°F (200°C) 12–15 min. Air fryer 370°F (190°C) 8 min. Cheese should be bubbly and peppers tender.
- Serve: Garnish with chopped cilantro and a squeeze of lime.
Nutrition
Serving: 1serving | Calories: 210kcal | Protein: 14g | Fat: 15g
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About This Dish
Large jalapeños become edible boats packed with taco-seasoned ground beef and crowned with bubbling cheddar. A quick roast (or 8-minute air-fry) yields tender peppers and melty cheese.
Health Benefits
- Ground beef and cheddar provide the protein and fat that make these peppers filling.
- Jalapeños are virtually carb-free, keeping this dish very low-carb.
Pairs Well With
- Grilled Chicken Fajita Salad Bowl
- Cauliflower Cilantro “Rice”