gluten free low carb taco stuffed yellow squash

Taco Stuffed Yellow Squash and Peppers

Course: Main Course
Cuisine: American, Mexican
Keyword: bell peppers, ground beef, yellow squash
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 10 stuffed halves
Calories: 211kcal
Author: Lisa MarcAurele
No need to bother with taco shells or tortillas with these delicious low carb taco stuffed peppers and yellow squash. Just stuff and bake. Use zucchini too!
Print Recipe


  • 3 yellow squash sliced lengthwise and seeded
  • 2 green peppers halved and seeded
  • 1 1/4 pound ground beef
  • 2 cloves garlic minced
  • 1 green pepper chopped
  • 1 tablespoon chili powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon crushed pepper flakes
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1 1/2 teaspoon cumin
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 2/3 cup water
  • 4 ounces cheddar cheese


  • Preheat oven to 400°F.
  • Boil or steam squash for 5-8 minutes to soften.
  • Brown ground beef in skillet with garlic and chopped green pepper.
  • Combine remaining seasonings in small bowl.
  • Stir in seasonings and water to browned ground beef. Simmer until water has been absorbed.
  • Scoop meat mix into halved squash and pepper on baking pan. Top with cheese
  • Cover with foil and bake at 400°F for 30-35 minutes.


Makes 10 servings
Nutrition per serving: 3.3g net carb


Serving: 1piece | Calories: 211kcal | Carbohydrates: 4g | Protein: 13g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 52mg | Sodium: 358mg | Potassium: 401mg | Fiber: 1g | Sugar: 2g | Vitamin A: 665IU | Vitamin C: 38.9mg | Calcium: 111mg | Iron: 1.9mg

Additional Info


Unauthorized use and/or duplication of this material without written permission from site owner Lisa MarcAurele is strictly prohibited.