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Vegan Keto Roasted Bell Pepper Taco Boats

Growing up, I hated stuffed bell peppers.  Then I later realized that it's because I don't like undercooked peppers at all.  I don't mind raw peppers for dipping, or peppers that are roasted to the point of falling apart - but I hate anything in the middle.  That's why this recipe has you roast the peppers, then stuff before doing a final bake.  If you like your peppers to be crunchier, then you might want to cook them a bit less to suit your own tastes.

Yield: 4

Vegan Keto Roasted Bell Pepper Taco Boats

prep time: 10 Mcook time: 30 Mtotal time: 40 M


  • 2 medium bell peppers
  • 20 ounces frozen cauliflower rice
  • 4 tablespoons olive oil
  • 1 packet taco seasoning
  • 1/4 cup chopped pecans
  • 2 tablespoons coconut oil, melted
  • 1/4 cup cilantro


How to cook Vegan Keto Roasted Bell Pepper Taco Boats

  1. Turn your oven on to 400F.
  2. Preheat a frying pan. While it’s heating up, defrost the cauliflower rice.
  3. While the rice is defrosting, cut each pepper in half. Scoop out the seeds. Brush with melted coconut oil then roast.
  4. Add 3 tablespoons of the oil to the frying pan. Stir in the cauliflower. Once it’s heated up add the taco seasoning and chopped pecans. You want to cook the rice until it’s quite crispy with texture from the seasoning. Stir in chopped cilantro.
  5. Check on the bell peppers. They should be quite soft and a bit browned. Stuff each pepper with ¼ of the cauliflower rice mixture.
  6. Bake the peppers for another 10-15 minutes before serving.
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