5 from 8 votes
(Keto) Low Carb Ground Beef Stuffed Peppers without Rice Recipe + VIDEO
This keto, low carb, and gluten free recipe features bell peppers stuffed with vibrant Mediterranean flavors, savory ground beef, and yummy gooey cheeses. No rice or grains needed!
Prep Time
25 mins
Cook Time
40 mins
Total Time
1 hr 5 mins
Servings:
6
servings
Calories:
393 kcal
Course:
Main Course
Cuisine:
Mediterranean, American, Middle Eastern
Ingredients
- 6 bell pepper any color
- 8 ounce cream cheese
- 1 zucchini diced (2 if small)
- 1 pound ground beef
- 1 onion peeled and chopped, small
- 1-2 cloves garlic minced
- 1 tablespoon Italian seasoning
- 2 teaspoons cumin ground
- 2 teaspoons chili powder
- 15 ounce crushed tomatoes
- ¾ cup cheddar cheese shredded
- 3 tablespoons scallions optional garnish, chopped
- salt
- black pepper
Instructions
- Preheat the oven to 400°. Set out a 9 x 13 inch baking dish, a medium bowl, and a large skillet.
- Cut the stemmed-tops off the bell peppers, to create standing bell pepper bowls. Place them in the baking dish.
- Dice the zucchini and place it in the bowl. Sprinkle 1 teaspoon of salt over the top of the zucchini and toss well to coat. Then allow the zucchini to rest and “sweat“ for 10-15 minutes.
- Meanwhile, heat the skillet to medium-high. Add the ground beef, chopped onions, minced garlic, Italian seasoning, ground cumin, and chili powder. Season liberally with salt and pepper. Use a wooden spoon to break the ground beef into small pieces as it browns. Cook for 5-10 minutes until the ground beef mixture is evenly cooked and crumbled.
- Cut the block of cream cheese into six equal pieces. Place one piece into each bell pepper. Use a spoon to press it down into an even layer.
- Pour the juices off the zucchini. Use a paper towel to press most of the remaining juice out of the zucchini. Then spoon 3-4 tablespoons of diced zucchini into the peppers in an even layer.
- Spoon 1/4 to 1/3 cup of the meat mixture into each bell pepper, filling to the top.
- Spoon 2 tablespoons of chunky crushed tomatoes on top of each bell pepper.
- Place the bell peppers in the oven and bake for 30 minutes.
- Finally, remove the peppers from the oven, sprinkle 2 tablespoons of shredded cheddar cheese on top of each pepper, and place back in the oven for 5 minutes.
- Remove from the oven, sprinkle with scallions, and serve warm!
Cup of Yum
Notes
- This recipe is low carb, keto, gluten-free, and nut-free. You can make it dairy-free by swapping both cheeses for vegan cheese alternatives.
- This recipe is low carb, keto, gluten-free, and nut-free. You can make it dairy-free by swapping both cheeses for vegan cheese alternatives.
Nutrition Information
Serving
1pc
Calories
393kcal
(20%)
Carbohydrates
18g
(6%)
Protein
23g
(46%)
Fat
26g
(40%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
10g
(50%)
Trans Fat
1g
(50%)
Cholesterol
89mg
(30%)
Sodium
429mg
(18%)
Potassium
885mg
(19%)
Fiber
5g
(20%)
Sugar
10g
(20%)
Vitamin A
1259IU
(25%)
Vitamin C
110mg
(122%)
Calcium
242mg
(24%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 393
% Daily Value*
| Serving | 1pc | |
| Calories | 393kcal | 20% |
| Carbohydrates | 18g | 6% |
| Protein | 23g | 46% |
| Fat | 26g | 40% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 89mg | 30% |
| Sodium | 429mg | 18% |
| Potassium | 885mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 1259IU | 25% |
| Vitamin C | 110mg | 122% |
| Calcium | 242mg | 24% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.