Ground Beef Stuffed Peppers without Rice (Keto and Low Carb) is a weeknight-friendly, cozy dinner that swaps rice for creamy zucchini and cream cheese to keep carbs low while delivering big flavor. These colorful stuffed peppers are hearty, saucy, and topped with melted cheddar—perfect for anyone looking for a satisfying low-carb meal that still feels like comfort food.

Why you’ll love this version

Most stuffed pepper recipes rely on rice to bulk up the filling. Here, we use diced zucchini and cream cheese to add moisture, body, and a silky texture without the carbs. Ground beef provides the savory backbone, while a blend of spices and crushed tomatoes keeps things tangy and well-seasoned. A final sprinkle of cheddar adds that irresistible gooey finish.

Servings and timing

Makes: 6 stuffed peppers
Prep time: 20 minutes
Cook time: 40–45 minutes
Total time: ~1 hour

Ingredients

6 bell peppers, any color
8 ounce cream cheese
1 zucchini, diced (2 if small)
1 pound ground beef
1 small onion, peeled and chopped
1–2 cloves garlic, minced
1 tablespoon Italian seasoning
2 teaspoons ground cumin
2 teaspoons chili powder
15 ounce crushed tomatoes
¾ cup shredded cheddar cheese
3 tablespoons chopped scallions, optional garnish
Salt and pepper

Tips before you start

Choose bell peppers that sit flat so they remain stable in the baking dish. If needed, trim a thin slice from the bottom so they stand upright.
Bring the cream cheese to room temperature for easier mixing. If pressed for time, microwave briefly—5 to 10 seconds—until pliable but not melted.
Dice the zucchini uniformly so it cooks evenly and blends well with the beef filling.
When seasoning, taste the filling and adjust salt and pepper. The crushed tomatoes can vary in saltiness, so start conservatively.

Step-by-step Instructions

The directions below are rewritten into clear, step-by-step instructions using the ingredient list as the source of truth. Follow them in order for best results.

Preheat your oven to 375°F (190°C).
Prepare the peppers: Rinse the 6 bell peppers. Slice off the tops and remove seeds and membranes. If any pepper wobbles, trim a thin sliver from the bottom so it stands upright in the baking dish. Place the hollowed peppers upright in a baking dish large enough to hold them snugly.
Heat a large skillet over medium-high heat. Add the 1 pound ground beef to the hot skillet and break it up with a spatula. Cook until browned and no longer pink, about 5–7 minutes. Drain any excess fat if needed, leaving a bit for flavor.
To the skillet with the beef, add the 1 small onion, peeled and chopped. Sauté with the beef for 3–4 minutes, stirring, until the onion becomes translucent and fragrant.
Add 1–2 cloves garlic, minced, to the skillet and cook for about 30 seconds, stirring constantly so the garlic does not burn.
Stir in the zucchini: Add the diced zucchini (1 zucchini, or 2 if small) to the beef and onion mixture. Cook for 3–4 minutes, stirring occasionally, until the zucchini begins to soften but still holds some texture.
Season the filling: Sprinkle in 1 tablespoon Italian seasoning, 2 teaspoons ground cumin, and 2 teaspoons chili powder. Stir well so the spices coat the beef and vegetables evenly.
Add the tomatoes: Pour in the 15 ounce crushed tomatoes and stir to combine. Bring the mixture to a gentle simmer, then reduce heat to medium-low and let it cook for 4–5 minutes so the flavors meld. Season with salt and pepper to taste.
Turn off the heat. Add the cream cheese: Cut or spoon the 8 ounce cream cheese into the skillet and stir until it melts into the meat and tomato mixture, creating a creamy, cohesive filling. Make sure the cream cheese is fully incorporated and the filling is smooth.
Fill the peppers: Using a spoon, divide the beef and zucchini mixture evenly among the 6 prepared bell peppers, packing the filling gently into each pepper cavity. Fill to the top and let a little filling mound over if desired.
Top with cheese: Sprinkle ¾ cup shredded cheddar cheese evenly over the filled peppers.
Bake: Cover the baking dish loosely with foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and continue baking for 8–10 minutes more, or until the peppers are tender when pierced with a fork and the cheese is melted and slightly golden.
Finish and garnish: Remove the dish from the oven and let the peppers rest for a few minutes. Sprinkle 3 tablespoons chopped scallions over the peppers, if using, and season with a final pinch of salt and pepper if desired.
Serve warm: Transfer each stuffed pepper to plates and serve hot. These are satisfying on their own or paired with a simple green salad for a complete low-carb meal.

Make-ahead and storage

To make ahead: Prepare the filling and stuff the peppers, then cover and refrigerate for up to 24 hours. When ready to eat, add the cheese and bake as directed, adding a few extra minutes if chilled straight from the fridge.
To freeze: Assemble the stuffed peppers (without the cheddar topping), wrap individually, and freeze for up to 2 months. Thaw overnight in the refrigerator and bake covered at 375°F until heated through, then add cheddar and bake uncovered until melted.
Leftovers: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions for 1–2 minutes.

Ingredient swaps and variations

Ground turkey or chicken: Use ground turkey or chicken instead of ground beef for a lighter protein; keep the same amount and follow the same cooking times for browning.
Spice it up: Add a pinch of red pepper flakes or a diced jalapeño to the filling for more heat.
Cheese variations: Swap the cheddar for Monterey Jack, pepper jack, or a dairy-free shredded cheese if you prefer a different flavor profile.
Veggie boost: Stir in a handful of chopped spinach or shredded cauliflower for extra greens and texture. If using spinach, add it near the end of step 8 so it wilts but stays bright.
Tomato alternatives: If you prefer a chunkier texture, swap crushed tomatoes for diced tomatoes (15 ounce), but drain some liquid if the filling seems too wet.

Frequently asked questions

Can I make this recipe spicy? Yes. Add red pepper flakes, a chopped jalapeño when sautéing the onion, or swap regular chili powder for chipotle chili powder for smoky heat.

Are these peppers suitable for a low-carb or keto diet? Absolutely. By omitting rice and using cream cheese and zucchini, this version keeps carbohydrates low while delivering a rich, filling meal.

How can I tell when the peppers are done? Peppers are done when they are tender when pierced with a fork and the filling is hot throughout. The total bake time given should produce tender but not mushy peppers.

Why this recipe works

This Ground Beef Stuffed Peppers without Rice (Keto and Low Carb) recipe balances texture and flavor: browned beef for savory richness, zucchini for bulk and moisture, cream cheese for a silky finish, and crushed tomatoes for acidity. The seasoning blend of Italian seasoning, cumin, and chili powder creates depth without overshadowing the vegetables. Topped with melted cheddar and a sprinkle of scallions, each bite is layered and satisfying.

Serving suggestions

Serve with a crisp green salad dressed with lemon vinaigrette to cut through the richness.
Offer a dollop of sour cream or a spoonful of Greek yogurt on the side for extra creaminess.
A few pickled jalapeños or a light squeeze of fresh lime can add bright contrast.

Final notes

This recipe is simple to scale and forgiving in technique, which makes it a reliable choice for busy weeknights or casual dinner guests. The eggs-like creaminess from the cream cheese and the fresh bite of zucchini mean you won’t miss the rice—these peppers stand alone as a hearty, low-carb main that delivers on comfort and flavor.

Ground Beef Stuffed Peppers without Rice (Keto and Low Carb) is a dependable, delicious option to add to your rotation when you want a filling dinner that’s both satisfying and lower in carbs. Enjoy!

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Ground Beef Stuffed Peppers without Rice (Keto and Low Carb)

Hearty ground beef stuffed bell peppers topped with cheddar for a low-carb, keto-friendly dinner.

Prep Time25

Cook Time40

Total Time1 5

Servings: 6 servings

Ingredients

6 bell peppers any color, tops removed
8 ounce cream cheese block, cut into 6 pieces
1 zucchini diced (use 2 if small)
1 pound ground beef
1 small onion peeled and chopped
1-2 cloves garlic minced
1 tablespoon Italian seasoning
2 teaspoons ground cumin
2 teaspoons chili powder
15 ounce crushed tomatoes chunky
3/4 cup shredded cheddar cheese divided (about 2 tablespoons per pepper for topping)
3 tablespoons scallions chopped, optional garnish
Salt and pepper to taste

Instructions

Preheat the oven to 400°F (200°C). Arrange a 9 x 13-inch baking dish and set aside a medium bowl and a large skillet.
Trim the stem ends from the bell peppers and remove seeds to make bowls, then place the peppers upright in the prepared baking dish.
Dice the zucchini and put it in the medium bowl. Sprinkle with 1 teaspoon salt, toss, and let the zucchini sit 10–15 minutes to release moisture.
Heat the skillet over medium-high heat. Add the ground beef, chopped onion, minced garlic, Italian seasoning, cumin, and chili powder. Season with salt and pepper and cook, breaking up the meat with a wooden spoon, until browned and crumbled, about 5–10 minutes.
While the meat cooks, drain most of the liquid from the zucchini by pouring off juices and pressing with paper towels until mostly dry.
Cut the cream cheese block into six equal pieces and place one piece into the bottom of each pepper, pressing it into an even layer.
Spoon 3–4 tablespoons of the drained diced zucchini into each pepper over the cream cheese layer.
Distribute the cooked ground beef mixture among the six peppers, using about 1/4 to 1/3 cup per pepper and filling to the top.
Spoon about 2 tablespoons of crushed tomatoes on top of each stuffed pepper.
Bake the peppers at 400°F for 30 minutes, then remove them from the oven.
Sprinkle approximately 2 tablespoons shredded cheddar over each pepper and return to the oven for 5 more minutes, until the cheese melts.
Remove from the oven, garnish with chopped scallions if using, and serve warm.