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Homemade Ground Beef Stuffed Peppers without Rice (Keto and Low Carb) photo
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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 minutes
Cook Time40 minutes
Total Time1 hour 5 minutes
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.

Equipment

  • 9 x 13-inch baking dish
  • Large Skillet
  • Medium mixing bowl
  • Knife
  • Cutting Board
  • Wooden Spoon
  • Paper Towels

Notes

  • This recipe is low carb and keto-friendly.
  • It is gluten-free and nut-free as written.
  • To make dairy-free, substitute both cheeses with vegan alternatives.