Low Carb Beef Stuffed Peppers

Low Carb Beef Stuffed Peppers are a hearty and wholesome dinner option that combines bold flavors with a nutrient-packed twist. Perfectly roasted bell peppers serve as edible bowls for a savory filling of seasoned ground beef, diced zucchini, and aromatic herbs, all simmered with rich tomatoes and topped with melted mozzarella cheese. This gluten-free, low-carb recipe is ideal for healthy weeknight dinners while satisfying comfort food cravings. Ready in just an hour, this dish delivers a protein-packed, veggie-loaded meal that’s as easy to make as it is delicious. Serve these stuffed peppers solo for a keto-friendly option or pair them with a fresh salad for a balanced plate.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 whole bell peppers
• 1 pound ground beef
• 1 tablespoon olive oil
• 1 medium, diced onion
• 2 minced garlic cloves
• 1 small, diced zucchini
• 14.5 ounces canned diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup shredded mozzarella cheese
• 2 tablespoons, chopped fresh parsley

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish, open side up.

Step 3

Heat the olive oil in a large skillet over medium heat. Add the diced onion and garlic and sauté until the onion is translucent, about 3-4 minutes.

Step 4

Add the ground beef to the skillet. Cook and crumble it until it is browned and cooked through, about 5-7 minutes.

Step 5

Stir in the diced zucchini, canned tomatoes with their juice, tomato paste, oregano, basil, salt, and black pepper. Let the mixture simmer for about 5 minutes, allowing the flavors to meld together.

Step 6

Spoon the beef mixture into each bell pepper, filling them generously.

Step 7

Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.

Step 8

Remove the foil and sprinkle the tops of the stuffed peppers with shredded mozzarella cheese.

Step 9

Return the dish to the oven, uncovered, and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Step 10

Remove the dish from the oven and let it cool for a few minutes. Sprinkle each stuffed pepper with freshly chopped parsley before serving.

Nutrition Facts

Serving size	(1939.6g)

Amount per serving	% Daily Value*
Calories	1933.6

Total Fat 132.0g	0%
Saturated Fat 51.5g	0%
Polyunsaturated Fat 5.0g
Cholesterol 409.7mg	0%
Sodium 4400.5mg	0%
Total Carbohydrate 78.0g	0%
Dietary Fiber 21.2g	0%
Total Sugars 49.7g
Protein 117.7g	0%

Vitamin D 0IU	0%
Calcium 1119.1mg	0%
Iron 14.5mg	0%
Potassium 3951.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.3%

Protein: 23.9%

Carbs: 15.8%