Ground Beef Stuffed Peppers without Rice (Keto and Low Carb)
Keto Ground Beef Stuffed Peppers without Rice – A low-carb recipe featuring bell peppers loaded with vibrant Mediterranean flavors, savory ground beef, and yummy gooey cheeses.
Stuffed peppers are a diverse dish that can be prepared several different ways, with different flavors and cooking techniques. In fact, just saying “stuffed peppers” doesn’t really tell you much about what you’re in for… There are typically lots of goodies loaded into an edible pepper bowl, but from there the recipe can go in any direction.
Take, for example, our Chicken Pot Pie Stuffed Peppers and Keto Taco Stuffed Peppers. They are wildly different, as one is super carb-y with a pastry crust, while the other is grain-free and protein-heavy.
This Lebanese-inspired Beef Stuffed Peppers without Rice recipe is similar to the later recipe. It is a keto-friendly and totally gluten-free dish that packs lots of deliciousness into perfectly portioned servings!
Low Carb Bell Peppers Stuffed with Ground Beef
Traditional Lebanese stuffed peppers are made with ground beef or lamb mixed with rice and covered in tomato sauce. We wanted to make something that featured classic Mediterranean flavors, with bold seasonings and veggies, but suited for low-carb diets.
In order to omit the rice, I added extra scrumptiousness and contrast by bringing in cream cheese, diced zucchini, and cheddar cheese on top. Therefore, a bit of the authentic Mediterranean flavor is lost, but these keto stuffed peppers are still a nod to the original and have tons of tasty flavors and satisfying textures in each bite.
My boys absolutely love them!
Ingredients You Need
- Bell peppers – any color(s)
- Cream cheese – regular or low fat
- Zucchini – diced
- Ground beef – lean
- Onion – peeled and chopped
- Garlic – minced
- Seasonings – Italian seasoning (store bought or homemade Italian Seasoning), ground cumin, chili powder, salt and pepper
- Crushed tomatoes – unsalted
- Cheddar cheese – shredded
We also suggest some diced scallions to garnish the tops.
How to Make Keto Stuffed Peppers without Rice
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. This draws the moisture out of the zucchini and keeps the keto stuffed bell peppers from getting mushy.
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.
Get the Complete (Printable) Mediterranean Ground Beef Stuffed Peppers Recipe + VIDEO Below. Enjoy!
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.
Place back in the oven for another 5 minutes.
Remove from the oven, sprinkle with scallions, and serve warm!
Serving Suggestions
Enjoy keto stuffed bell peppers with a fresh green salad for a complete meal that is on the lighter side.
Want to add bit more heartiness to dinner while keeping things low carb? Serve with Roasted Cauliflower Rice or Roasted Broccoli Rice!
If you don’t mind some carbs on the side, these peppers are super delicious with other Mediterranean-style dishes like Fattoush Salad with Grilled Vegetables and Chunky Mediterranean Salad.
Frequently Asked Questions
Simply swap traditional dairy cream cheese and shredded cheese with your favorite plant-based alternative!
In addition to subbing the dairy cheese, you can use your preferred ground plant-based protein replacement (like the Beyond or Impossible brands.)
These Mediterranean stuffed peppers are best when enjoyed shortly after baking. However, leftovers will keep well in a sealed container in the fridge for up to 3 days. Be aware that reheating bell peppers will make the skins softer. I, therefore, recommend you reheat in a 350 degree oven for about 15 minutes and avoid microwaving.
Looking For More Delicious Low Carb Dishes? Be Sure To Also Try These Recipes:
- Keto Lasagna Roll-Ups (Made with Zucchini)
- Italian Sausage Stuffed Banana Peppers
- Healthy Baked Turkey Meatballs
- Keto Chicken Lasagna Cups
- Keto Thai Larb Rolls
(Keto) Low Carb Ground Beef Stuffed Peppers without Rice Recipe + VIDEO
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
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!
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SOO yummy! Not only was this recipe delicious but so easy! 10/10!!
Keto & low carb, sign me up!! These are packed with flavor & super hearty. I will eat these for my meal.
I had some extra chive & onion cream cheese, so I used that in place of the regular cream cheese. So delicious! I’ll be making this keto recipe over and over. :)
This recipe is so amazing! Thank you for sharing it!