Ground Beef Stuffed Peppers without Rice (Keto and Low Carb)
Keto Ground Beef Stuffed Peppers (without Rice!) – This low-carb and gluten-free recipe features bell peppers loaded with vibrant Mediterranean flavors, savory ground beef, and yummy gooey cheeses.
Why We Love These Keto Ground Beef Stuffed Peppers
Stuffed peppers are a diverse dish that can be prepared in many 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… Take, for example, our Buffalo Chicken Stuffed Peppers, Keto Taco Stuffed Peppers, and Vegetarian Stuffed Peppers with Rice and Broccoli. They are wildly different and wonderful in their own unique ways!
This Lebanese-inspired Beef Stuffed Peppers without Rice is a keto-friendly and totally gluten-free recipe that packs lots of deliciousness into perfectly portioned servings! 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 this keto stuffed pepper recipe is still a nod to the original and have tons of tasty flavors and satisfying textures in each bite.
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
First, prep. Having everything ready to go makes the process of stuffing the peppers a snap!
Preheat the oven, set out a 9 x 13 inch baking dish, grab a medium bowl and a large skillet.
Use a sharp knife to cut the stemmed-tops off the bell peppers, to create standing bell pepper bowls like in the photo above. Place them in the baking dish.
Dice the zucchini and place it in the bowl. Toss the zucchini with salt, 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, brown the ground beef. Heat the skillet and add the ground beef, onions, garlic, Italian seasoning, and remaining spice. Brown the ground beef as your stir for about 5-10 minutes, until the ground beef mixture is evenly cooked and crumbled. Give the mixture a taste, and add more seasoning if needed.
Cut the block of cream cheese into six equal pieces, and place a piece into each pepper. Use a spoon to press it down into an even layer.
Pour the juices off and use a paper towel to press most of the remaining juice out of the zucchini. Then spoon 3-4 tablespoons of the zucchini into the peppers in an even layer.
Next scoop in the ground beef mixture, filling to the top of each pepper.
Spoon 2 tablespoons of chunky crushed tomatoes on top of the meat. They should be slightly mounded up on top, like in the photos below.
Carefully place the low carb stuffed peppers in the oven and bake for 30 minutes.
After 30 minutes, remove them from the oven and sprinkle shredded cheddar cheese on top of each pepper.
Then place the peppers back in the oven for a final 5 minutes.
Once the cheese is all ooey-gooey and melted, remove them from the oven and sprinkle with scallions. Serve warm!
Get the Complete (Printable) Mediterranean Ground Beef Stuffed Peppers Recipe + VIDEO Below. Enjoy!
Recipe Variations
- Protein – Swap lean ground beef for even leaner ground turkey or chicken.
- Veggies – Feel free to omit or cut down on the zucchini, and bring other vegetables to the keto party. Try this low carb stuffed peppers recipe with chopped yellow squash, mushrooms, or eggplant. Note that these “wet” veggies should also be sweated with salt, like zucchini.
- Spices – We love the vibrant Mediterranean flavors here. But you certainly can change things up to make this a more Tex-Mex-style dish! Simply swap the Italian seasoning with your favorite taco seasoning… That’s it!
- Cheese – I’m keeping things classic with shredded cheddar cheese. However, nearly any kind of melty cheese is delicious on these beef stuffed peppers! Try them with shredded pepper jack cheese for a spicy kick, mild colby or Monterey jack cheese, or mozzarella and parmesan cheese.
- Dairy-free – Simply swap traditional dairy cream cheese and shredded cheese with your favorite plant-based alternative!
- Vegan – It’s actually very easy to make low carb and meatless stuffed peppers without rice! In addition to subbing the dairy cheese, you can use your preferred ground plant-based protein replacement (like the Beyond or Impossible brands.
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
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.
Technically, yes you can. Cool the peppers before transferring to an airtight container with as much air removed as possible. Freeze for up to 3 months, and thaw in the fridge overnight.
However, as noted above, reheating precooked stuffed peppers will make the skins soft. So heat them in the oven and avoid the microwave.
Yes, this dish is great to prep in advance! Follow all of the recipe steps, but do not bake. Instead, wrap the baking dish tightly in plastic wrap and pop into the fridge for up to a day. Then simply bake at your convenience and serve!
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
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!
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!