Delicious Zucchini Low Carb Stuffed Peppers

Easy low-carb stuffed peppers.  Shredded zucchini is used instead of rice. 

Low Carb Stuffed Peppers are a Family Favorite

My husband and kids love these peppers.  Years ago my husband followed a low-carb diet, and this is my version of low-carb stuffed peppers.  It’s a great way to use up summer zucchini from the garden.  My family enjoys this recipe so much I still make it whenever bell peppers go on sale.

Zucchini Stuffed Peppers – Low Carb Stuffed Peppers Ingredients

Here’s what you’ll need to make this recipe.

• ground beef
• zucchini
• parmesan cheese
• tomato sauce (separated)
• bell peppers
• Worcestershire sauce
• garlic powder
• onion powder
• salt & black pepper
• Italian seasoning
• garlic powder
• black pepper
• Mozzarella cheese

How to Make Low Carb Peppers

*** Please Note***  the pictures below are of a batch and a half.  I like to make extra for leftovers.

Preheat oven to 350 degrees.

Brown ground beef, drain fat and then add shredded zucchini, parmesan cheese, ONE can of tomato sauce, Worcestershire sauce, 1/2 teaspoon garlic powder, and 1/4 teaspoon onion powder.  Cook a few minutes and then taste for salt and black pepper.

Prepare the bell peppers.  Cut bell peppers in half from the stem to the bottom of the bell. Remove the seeds.  I like to slice the seed area with a knife, but I’m really careful not to slice through the bell pepper.  Line the pan with foil for easy cleanup.

Add the cooked ground beef zucchini mixture to the bell pepper halves.

Now it’s time to make the simple seasoned tomato sauce that goes on top of the stuffed peppers.  I mix this in the tomato sauce can for easy cleaning up but you could use a small bowl.

Open the other can of tomato sauce and add 1 teaspoon of Italian seasoning, 1 teaspoon of garlic powder, and a few shakes of black pepper to the can.  With a spoon, stir the spices in.

Top the stuffed peppers with a generous layer of seasoned tomato sauce.

Baking Low Carb Zucchini Stuffed Peppers

Cover the low-carb stuffed peppers with foil, and bake for 30 minutes.

Remove the foil cover and top each stuffed pepper with some shredded mozzarella cheese.  Return the stuffed peppers to the oven and cook another 30 minutes.  Cheese should be melted and browned and the peppers should be tender.

My husband loves cheese baked brown.  If you don’t like your cheese this browned, then cook the peppers for 40 minutes and then add the cheese and cook an additional 20 minutes uncovered.

Cheesy Low Carb Stuffed Peppers with Shredded Zucchini RecipeClick To Tweet

Delicious Zucchini Low Carb Stuffed Peppers

Yield: 6 Servings

Cheesy low-carb stuffed peppers with zucchini.

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Ingredients

• 1 pound ground beef
• 2 small shredded zucchinis or one large
• 1/4 cup parmesan cheese
• 2 - 8-ounce cans tomato sauce (separated)
• 4 large bell peppers - cut in half from stem to end and seeds removed
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• salt & black pepper
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• black pepper
• Mozzarella cheese

Instructions

1. Preheat oven to 350 degrees.
2. Brown ground beef, drain fat and then add shredded zucchini, parmesan cheese, ONE can of tomato sauce, Worcestershire sauce, 1/2 teaspoon garlic powder, and 1/4 teaspoon onion powder.  
3. Cook a few minutes and then taste for salt and black pepper.
4. Prepare the bell peppers.  Cut bell peppers in half from the stem to the bottom of the bell. Remove the seeds.
5. Line the pan with sides with foil for easy cleanup.
6. Add the cooked ground beef zucchini mixture to the bell pepper halves.
7. Open the other can of tomato sauce and add 1 teaspoon of Italian seasoning, 1 teaspoon of garlic powder, and a few shakes of black pepper to the can.  With a spoon, stir the spices in.
8. Top the stuffed peppers with a generous layer of seasoned tomato sauce.
9. Cover the low-carb stuffed peppers with foil, and bake for 30 minutes.
10. Remove the foil cover and top each stuffed pepper with some shredded mozzarella cheese.  Return the stuffed peppers to the oven and cook another 30 minutes.

Nutrition Information

Yield 6 Serving Size 1 serving
Amount Per Serving Calories 292Total Fat 16gSaturated Fat 6gTrans Fat 1gUnsaturated Fat 7gCholesterol 75mgSodium 689mgCarbohydrates 13gFiber 3gSugar 6gProtein 25g

Nutritional information may not be accurate.

I like to make a few extra peppers for my husband’s work lunch.  The bell peppers warm up wonderfully in the microwave (chop them up before warming up) and he appreciates having hot lunch.

Here are some more great low carb recipes

• Quick 10 Minute Low Carb Tortilla Pizza
• Healthy Shredded Cabbage Salad Recipe
• Quick Portuguese Linguica Sandwich
• Low Carb Big Mac Salad Recipe
• Keto Green Chile Cauliflower Casserole Recipe

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