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
- 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
Cheesy low-carb stuffed peppers with zucchini. Nutritional information may not be accurate.
Delicious Zucchini Low Carb Stuffed Peppers
Serving Size 1 serving
Amount Per Serving Calories 292Total Fat 16gSaturated Fat 6gTrans Fat 1gUnsaturated Fat 7gCholesterol 75mgSodium 689mgCarbohydrates 13gFiber 3gSugar 6gProtein 25g
Cheesy low-carb stuffed peppers with zucchini.
Nutritional information may not be accurate.
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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Thursday 4th of May 2023
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Tuesday 10th of September 2019
Well this looks good, I don’t follow any lowcarb but I like pepper though, thanks for sharing the post also the recipes.
Thursday 27th of December 2018
Looking yummilicious. I would love to try it . Thank you for sharing the recipe. Can you please invite me for a lunch to have zucchini stuffed peppers.
Tuesday 12th of June 2018
My family loves bell peppers too! Ive never thought of slicing them in half to double the portion size before. Great tip!
Sunday 3rd of December 2017
Really I am not fan to peppers but your recipe looks really amazing! You finished this recipe great way!I will try one. Thanks for sharing!