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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.

Low Carb Stuffed Peppers

Zucchini Stuffed Peppers – Low Carb Stuffed Peppers Ingredients

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

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.

Low Carb Stuffed Peppers

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.

Stuffed Peppers

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

Stuffed Peppers Recipe

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.

Stuffed Bell Peppers

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

Stuffed Pepper Recipe

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

Easy Stuffed Peppers

Low Carb Stuffed Peppers Recipe

Delicious Zucchini Low Carb Stuffed Peppers

Yield: 6 Servings

Cheesy low-carb stuffed peppers with zucchini.

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

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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.

Stella Jones

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.

Sarah Cummings

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!

Marieline

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!

Marieline

Sunday 26th of November 2017

Wow! Looks delicious! I am going to try one.

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