Low Carb Beef Stuffed Peppers
Elevate your dinner routine with these flavorful Low Carb Beef Stuffed Peppers, a wholesome and satisfying recipe that’s perfect for keto-friendly and low-carb meal plans. Tender bell peppers are packed with a savory blend of seasoned ground beef, sautéed zucchini, garlic, and onion, enriched with diced tomatoes and aromatic herbs like oregano and basil. Topped with gooey melted mozzarella cheese and a sprinkle of fresh parsley, these stuffed peppers are baked to perfection for a hearty meal that tastes indulgent while aligning with your healthy lifestyle. Ready in just about an hour, this colorful dish is easy to prepare and can be served as a complete meal or paired with a light salad for a nourishing dinner that’s as delicious as it is nutritious. Perfect for busy weeknights or entertaining guests, these beef stuffed peppers are sure to become a family favorite!
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Recipe Information
Ingredients
- 4 whole bell peppers
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium, diced onion
- 2 minced garlic cloves
- 1 small, diced zucchini
- 14.5 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 2 tablespoons, chopped fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish, open side up.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and garlic and sauté until the onion is translucent, about 3-4 minutes.
Add the ground beef to the skillet. Cook and crumble it until it is browned and cooked through, about 5-7 minutes.
Stir in the diced zucchini, canned tomatoes with their juice, tomato paste, oregano, basil, salt, and black pepper. Let the mixture simmer for about 5 minutes, allowing the flavors to meld together.
Spoon the beef mixture into each bell pepper, filling them generously.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and sprinkle the tops of the stuffed peppers with shredded mozzarella cheese.
Return the dish to the oven, uncovered, and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the dish from the oven and let it cool for a few minutes. Sprinkle each stuffed pepper with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1934 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.0 g | 169% | |
| Saturated Fat | 51.5 g | 258% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 410 mg | 137% | |
| Sodium | 4400 mg | 191% | |
| Total Carbohydrate | 78.0 g | 28% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 49.7 g | ||
| Protein | 117.7 g | 235% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1119 mg | 86% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 3952 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
