Keto Stuffed Pepper Soup
This Keto Stuffed Pepper Soup is a hearty and delicious low-carb meal that captures the flavors of classic stuffed peppers in a warm and comforting soup form.
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 wooden spoon
- 1 set measuring cups and spoons
Ingredients
- 1 lb ground beef (or turkey)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 small green bell pepper, diced
- 1 small red bell pepper, diced
- 1 small yellow bell pepper, diced
- 1 can (14.5 oz) diced tomatoes, undrained
- 4 cups beef broth (low sodium)
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup cauliflower rice (fresh or frozen)
- 1 cup shredded cheddar cheese (optional, for topping)
- for garnish fresh parsley
Instructions
- In a large pot or Dutch oven, heat over medium heat. Add the ground beef, breaking it up with a wooden spoon. Cook until browned, about 5-7 minutes. Drain any excess fat.
- Add the diced onion and minced garlic to the pot. Sauté until the onion is translucent, about 3-4 minutes.
- Stir in the diced green, red, and yellow bell peppers. Cook for another 3-5 minutes until the peppers are tender.
- Pour in the diced tomatoes with their juices and the beef broth. Add the Italian seasoning, salt, and pepper. Stir well to combine.
- Bring the soup to a boil, then reduce the heat to low. Add the cauliflower rice and let simmer for 10-15 minutes, allowing the flavors to meld and the cauliflower to cook.
- Taste and adjust seasoning if necessary. Serve hot, garnished with shredded cheese and fresh parsley if desired.
Notes
This soup stores well in the refrigerator for up to 3 days. Reheat on the stove before serving.
For a spicier version, consider adding chopped jalapeños or a dash of hot sauce.
Consider topping with avocado slices or sour cream to enhance richness while keeping it keto-friendly.