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–+ servings
Keto Stuffed Pepper Soup

Keto Stuffed Pepper Soup: Your Cozy One-Pot Dinner Fix

Indulge in this cozy Keto Stuffed Pepper Soup, a comforting bowl packed with low-carb flavors and hearty ingredients.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Keto
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 lb Ground Beef (or Turkey) Substitute with ground pork or sausage for added flavor.
  • 1 medium Onion Shallots can be used as a milder alternative.
  • 3 cloves Garlic Fresh minced garlic is best.
  • 2 cups Bell Peppers (Green, Red, Yellow) Combining different colors enhances flavor.
  • 1 can Diced Tomatoes Opt for fresh tomatoes for a homemade touch.
  • 4 cups Beef Broth Low-sodium options are healthier.
  • 1 tbsp Italian Seasoning Customize with fresh herbs when available.
  • 1 tsp Salt Adjust to preference.
  • 1 tsp Black Pepper Adjust to preference.
For the Texture
  • 2 cups Cauliflower Rice Provides low-carb texture.
Optional Toppings
  • 1 cup Shredded Cheddar Cheese Can be omitted for a dairy-free version.
  • 2 tbsp Fresh Parsley For garnishing.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot over medium-high heat, add your choice of ground beef or turkey. Cook for about 5-7 minutes, breaking it up with a spoon until browned and crispy bits form. Drain any excess fat, but leave a little for taste.
  2. Add diced onion and minced garlic to the pot with the browned meat. Sauté for 3-4 minutes until the onions turn soft and translucent.
  3. Next, stir in the colorful bell peppers and sauté for another 3-5 minutes until they soften.
  4. Pour in the diced tomatoes along with beef broth, then sprinkle in Italian seasoning, salt, and black pepper. Bring the mixture to a boil.
  5. Once boiling, stir in the cauliflower rice, mixing it well. Reduce the heat to low, cover the pot, and let it simmer for 10-15 minutes.
  6. After simmering, taste the soup and adjust the seasoning if needed.
  7. Ladle the hot soup into bowls and top with shredded cheddar cheese and fresh parsley.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 15gProtein: 25gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 1000IUVitamin C: 50mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in airtight containers for up to four days. Reheat by adding a splash of broth to restore creaminess.

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