Effortless and Delicious Low Carb Stuffed Pepper Soup

    If you’re a fan of the comforting flavors of traditional stuffed peppers but could do without the time-consuming process, this recipe is tailor-made for you. We understand that life can get busy, and spending hours in the kitchen might not always be feasible. That’s why we’ve crafted a soup that captures all the essence of classic stuffed peppers, with a fraction of the effort.

    Picture this: tender bell peppers, savory ground meat (or a plant-based alternative, if you prefer), aromatic onions and garlic, all simmered together in a rich, tomato-infused broth. Each spoonful of this soup tells a story of flavors melding harmoniously to create a satisfying and heartwarming experience. The best part? You don’t need to be a culinary expert to whip up this masterpiece.

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    1 tablespoon olive oil
    1 pound ground beef (90% lean or >)
    0.75 cup chopped onion
    2 teaspoons garlic, minced
    0.50 teaspoon of salt
    1 teaspoon of black pepper
    1 red bell pepper cut into 1/2 inch pieces
    1 green bell pepper cut into 1/2 inch pieces
    1 14.5 ounce can petite diced tomatoes
    1 15 ounce can tomato sauce
    2 14.5 ounce can beef broth
    2 teaspoons Italian seasoning
    2 cups cooked rice or cauliflower rice
    2 tablespoons chopped parsley



    Heat the olive oil in a large pot over medium high heat. Add the ground beef and cook until browned, breaking up into smaller pieces with a spatula (approximately 5-6 minutes). I honestly leave out the olive oil by personal choice and it does just fine.
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    Add the onion to the pot and cook for 4-5 minutes or until softened. Add the garlic and cook for 30 seconds.
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    Season the beef and onion mixture with salt and pepper.
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    Add the bell peppers to the pot and cook for 2-3 minutes.
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    Add the tomatoes, tomato sauce, beef broth and Italian seasoning to the pot; bring to a simmer.
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    Cook for 15-20 minutes or until peppers are tender.
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    Stir in the cauliflower rice and season the soup with salt and pepper to taste as desired. Sprinkle with parsley and serve.
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