Low Carb Stuffed Pepper Soup
Warm up with a hearty and nutritious bowl of Low Carb Stuffed Pepper Soup, a delicious twist on the classic comfort food without the carb-heavy rice. Packed with vibrant bell peppers, savory ground beef (or turkey for a leaner option), and a flavorful blend of Italian seasoning and smoked paprika, this soup is brimming with wholesome goodness and bold flavors. Cauliflower rice takes the place of traditional grains, making it perfect for keto or low-carb diets. Ready in under an hour, this one-pot wonder combines juicy diced tomatoes, rich beef broth, and fragrant garlic to create a cozy, satisfying meal for busy weeknights or meal prepping. Garnish with fresh parsley and serve piping hot for a vibrant, nutrient-packed dish the whole family will love!
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Recipe Information
Ingredients
- 1 pound Ground beef (or ground turkey for a leaner option)
- 3 medium Bell peppers (mixed colors: red, yellow, or green), diced
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 2 cups Cauliflower rice (fresh or frozen)
- 1 15-ounce can Diced tomatoes (with juices)
- 1 8-ounce can Tomato sauce (unsweetened, low-carb)
- 4 cups Beef broth (or chicken broth as an alternative)
- 2 tablespoons Olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish, optional)
Instructions
In a large pot or Dutch oven, heat olive oil over medium heat.
Add the ground beef and cook until browned, breaking it up with a wooden spoon as it cooks. Drain any excess grease and set the beef aside.
In the same pot, sauté the diced onions and bell peppers until they begin to soften, about 5 minutes.
Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Stir in the diced tomatoes (with their juices), tomato sauce, beef broth, Italian seasoning, smoked paprika, salt, and black pepper. Mix well to combine.
Return the cooked ground beef to the pot and bring the soup to a boil.
Reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes, stirring occasionally.
Add the cauliflower rice to the soup and cook for another 5 minutes, or until the cauliflower rice is tender.
Taste and adjust seasonings if necessary.
Serve hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
1797 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.0 g | 159% | |
| Saturated Fat | 41.5 g | 208% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 7163 mg | 311% | |
| Total Carbohydrate | 78.2 g | 28% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 42.7 g | ||
| Protein | 99.3 g | 199% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 324 mg | 25% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 4615 mg | 98% | |
*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.
