Stuffed Pepper Keto Soup

If you’re looking for a comforting and hearty meal that aligns with your keto or low-carb lifestyle, look no further than the Stuffed Pepper Keto Soup. This dish takes the classic, beloved flavors of stuffed peppers and transforms them into a warm and satisfying soup that’s perfect for cozy evenings or quick lunches. Not only is it delicious, but it’s also easy to prepare—making it an ideal choice for busy days.

Why You’ll Love This Soup

  • Low-carb and keto-friendly: With cauliflower rice standing in for traditional grains, this soup provides a fulfilling meal without the carbs.
  • Packed with flavor: Each spoonful delivers savory goodness, thanks to the combination of ground beef, sweet bell peppers, and aromatic spices.
  • Easy to make: With simple steps and common ingredients, this soup can be ready in no time.

Ingredients You’ll Need

To make this flavorful soup, gather the following ingredients:

  • 1 pound ground beef
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 bell peppers, chopped (any color)
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups beef broth
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 cup cauliflower rice
  • Fresh parsley for garnish (optional)

Step-by-Step Instructions

  1. Sauté the base: Start by heating the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, cooking until the onion becomes translucent.
  2. Cook the beef: Add the ground beef to the pot, breaking it apart with a spoon as it cooks. Cook until the beef is browned.
  3. Add the peppers: Stir in the chopped bell peppers and cook for 2-3 more minutes until they begin to soften.
  4. Simmer the soup: Pour in the diced tomatoes, beef broth, paprika, oregano, salt, and pepper. Bring the mixture to a boil.
  5. Simmer and finish: Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes. Stir in the cauliflower rice and cook for an additional 5 minutes until tender.
  6. Serve: Ladle the hot soup into bowls and garnish with fresh parsley if desired.

Tips for the Perfect Soup

  • Customize the spice level: If you like a bit of heat, consider adding a pinch of chili flakes or cayenne pepper.
  • Make it your own: Substitute ground turkey or chicken for a leaner option, or add extra vegetables such as zucchini or spinach for added nutrients.
  • Meal prep-friendly: This soup stores well in the refrigerator for up to 3 days, making it a great option for meal prepping.

Conclusion

Stuffed Pepper Keto Soup is not just a meal; it’s an experience. With its rich flavors and comforting warmth, it’s sure to become a staple in your low-carb meal rotation. Give it a try and enjoy a taste that’s satisfying, healthy, and perfect for any time of year.

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Stuffed Pepper Keto Soup


  • Author: Alice

Description

Discover a delicious low-carb twist on a classic favorite with this Stuffed Pepper Keto Soup. Packed with flavor and easy to prepare, it’s perfect for those busy days when you need a quick yet satisfying meal. Enjoy the comforting taste of stuffed peppers in a warm and hearty soup that you’ll want to make again and again.


Ingredients

– 1 pound ground beef
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 2 bell peppers, chopped (any color)
– 1 can (14.5 oz) diced tomatoes
– 4 cups beef broth
– 1 teaspoon paprika
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 1 cup cauliflower rice
– Fresh parsley for garnish (optional)


Instructions

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent.
2. Add the ground beef to the pot, cooking and breaking it apart until browned.
3. Stir in the chopped bell peppers and continue to cook for an additional 2-3 minutes until slightly softened.
4. Add the diced tomatoes, beef broth, paprika, oregano, salt, and pepper. Bring the mixture to a boil.
5. Reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes.
6. Stir in the cauliflower rice and cook for another 5 minutes until it’s tender.
7. Serve hot, garnished with fresh parsley if desired.

 

 

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