Keto Stuffed Pepper Soup: A Low-Carb Comfort Dish
Keto Stuffed Pepper Soup is a delightful and nourishing meal that encapsulates the savory goodness of stuffed peppers in a warm, comforting soup. Perfect for those following a low-carb or ketogenic diet, this soup swaps traditional rice for cauliflower rice, ensuring it remains hearty without the extra carbs. The base of the soup is a flavorful combination of ground beef or turkey, vibrant bell peppers, and aromatic onions and garlic. These ingredients are simmered together with diced tomatoes and tomato paste, creating a rich and robust broth.
Seasoned with a blend of Italian herbs, paprika, and a touch of red pepper flakes, Keto Stuffed Pepper Soup delivers a well-rounded and slightly spicy flavor profile. This one-pot meal is not only easy to prepare but also convenient for meal prepping, as it can be stored and reheated with ease. Garnishing with fresh parsley and, if desired, a sprinkle of shredded cheese adds a final touch of freshness and richness. Whether enjoyed on a chilly evening or as a quick lunch, Keto Stuffed Pepper Soup offers a comforting and satisfying way to enjoy the classic flavors of stuffed peppers without compromising your dietary goals.
Keto Stuffed Pepper Soup
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This Keto Stuffed Pepper Soup is perfect for the chilly winter nights. It’s hearty, flavorful and best of all, keto-friendly.
Prep Time20minutes mins
Cook Time4hours hrs
Total Time4hours hrs 20minutes mins
Course: Soup
Cuisine: American
Servings: 7 1 cup servings
Calories: 144kcal
Ingredients
1 pound ground beef
3 garlic cloves
1/2 onion
1 green pepper, chopped
1 yellow pepper, chopped
1 8 ounce can tomato sauce
1 10 ounce can Rotel (diced tomatoes and green chilis)
1/2 teaspoon basil
1/2 teaspoon oregano
2 cups beef broth
2 tablespoons Braggs Aminos
1/4 teaspoon pepper
1/2 10 oz steam bag cauliflower rice (you can add more but my children will not eat if there is more cauliflower)
Instructions
Brown ground beef with onion and garlic. The last 5 minutes of cooking, add the chopped green pepper. Drain.
Microwave the 10 oz steam bag of riced cauliflower (I only use half of a steam bag of cauliflower because my children won’t eat it if I add any more, but feel free to add more if you would like)
Add all ingredients including the riced cauliflower to the slow cooker and cook on low for 8 hours or high for 4.
Nutrition
Calories: 144kcal | Carbohydrates: 5g | Protein: 14g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 42mg | Sodium: 710mg | Potassium: 327mg | Fiber: 0.36g | Sugar: 1g | Vitamin A: 95IU | Vitamin C: 45.9mg | Calcium: 22mg | Iron: 1.8mg