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–+ servings
Keto Stuffed Pepper Soup

Cozy Keto Stuffed Pepper Soup for a Hearty Dinner Delight

This Keto Stuffed Pepper Soup delivers rich, savory flavors in a comforting, low-carb dish, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soups
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 lb Ground Beef (or Turkey) Turkey is a leaner option.
  • 1 Onion, diced Yellow or white onion works best.
  • 2 cloves Garlic, minced Fresh is preferred.
For the Vegetables
  • 3 Green, Red, Yellow Bell Peppers, diced Any variety or poblano for spice.
  • 14.5 oz Diced Tomatoes, undrained Fresh tomatoes can be used with adjustments.
  • 1 tsp Italian Seasoning Oregano or basil make great substitutes.
For the Broth
  • 4 cups Beef Broth, low sodium Chicken or vegetable broth can work too.
  • 1 tsp Salt Optional to adjust based on dietary needs.
  • 0.5 tsp Black Pepper Substitute with white pepper if desired.
For the Low-Carb Twist
  • 1 cup Cauliflower Rice Fresh or frozen; regular rice increases carbs.
For Serving
  • 1 cup Shredded Cheddar Cheese Optional for topping; use dairy-free for non-dairy.
  • Fresh Parsley For garnish, cilantro can be a delightful alternative.

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. Heat a large pot over medium-high heat and drizzle in some cooking oil. Add the ground beef (or turkey) and cook for about 5–7 minutes, breaking it apart with a spatula until browned.
  2. Add the diced onion and minced garlic into the pot's empty space alongside the browned meat. Sauté for 3–4 minutes until the onion is translucent and fragrant.
  3. Stir in the diced bell peppers and cook for an additional 3–5 minutes until they soften and become vibrant.
  4. Pour in the diced tomatoes with their juices and the beef broth. Sprinkle in the Italian seasoning, salt, and black pepper. Stir well and bring to a boil.
  5. Reduce the heat to low and add in the cauliflower rice. Cover the pot and simmer for 10–15 minutes, stirring occasionally.
  6. Taste the soup and adjust the seasoning as needed. Serve hot, garnished with shredded cheddar cheese and fresh parsley.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 10gProtein: 24gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 25IUVitamin C: 90mgCalcium: 150mgIron: 3mg

Notes

Storage Tips: Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Thaw overnight in the fridge before reheating.

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