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Stuffed pepper soup with browned ground beef, diced green and red bell peppers and shredded cheddar in a blue bowl

Keto Stuffed Pepper Soup

Stuffed pepper soup without the rice: ground beef, onion, garlic and green and red bell peppers simmered in diced tomatoes, tomato sauce and beef broth, with riced cauliflower stirred in at the end and cheddar melted on top. 9.4g net carbs a 2-cup serving.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Cuisine American
Servings 8 servings
Calories 388 kcal

Equipment

  • Large Dutch oven or soup pot
  • Wooden spoon or spatula

Ingredients
  

For the soup

  • 1 tbsp olive oil
  • 1/2 medium onion diced
  • 2 cloves garlic minced
  • 2 lb ground beef 85/15
  • 2 medium green bell peppers diced
  • 1 medium red bell pepper diced
  • 2 cans (14.5 oz each) diced tomatoes with their juice, do not drain
  • 1 can (29 oz) tomato sauce plain, no sugar added
  • 2 cups beef broth low-sodium if you can
  • 2 cups water
  • 1 tbsp Italian seasoning
  • 2 tsp salt or to taste
  • 1/2 tsp black pepper
  • 12 oz riced cauliflower fresh or frozen

To serve

  • 1 cup cheddar cheese shredded, about 2 tbsp a bowl

Instructions
 

Make the soup

  • Soften: Heat the olive oil in a large Dutch oven over medium-high heat. Cook the onion about 3 minutes, then add the garlic and cook 1 minute.
  • Brown: Add the ground beef and cook about 8 minutes, breaking it up, until browned with no pink left. Spoon off excess fat if a lot has pooled.
  • Simmer: Stir in the green and red bell peppers, diced tomatoes with their juice, tomato sauce, beef broth, water, Italian seasoning, half the salt and the black pepper. Bring to a boil, then simmer 10 minutes until the peppers are tender.
  • Finish: Stir in the riced cauliflower and cook 3-4 minutes, just until tender. Taste and add the rest of the salt if needed.

Serve

  • Serve: Ladle into bowls and top each with about 2 tablespoons of the shredded cheddar cheese.

Notes

Add the cauliflower rice last: 3-4 minutes is enough. Longer and it turns mushy.
Tomato sauce: use plain canned tomato sauce with no sugar added, not pasta sauce.
Nutrition is for 1 of 8 servings (about 2 cups) with the cheddar, regular canned tomatoes and broth, and the beef counted raw before any fat is spooned off. Low-sodium broth and no-salt-added tomatoes lower the sodium a lot.
Storage: up to 4 days in the fridge or 3 months in the freezer, without the cheese.
Keyword Gluten-Free, keto stuffed pepper soup, low carb stuffed pepper soup, stuffed pepper soup