keto stuffed pepper soup

Ingredients:

• 1 lb ground beef (or ground turkey or chicken for a leaner option)
• 1 medium onion, chopped
• 2 bell peppers (any color), chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) tomato sauce
• 4 cups beef broth
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp dried thyme
• 1/2 tsp red pepper flakes (adjust to taste)
• Salt and pepper to taste
• 1 cup riced cauliflower (optional, for added bulk)
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• Olive oil for cooking

Instructions:

1. In a large soup pot, heat a bit of olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
2. Add the ground beef to the pot and cook until browned, breaking it up into crumbles as it cooks. If using lean ground meat, you may not need to drain excess fat.
3. Add the chopped bell peppers and minced garlic to the pot. Cook for another 3-4 minutes until the peppers start to soften.
4. Stir in the diced tomatoes (with their juice), tomato sauce, and beef broth.
5. Add the dried oregano, dried basil, dried thyme, red pepper flakes, salt, and pepper. Stir well to combine.
6. If you’re using riced cauliflower, add it to the pot at this point. It will help add some bulk to the soup.
7. Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for about 20-30 minutes, or until the peppers are tender and the flavors meld together.
8. Taste and adjust seasoning if needed.
9. Before serving, stir in the grated Parmesan cheese until well combined.
10. Ladle the soup into bowls and top with shredded mozzarella cheese.
11. Optionally, you can broil the soup for a few minutes in the oven to melt and lightly brown the cheese on top.
12. Serve hot and enjoy your Keto Stuffed Pepper Soup!

This soup is not only keto-friendly but also very flavorful and filling. Feel free to adjust the ingredients and seasonings to suit your taste preferences. Enjoy