Ingredients:
1 lb (450g) ground beef or ground turkey
1 medium onion, chopped
2 cloves garlic, minced
2 cups bell peppers, chopped (any color)
1 can (14.5 oz) diced tomatoes (no sugar added)
1 cup beef or chicken broth (preferably homemade or low-sodium)
1 cup cauliflower rice
1 cup shredded cheese (cheddar or mozzarella)
1 tsp dried oregano
1 tsp dried basil
1/2 tsp smoked paprika
Salt and pepper to taste
2 tbsp olive oil
Fresh parsley or basil for garnish (optional)
Instructions:
Cook the Meat:
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion and cook until softened, about 3-4 minutes.
Add the minced garlic and cook for another 1-2 minutes.
Add the ground beef or turkey to the pot. Cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat if necessary.
Add Vegetables and Seasonings:
Stir in the chopped bell peppers and cook for another 3-4 minutes until they start to soften.
Add the diced tomatoes (with their juices), beef or chicken broth, cauliflower rice, oregano, basil, smoked paprika, salt, and pepper. Stir well to combine.
Simmer:
Bring the soup to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the bell peppers and cauliflower rice are tender.
Add Cheese:
Stir in the shredded cheese until melted and well combined.
Serve:
Ladle the soup into bowls and garnish with fresh parsley or basil if desired.
Tips:
For a creamier soup, you can stir in a splash of heavy cream or coconut milk at the end.
If you prefer a spicier kick, add a pinch of red pepper flakes or a dash of hot sauce.
Feel free to experiment with other keto-friendly vegetables or add some chopped spinach or kale for extra nutrients.
Enjoy your comforting and flavorful keto stuffed pepper soup!
