Ingredients:
- 1 lb ground beef (or turkey)
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 bell peppers (red, green, or yellow), diced
- 1 can (14 oz) diced tomatoes
- 1 cup sugar-free marinara or tomato sauce
- 4 cups beef broth (or chicken broth)
- 1 tsp Italian seasoning
- 1/2 tsp smoked paprika
- 1/2 tsp red pepper flakes (optional)
- 1 1/2 cups cauliflower rice
- Salt and pepper, to taste
- 2 tbsp olive oil (for cooking)
- Fresh parsley, for garnish
Instructions:
- Cook the Ground Beef:
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it apart with a wooden spoon. Drain any excess fat and set aside.
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- Sauté the Vegetables:
- In the same pot, add the onion and garlic. Sauté until fragrant and translucent, about 2–3 minutes. Stir in the diced bell peppers and cook for another 3–4 minutes until slightly softened.
- Add the Base Ingredients:
- Return the ground beef to the pot. Stir in the diced tomatoes, marinara sauce, beef broth, Italian seasoning, smoked paprika, red pepper flakes (if using), salt, and pepper. Bring the mixture to a boil.
- Simmer the Soup:
- Reduce the heat to low and let the soup simmer for 20–25 minutes, allowing the flavors to meld together.
- Add Cauliflower Rice:
- Stir in the cauliflower rice and cook for another 5 minutes until tender. Adjust seasoning as needed.
- Serve:
- Ladle the soup into bowls, garnish with fresh parsley, and serve warm.
Tips for Perfect Keto Stuffed Pepper Soup:
- Make it creamy: Add 1/2 cup of heavy cream or cream cheese at the end for a creamy twist.
- Vegetarian option: Replace ground beef with mushrooms or crumbled tofu, and use vegetable broth.
- Meal prep: This soup stores well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
This keto stuffed pepper soup is everything you need on a chilly day—hearty, flavorful, and packed with nutrients. It’s an easy way to enjoy the comforting taste of stuffed peppers in a low-carb, spoonable form. Enjoy! 🫑🍲