Print

Keto Stuffed Pepper Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 14 reviews

This keto stuffed pepper soup delivers the comforting flavors of roasted stuffed bell peppers in a quick and easy one-pot meal. It combines caramelized ground beef, sweet bell peppers, and a herby tomato-based broth with cauliflower rice as a low-carb substitute for traditional rice. Ready in just 45 minutes, it’s filling, nutrient-rich, and perfect for meal prep or freezing for later meals.

  • Author: Zara
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Low Carb

Ingredients

Beef

  • 2 tablespoons olive oil, divided
  • 1.3 lb (600g) ground beef (5% fat content recommended)
  • ½ teaspoon flaky salt, or to taste
  • ½ teaspoon cracked black pepper

Vegetables

  • 1 small onion, diced (70g)
  • 1 red bell pepper, diced (110g)
  • 1 yellow bell pepper, diced (110g)
  • 2 ribs celery, diced (110g)
  • 2 cloves garlic, minced

Soup Stock & Herbs

  • 1 can chopped tomatoes (400g / 14 oz)
  • ⅓ cup tomato paste (80g)
  • 5 cups beef or chicken stock (1200 ml)
  • 1 teaspoon dried oregano, finely chopped
  • 1 bay leaf
  • 1-2 teaspoons Worcestershire sauce, optional but recommended

Add-ins

  • 2 tablespoons fresh parsley, finely chopped
  • 2 tablespoons fresh basil, finely chopped
  • 3 cups cauliflower rice, fresh or frozen (400g)

To Serve

  • ⅓ cup shaved Parmesan cheese (30g)
  • 2 tablespoons fresh parsley, chopped
  • Drizzle of olive oil

Instructions

  1. Brown the Beef: In a large soup pot, heat 1 tablespoon of olive oil over medium heat. When hot, add the ground beef and season with salt and pepper. Cook for about 5-6 minutes while stirring occasionally and breaking up clumps until the beef is browned and caramelized. Remove the beef from the pot and set it aside.
  2. Sauté the Vegetables: Add the remaining tablespoon of olive oil to the same pot. Sauté the diced onions, celery, red and yellow bell peppers for about 3 minutes. Add minced garlic and cook for an additional 30 seconds until fragrant.
  3. Add Liquids and Simmer: Stir in canned chopped tomatoes, tomato paste, beef or chicken stock, dried oregano, bay leaf, and the browned beef. Season with additional salt and pepper to taste and add Worcestershire sauce if using. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally.
  4. Add Cauliflower Rice and Herbs: Stir in the cauliflower rice, fresh basil, and parsley. Continue to simmer uncovered for another 15 minutes until the soup thickens and the flavors meld together.
  5. Serve and Garnish: Ladle the soup into bowls and top with shaved Parmesan, a drizzle of olive oil, and additional fresh parsley. Optionally, you can add a dollop of sour cream or some grated cheddar cheese for extra richness.

Notes

  • Net carbs per serving are approximately 6.7g, making this recipe keto-friendly.
  • This recipe yields 6 servings, about 1.5 cups each.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • The soup freezes well for up to 3 months; freeze in single-serve portions for easy reheating.
  • Use store-bought fresh or frozen cauliflower rice to save time.
  • For variations, substitute ground beef with Italian sausage or ground turkey.
  • Vegetables like mushrooms, zucchini, or spinach can be added (add spinach at the end) but do not omit the peppers to keep the recipe’s identity.
  • For Slow Cooker: Brown beef and sauté vegetables first, then cook in slow cooker for 4 hours.
  • For Instant Pot: Brown beef and sauté vegetables, then cook on high pressure for 5 minutes with 10 minutes natural release.

Find it online: https://zaracooking.com/keto-stuffed-pepper-soup-recipe/