Stuffed Peppers are amazing but kinda fussy to fill, prep, and eat. This Stuffed Pepper Soup recipe is everything you love about Stuffed Peppers without the fuss…or the carbs. 😉 You and your family will LOVE this low carb hack.
I’ve warned you guys: I love soups. All of the soups. So, here’s another one that I’m super-fond of right now: Stuffed Pepper Soup. It’s easy and comes together quickly. The cauliflower rice makes it extra filling too.
The recipe calls for an optional can of Mexican chile sauce from a brand called “Pato.” I’d encourage you to give it a try if you like things with a little heat. It’s one of my new secret weapons in my kitchen. 🙂 You could use a can of regular tomato sauce in place of it or omit it altogether if you’d like. The macros are calculated without the tomato sauce.
- 2 lb lean ground beef
- 1 tbsp. minced garlic
- 150g onion, small dice
- 400g bell pepper, large diced
- 1 head cauliflower, riced (I'll teach ya); or 2 bags of frozen riced cauliflower
- 2 beef bouillon cubes
- 1.5 tbsp. Italian seasoning
- 1 small can tomato paste
- 1 can diced tomatoes (I use no salt added)
- water to your desired consistency (I used 3 cups)
- salt & pepper to taste
- (optional: Pato Mexican chile sauce...It's got a little kick, but the flavor is fantastic...start with 1/2 a can and experiment. Remember, things get spicier the longer they sit, so it may be okay today but too hot tomorrow.)
- In a soup pot, brown ground beef with garlic, onion and peppers.
- Drain any grease.
- Add everything else except cauliflower, stir and simmer.
- Rice cauliflower by removing leaves and stem/core. Chop into large pieces and pulse in a blender or food processor until it resembles rice (but not so long that it resembles paste). Microwave it for 8 mins.
- Add riced cauliflower to the rest of the soup.
- My advice for ALL soups: simmer as long as you can. They all taste better with more time. But it's ready at this point if you don't have time to let it simmer.
- Divide into 8 servings immediately to keep your macros straight.
Gluten Free: Should be. Just watch your seasonings.
Dairy Free: Absolutely.
Vegetarian: You could absolutely substitute TVP (textured vegetable protein) for the ground beef or skip it altogether and make this work without meat.
Amount Per Serving: Calories: 246 Total Fat: 8g Carbohydrates: 16g Protein: 27g
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