Keto Stuffed Pepper Soup
A hearty, low-carb soup that captures all the flavors of stuffed bell peppers without the rice.
Packed with ground beef, colorful peppers, and aromatic seasonings, it’s perfect for weeknight dinners or meal prep.
Ingredients
- 1 lb ground beef
- 1 small onion chopped
- 2 cloves garlic minced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 yellow bell pepper diced
- 1 14-oz can diced tomatoes
- 3 cups beef or chicken broth
- 1 tsp Italian seasoning
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup shredded cheddar cheese optional, for serving
- 2 tbsp olive oil or butter
- Optional garnishes: chopped fresh parsley extra cheese, sour cream
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion and garlic until softened, about 2–3 minutes.
- Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if needed.
- Stir in diced bell peppers, Italian seasoning, smoked paprika, salt, and black pepper. Cook 3–4 minutes until peppers begin to soften.
- Add diced tomatoes with juices and broth. Bring to a boil, then reduce heat and simmer 15–20 minutes until peppers are tender and flavors meld.
- Serve hot, topped with shredded cheddar, sour cream, or parsley if desired.
Notes
Use a mix of colorful peppers for flavor and visual appeal.
Add a splash of heavy cream for extra richness.
Adjust seasoning to taste, especially with low-sodium broth.
Soup thickens over time; add broth or water when reheating if needed.