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Are you craving a hearty and satisfying meal that fits perfectly into your keto lifestyle? Look no further than this Keto Stuffed Pepper Soup! Packed with all the comforting flavors of classic stuffed peppers but in a warm, delicious soup form, this recipe is low in carbs and high in taste. It’s a perfect way to enjoy a wholesome, nutritious meal without compromising your keto goals. Ideal for busy weeknights or meal prep, this soup is bound to become a family favorite. Let’s dive in and discover why this recipe is a must-try!
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Why You’ll Love Keto Stuffed Pepper Soup
- Low-Carb and Keto-Friendly: Enjoy the rich, comforting flavors of stuffed peppers without worrying about carb overload.
- Easy to Prepare: With simple ingredients and straightforward steps, this soup comes together quickly.
- Versatile: Perfect for dinner, lunch, or meal prep. It’s also easy to adjust ingredients to suit your preferences.
- Nutrient-Packed: Loaded with vitamins, protein, and healthy fats to keep you full and energized.
- Crowd-Pleaser: Even non-keto eaters will fall in love with its hearty and savory flavors.
My Personal Experience
The first time I made this Keto Stuffed Pepper Soup, I was amazed by how much it reminded me of the stuffed peppers my mom used to make. The savory ground beef, tender peppers, and flavorful broth transported me back to my childhood. What I love most about this recipe is its simplicity and adaptability. I’ve served it to friends and family—keto and non-keto alike—and it’s always a hit. Plus, it’s a lifesaver on busy days when I need something quick, delicious, and keto-approved!
Essential Equipment
- Large Stockpot: A sturdy pot is essential for cooking the soup evenly. I love using mine for everything from soups to stews—it’s an all-in-one lifesaver.
- Wooden Spoon: Perfect for stirring and breaking up the ground beef while cooking. It’s a kitchen tool I reach for daily.
- Knife and Cutting Board: You’ll need these to chop your peppers and onions. A sharp knife makes prep work so much easier.
- Ladle: Serving this soup is a breeze with a reliable ladle. It’s my go-to for any soup or stew.
Ingredients & Substitutions
- Ground Beef (1 lb): Provides the hearty base. You can substitute with ground turkey or chicken for a leaner option.
- Bell Peppers (2, diced): Use any color you like! Green, red, or yellow all work well.
- Onion (1 small, diced): Adds a depth of flavor. Shallots can be used as an alternative.
- Garlic (2 cloves, minced): A must-have for that aromatic touch. Garlic powder works in a pinch.
- Tomato Paste (2 tbsp): Adds richness and depth. Avoid brands with added sugar.
- Diced Tomatoes (1 can, 14 oz): Brings a fresh, tangy flavor. Fire-roasted tomatoes can enhance the taste.
- Beef Broth (4 cups): Provides the soup’s base. Use chicken or vegetable broth as needed.
- Cauliflower Rice (1 cup): A low-carb substitute for traditional rice. Zucchini noodles can also work.
- Olive Oil (2 tbsp): For sautéing the vegetables. Avocado oil is a great alternative.
- Seasonings: Salt, pepper, paprika, and Italian seasoning to taste.
How to Make Keto Stuffed Pepper Soup
- Prepare the Ingredients: Dice the peppers and onion, mince the garlic, and set everything aside.
- Cook the Ground Beef: Heat olive oil in a large stockpot over medium heat. Add the ground beef and cook until browned, breaking it apart with a wooden spoon. Drain excess fat if necessary.
- Sauté Vegetables: Add the diced onion, garlic, and bell peppers to the pot. Sauté until softened and fragrant, about 5 minutes.
- Add Tomato Paste and Spices: Stir in the tomato paste, salt, pepper, paprika, and Italian seasoning. Cook for 2 minutes to enhance the flavors.
- Incorporate Liquids: Pour in the diced tomatoes and beef broth. Stir well and bring to a boil.
- Simmer: Reduce heat to low and let the soup simmer for 20 minutes, allowing the flavors to meld.
- Add Cauliflower Rice: Stir in the cauliflower rice and cook for an additional 5-7 minutes until tender.
- Taste and Adjust: Check for seasoning and adjust as needed before serving.
Tips for Perfect Soup
- Use Fresh Ingredients: Fresh peppers and onions enhance the flavor.
- Season Gradually: Add salt and spices in stages for better control over the taste.
- Don’t Skip Simmering: Letting the soup simmer ensures all the flavors meld beautifully.
Optional Additions
- Cheese: Sprinkle shredded mozzarella or cheddar on top for a cheesy finish.
- Herbs: Fresh parsley or basil can brighten up the soup.
- Spice: Add red chili flakes for a spicy kick.
Serving Ideas
- Serve with a side of keto-friendly bread for a complete meal.
- Pair with a fresh green salad for added crunch and nutrients.
Storage Recommendation
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze portions for up to 3 months. Thaw in the fridge before reheating.
- Reheating: Warm on the stove over low heat or microwave until heated through.
Frequently Asked Questions
- Can I make this soup vegetarian? Yes! Substitute ground beef with a plant-based alternative and use vegetable broth.
- What other veggies can I add? Zucchini, spinach, or mushrooms make great additions.
- How do I thicken the soup? Add a touch of heavy cream or extra cauliflower rice for a thicker consistency.
Nutritional Breakdown (Per Serving)
- Calories: 220
- Protein: 18g
- Fat: 12g
- Total Carbs: 8g
- Net Carbs: 5g
Keto Zucchini Casserole Recipe
Equipment
- Large Stockpot
- Wooden spoon
- Knife and cutting board
- Ladle
Ingredients
- Ground Beef: 1 lb
- Bell Peppers: 2 diced
- Onion: 1 small diced
- Garlic: 2 cloves minced
- Tomato Paste: 2 tbsp
- Diced Tomatoes: 1 can 14 oz
- Beef Broth: 4 cups
- Cauliflower Rice: 1 cup
- Olive Oil: 2 tbsp
- Seasonings: To taste
Instructions
- Dice the peppers and onion and mince the garlic.
- Heat olive oil in a large stockpot and cook the ground beef until browned. Drain any excess fat.
- Add diced onion, garlic, and bell peppers. Sauté until softened.
- Stir in tomato paste, salt, pepper, paprika, and Italian seasoning. Cook for 2 minutes.
- Pour in diced tomatoes and beef broth. Stir and bring to a boil.
- Reduce heat and let the soup simmer for 20 minutes.
- Add cauliflower rice and cook for 5-7 minutes.
- Taste and adjust seasoning before serving.
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