Stuffed Pepper Soup
Ground beef, peppers, and tomato broth — ready in 30 minutes
This stuffed pepper soup browns ground beef, simmers it with diced red and green peppers in a tomato broth, and finishes with a light grain or cauliflower rice, like the bowls. Each serving has 28 g of protein and 7 g net carbs.
Low carb, sugar-free, and no regular rice required.
Why you’ll love this soup
- 28g protein per serving
- 7g net carbs
- Beef and peppers
- Ready in about 30 minutes
- Tomato broth
- One pot
Health notes
- Protein: Ground beef.
- Low carb: Peppers and a measured tomato base, not regular rice.
- Sugar-free: No-sugar tomato products only.
- Keto-friendly: Each bowl stays around 7g net carbs if the peppers and tomato are measured.
Key element — drain the beef
Undrained beef greases the broth. Brown it and pour off the fat so the soup tastes clean, like the bowls.
Ingredients
Soup (6 servings)
- 1½ lb ground beef
- 2 red bell peppers, diced
- 2 green bell peppers, diced
- 1 small onion, diced, optional
- 1 Tbsp olive oil
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 can (15 oz) no-sugar tomato sauce
- 1 can (14.5 oz) no-sugar diced tomatoes
- 4 cups beef broth
- 1 cup riced cauliflower, or ½ cup cooked rice if preferred
- Fresh parsley, to finish
Swaps
- Regular rice in large amounts: Not in the 7g number.
- Turkey: Same amount of ground turkey. Fat drops.
- No onion: Carbs stay close.
- Extra peppers: Carbs rise a little.
Instructions
| 1 | Beef. Brown the beef in a large pot with the oil. Drain the fat. Season with Italian seasoning, garlic powder, salt, and pepper. |
| 2 | Peppers. Add the diced peppers and onion if using. Cook 4–5 minutes until they soften. |
| 3 | Broth. Stir in the tomato sauce, diced tomatoes, and broth. Bring to a simmer. Add the cauliflower rice. Cook 8–10 minutes until the vegetables are tender, like the bowls. |
| 4 | Serve. Ladle into 6 bowls. Finish with parsley. This batch makes 6 servings. |
Pro tips
- Drain the beef. It keeps the broth clean.
- Use no-sugar tomato products. A sweet jar is not in these numbers.
- Cauliflower rice keeps the carbs low. Regular rice raises them.
- Dice the peppers small so they cook evenly.
- Macros are per serving, 6 from this batch.
Nutrition
| Nutrient | Per serving |
|---|---|
| Calories | 240 |
| Protein | 28g |
| Net carbohydrates | 7g |
| Total carbohydrates | 9g |
| Fiber | 2g |
| Total fat | 10g |
| Sodium | 580mg |
Estimates based on ground beef, diced peppers, no-sugar tomato products, broth, and cauliflower rice, divided into 6 bowls. A large amount of regular rice is not included.
Variations
Turkey
Swap the beef for ground turkey. Fat drops.
No cauliflower rice
Skip it. The soup is still filling.
Spicy
A pinch of red pepper flakes.
Extra peppers
Add one more. Carbs rise a little.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 4 days | Cover. Stir when you reheat |
| Reheat | 5 min | Low heat or microwave |
| Freezer | Up to 2 months | Cool fully. Thaw in the fridge |
FAQ
Test your knowledge
5 quick questions about this stuffed pepper soup
1. Protein per serving?
2. Net carbs per serving?
3. What keeps the broth from going greasy?
4. About how long does this take?
5. What is not in the 7g number?
