This Stuffed Pepper Soup is a budget-friendly, one-pan soup recipe. Even better, it only takes a couple simple steps and can be ready to serve in 30 minutes!
There is a lot to love about one-pan dishes. They’re usually low maintenance, have minimal clean-up, and are relatively simple to prepare. This Stuffed Pepper Soup recipe checks all of these boxes and more! It is also a family-friendly recipe, providing 6 servings, and is an incredible comfort food to serve on busy weeknights during the fall and winter months.
If you love one-pan recipes, some other great options are green chili chicken, cheesy cabbage casserole, or blackened chicken and Brussels sprouts.
Why You Will Love This Recipe
- Common Ingredients. This recipe only requires a handful of budget-friendly pantry staples.
- One-Pan Meal. It is incredibly simple to prepare this one-pan recipe in the dutch oven and nearly zero clean-up required!
- Family-Friendly. This recipe produces 6 servings and has a delicious, comforting flavor the entire family will love.
Ingredients
Here’s a quick overview of what you’ll need for this low carb soup. Find exact measurements in the printable recipe card at the bottom of the page.
- Cooking oil: we used avocado oil but any neutral oil will work
- Ground beef: choose a lean ground beef. Otherwise, you will need to drain off the excess grease.
- Spices: Italian seasoning, garlic powder, smoked paprika, salt, black pepper
- Produce: yellow onion and bell peppers (any color pepper is fine)
- Beef broth: we used low-sodium beef broth. If you use regular beef broth instead of low-sodium, wait to add the salt until the end. Then add salt to taste.
- Cauliflower rice: Traditionally, white rice is used in this recipe but cauliflower rice worked great as a substitute to limit carbohydrates.
- Canned goods: tomato sauce and petite diced tomatoes
How to Make Stuffed Pepper Soup
This easy keto soup recipe only requires a few steps and a dutch oven. Just follow the step-by-step instructions for this healthy soup recipe!
Brown the meat
In a large pot or Dutch oven, heat the oil over medium heat. Add the beef and season with the Italian seasoning, garlic powder, smoked paprika, salt and pepper. Crumble the beef as it cooks.
Saute the veggies
Once the beef is browned, add the onion and peppers and saute for 3-4 minutes, or until the vegetables are softened.
Add the remaining ingredients
Add the broth, cauliflower rice, diced tomatoes, and tomato sauce and stir. Bring the soup to a boil, then reduce the heat and simmer for 10 minutes. Then you are ready to serve! Add fresh parsley if desired.
Serve
This Stuffed Pepper Soup Recipe is full of lean protein and veggies making it a great one-pan meal. However, if you do wish to pair it with some side dishes, here are some good choices:
Storage and Reheating Instructions
After allowing to cool and placing in airtight container, you can store this recipe for up to 3 days in the refrigerator. You can reheat individual servings of this recipe in the microwave. We recommend using a stovetop to reheat individual servings or all of your leftovers. This soup is best when served fresh due to the cauliflower rice, but you can freeze for up to 3 months if you wish.
Tips and Tricks
- We don’t recommend draining the diced tomatoes, the liquid from the can adds a lot of flavor!
- You can use regular beef broth instead of low-sodium if it is all you have on hand. If you do this, wait to add the salt until the end. Try the soup first to make sure you don’t overdo the salt.
- You can use any color bell peppers. We used green and red to add color and create a more impressive presentation.
- You can use fresh tomatoes if desired. You would need about 1 ½ cups.
- Ground pork or ground turkey would also work as the protein if that is all you have on hand or prefer one of them over ground beef.
Stuffed Pepper Soup FAQ
Yes, this recipe is gluten free when prepared as described. Be sure to choose a beef broth labeled gluten free.
We recommend a lean ground beef such as 85/15 or 90/10. Otherwise, you will need to drain off the excess grease.
Yes, you could prepare this recipe up to 2-3 days ahead of time. However, we recommend adding the cauliflower rice upon reheating on the stovetop. Be sure to allow the soup to simmer for at least 10 minutes.
Yes, you will want to remove the seeds and then chop the bell peppers.
Other Low Carb Soup Recipes
Stuffed Pepper Soup
Ingredients
- 2 tbsp avocado oil
- 1 lbs ground beef
- 2 tbsp Italian seasoning
- 2 tsp garlic powder
- 1 tsp smoked paprika
- ¾ tsp salt
- ½ tsp black pepper
- 1 yellow onion chopped
- 3 bell peppers chopped
- 4 cups low-sodium beef broth
- 2 cups cauliflower rice
- 15 oz can petite diced tomatoes
- 8 oz can tomato sauce
- Fresh parsley optional for garnish
Instructions
- In a large pot or Dutch oven, heat the oil over medium heat. Add the beef and season with the Italian seasoning, garlic powder, smoked paprika, salt and pepper. Crumble the beef as it cooks.
- Once the beef is browned, add the onion and peppers and saute for 3-4 minutes, or until the vegetables are softened.
- Add the broth, cauliflower rice, diced tomatoes, and tomato sauce and stir. Bring the soup to a boil, then reduce the heat and simmer for 10 minutes.
- Serve with fresh parsley if desired!
Notes
- No need to drain the diced tomatoes, the liquid from the can adds a lot of flavor!
- This soup keeps in the fridge well for up to 3 days or in the freezer for up to 3 months.
- You can use regular beef broth instead of low-sodium, but I would wait to add the salt until the end. Try the soup first to make sure you don’t overdo the salt.
- You can use any color bell peppers, I used green and red.
- Feel free to use fresh tomatoes if desired, about 1 ½ cups.
