Low carb stuffed Bell pepper soup in a cream colored bowl with a red edge. A silver spoon is on the right hand side.
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Stuffed Bell Pepper Soup

Easy stuffed Bell pepper soup recipe substitutes cauliflower for rice to keep it low carb and brings the net carbs way down but keeps all of the cozy flavor
Course Light Dinner/Lunch
Cuisine Southern
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 serving
Calories 464kcal
Author Marye

Ingredients

  • 1 tablespoon butter
  • 2 tablespoons Bell peppers , diced
  • 1 tablespoon onion , diced
  • 1/2 cup ground beef , cooked
  • 1/4 cup cauliflower ,chopped fine
  • 1 teaspoon hemp hearts , optional
  • 3/4 cup beef stock , make sure it's 0 carbs!
  • 1 tablespoon tomato sauce
  • 2 tablespoons tomatoes with chiles , fire roasted
  • 3 drops lime juice or cider vinegar
  • 1 pinch dried oregano
  • salt and pepper to taste
  • pinch of stevia if needed

Instructions

  • Melt the butter in a small saucepan.
  • Add the onions and Bell pepper and saute until soft.
  • Add the remaining ingredients and simmer until heated through and the cauliflower is cooked, about 10 minutes.
  • Serve hot.

Notes

 
Green Bell peppers have slightly fewer carbs than yellow, orange, or red.
 
 

Nutrition

Calories: 464kcal | Carbohydrates: 5.84g | Protein: 26g | Fat: 36g | Saturated Fat: 16g | Cholesterol: 109mg | Sodium: 622mg | Potassium: 862mg | Fiber: 2g | Sugar: 4g | Vitamin A: 19.9% | Vitamin C: 50.2% | Calcium: 3.5% | Iron: 20.3%