Keto Stuffed Pepper Soup
Keto Stuffed Pepper Soup is a warm, hearty dish that combines colorful bell peppers, savory ground meat, and aromatic spices into a comforting bowl of goodness. Perfect for chilly evenings or busy weeknights, this low-carb recipe is not only easy to make but also packed with flavor, making it a delightful addition to your meal rotation. Gather your loved ones around the table and enjoy a deliciously satisfying experience that warms the heart.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound ground beef or turkey
- 3 bell peppers (mixed colors), diced
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 4 cups low-sodium beef broth
- 2 teaspoons Italian seasoning
- 1 cup shredded cheddar cheese
Instructions
- Heat olive oil in a large pot over medium heat. Sauté the onion and garlic until fragrant and translucent (about 5 minutes).
- Add ground meat to the pot. Cook until browned and crumbled, then drain excess fat.
- Stir in diced bell peppers, tomatoes (with juice), beef broth, and Italian seasoning. Mix well and bring to a gentle simmer.
- Simmer for 20-25 minutes to let flavors meld.
- Stir in shredded cheddar cheese until melted. Optionally, garnish with fresh herbs before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 740mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 85mg
Keywords: - Swap ground beef for turkey or chicken for a leaner option. - Add chili flakes for extra heat or fresh herbs for added freshness. - Store leftovers in an airtight container in the fridge for up to five days or freeze for up to three months.