Stuffed Pepper Soup
This is the soup in the white mugs. Browning beef, red and green pepper, tomato, and small rice-shaped pieces in a red broth. No white rice. No sugar in the tomatoes. One mug is about 250 calories, 28g protein, and 8g net carbs. Two mugs on the counter is the picture, not a double serving.Use lean ground beef. A fatty grind leaves an oil slick, and the surface in the photo is clean. Cauliflower rice, not white rice. White rice is what turns this into a regular stuffed-pepper pot and misses the card. No-sugar tomato sauce. The kind with added sugar is the other miss.Brown the beef first and drain it. Soften the peppers in the same pot, then the broth. The cauliflower goes in at the end so it stays in pieces, the way it does on top of the mug. Simmered for the whole 30 minutes, it disappears.Why you'll love it
A stuffed pepper in a mug, no rice.
Looks like the photo: red broth, pepper pieces, beef, white handled mugs.
No sugar.
Why You'll Love This Soup 🌶️
🥩 Lean beef in every spoon
🫑 Red and green pepper
🍚 Cauliflower rice, not white rice
🍅 No-sugar tomato broth
🥣 One mug is a serving
The Secret to the Pieces
Cauliflower rice goes in at the end. Earlier and it dissolves into the broth. Drain the beef so the top stays red, not greasy. No-sugar tomato sauce is the other line. A regular jar has sugar and the card fails.Frequently Asked Questions ❓
Can I use white rice? 🍚
No. It misses the 8g line. Use cauliflower rice.Why is my broth greasy? 🥩
The beef was not drained. Drain it before the tomatoes go in.Can I freeze it? 🧊
Yes. The cauliflower softens on the reheat. Add a splash of broth when you warm it.Prep Time: 10 mins
Recipe
Stuffed Pepper Soup
- Cook20 min
- Total30 min
- Servings4 servings
- Calories (est.)280 kcal
Ingredients
Instructions
- Brown the beef in a pot over medium heat. Drain the fat. Leave the beef in the pot.
- Add the onion and peppers. Cook 4 minutes, until the peppers soften at the edges.
- Stir in the garlic, tomato sauce, crushed tomatoes, broth, Italian seasoning, salt, and pepper. Simmer 10 minutes.
- Stir in the cauliflower rice. Simmer 5 minutes, until it is tender and still in pieces.
- Ladle into mugs. Top with parsley. One mug is a serving.
Notes & Tips
- Cauliflower rice, not white rice. White rice misses the 8g net carb line.
- No-sugar tomato sauce. Check the label. Added sugar is the other miss.
- Drain the beef. The broth in the photo has no oil slick.
- Cauliflower goes in at the end. Earlier and it dissolves.
- Fridge, covered, up to 4 days. The cauliflower softens on the reheat. Add a splash of broth.
- Per mug, estimate: 250 calories, 28g protein, 8g net carbs, 10g fat.
Estimated nutrition
EstimatePer serving · makes 4 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 280 kcal |
| Total fat | 11 g |
| Saturated fat | 4.5 g |
| Cholesterol | 80 mg |
| Sodium | 730 mg |
| Total carbohydrate | 12 g |
| Fibre | 2.1 g |
| Sugars | 5.3 g |
| Protein | 27 g |
Estimated nutrition: calculated automatically from the ingredients, so treat it as a rough guide. Values vary with brands and portion sizes.
Frequently asked questions
How long does it take to make Stuffed Pepper Soup?
About 30 minutes in total: 10 minutes of prep and 20 minutes of cooking.
What ingredients do I need for Stuffed Pepper Soup?
The key ingredients include lean ground beef, green bell pepper, red bell pepper, onion, garlic and tomatoes. The recipe card lists every ingredient with exact amounts.
How should I store leftovers?
Fridge, covered, up to 4 days.
How many servings does this recipe make?
It makes 4 servings.
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