Stuffed Pepper Soup
Ground beef, peppers, and cauliflower rice in a tomato broth — ready in 30 minutes.
This is stuffed pepper soup without the rice that blows the carbs. The bowl in the photo is the finished pot: browned beef, red and green pepper, a little carrot, and rice-shaped cauliflower in a sugar-free tomato broth. One mug is about 240 calories, 28g protein, and 7g net carbs. Two mugs is the picture, not a double serving.
Use lean ground beef. A fatty grind leaves an oil slick on the red broth, and 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 way the carb line fails.
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.
New High Protein Recipes
Stuffed Pepper Soup
- Prep10 min
- Cook20 min
- Total30 min
- Servings4 servings
- Calories (est.)257 kcal
Ingredients
Instructions
- Brown the beef in a pot over medium heat. Drain the fat. Leave the beef in the pot.
- Add the onion, peppers, and carrot. 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 7g 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: 240 calories, 28g protein, 7g net carbs, 9g fat.
Estimated nutrition
EstimatePer serving · makes 4 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 257 kcal |
| Total fat | 10 g |
| Saturated fat | 4 g |
| Sodium | 887 mg |
| Total carbohydrate | 12 g |
| Fibre | 2.2 g |
| Sugars | 4.3 g |
| Protein | 26 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, carrot, onion and garlic. 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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