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You’ll find everything you love about stuffed peppers in this cozy Keto Stuffed Pepper Soup recipe that will warm you from the inside out. By swapping the standard cooked rice for cauliflower rice, it becomes some seriously veggie-packed healthy comfort food. There are even options to make it in your Instant Pot, slow cooker, or right on the stove.
Want more low carb soup recipes? Try super creamy Keto Broccoli Cheese Soup and this light and fresh Greek Chicken Zoodle Soup.
Low Carb Stuffed Pepper Soup Recipe
You’ll be putting this recipe on your regular dinner rotation. Whether you follow a keto lifestyle or not, I guarantee you will love the flavors of classic stuffed peppers. But in this low carb soup, you’ll warm your body and soul, and even squeeze in a few extra veggies. That’s always a good thing for everyone!
I’ve probably told you this before, but my husband always claims that he is “not really a soup person.” My youngest is not happy about eating the actual peppers when I make Shepherd’s Pie Stuffed Peppers. And my oldest picks out all the tomatoes when I make Crockpot Balsamic Chicken with Tomatoes and Basil.
So why on Earth would I make this soup? Sometimes what mama wants mama gets.
And then sometimes mama gets extra lucky when everyone ends up loving it! #momwin
Recipe Ingredients
For such a flavorful soup, you’ll be amazed at the relatively short list of ingredients. Here is a quick overview, but head down to the recipe card for the full amounts.
- Ground beef. For a truly keto soup recipe with a higher fat content, you’ll likely want to go with an 80:20 blend. But if you prefer, you can also use leaner ground beef too.
- Onion. Just a little for flavor, so it has minimal impact on the carbs per serving.
- Garlic. Minced or crushed in a garlic press.
- Salt and pepper.
- Beef broth. Homemade or storebought.
- Green bell pepper. Feel free to swap for red, orange, or yellow if you prefer. But the green ones are slightly lower in carbs.
- Tomato. Discard the seeds and chop it.
- Worcestershire sauce. Deepens the flavor, and small amounts are fine for a keto diet.
- Red pepper flakes. For just a hint of heat, though feel free to omit if you prefer.
- Riced cauliflower. You can use fresh or frozen. And if you aren’t concerned about the carb count, feel free to use some cooked white rice instead.
How to Make Stuffed Pepper Soup
You have three different options, whether you want to cook it fast, cook it slow, or cook it in the traditional way without any special appliances.
Pressure Cooker or Instant Pot Stuffed Pepper Soup
- Use the Saute setting to cook the ground beef until it is no longer pink. Add onion and garlic, then season with salt and pepper.
- Stir in beef broth, chopped bell peppers and tomatoes, beef broth, and Worcestershire sauce.
- Seal and cook using the Soup function or Manual for 10 minutes.
- Release the pressure and add cauliflower rice, then use the soup function to cook for another few minutes.
Crockpot Stuffed Pepper Soup
- Cook the beef in a skillet, followed by the onions and garlic.
- Transfer to your slow cooker with the remaining ingredients except for the riced cauliflower.
- Cook on low for 6 to 8 hours, adding the cauli rice during the last 30 minutes of cooking.
Stovetop Stuffed Pepper Soup
- In a large pot, cook the ground beef, then add the onions and garlic and saute for a few minutes.
- Add everything except the cauliflower to the saucepan and bring to a boil.
- Reduce heat and simmer for a half hour, adding the cauliflower rice for the last five minutes.
Storing and Reheating Leftovers
This soup can be kept in the refrigerator in an airtight container for up to 3 to 4 days. If you are making this soup in advance as part of your meal prep, I recommend preparing it up to the point of adding the cauliflower rice (or regular cooked rice), then adding that in when you reheat it.
To reheat it, you can warm the stuffed pepper soup until steaming in a pot on the stove or in the microwave. It can also be kept warm in a crockpot.
If you want to freeze it, again, I recommend freezing it before adding the cauliflower rice. It is best thawed and eaten within 2 months.
About Keto Soups and Stews
This easy and flavorful low carb soup recipe is from my friend Carolyn’s cookbook Keto Soups & Stews. In this cookbook, she gives you over fifty recipes for the comfort food you crave any time of the year. Her blog All Day I Dream About Food is already a treasure trove of low carb deliciousness. But she is sharing even more of her amazing recipes in her collection of keto cookbooks.
As with all her cookbooks, Carolyn starts out by giving you all of her best tips, tools, and ingredient recommendations. The chapters are then divided by proteins (chicken soups and stews, beef, pork, and even seafood), plus a vegetarian chapter. And each recipe has a full-color photo with a photo index at the back of the book.
Where can I buy Easy Keto Soups & Stews?
You will find this book on many bookstore shelves, but you can always get it on Amazon, along with Carolyn’s other cookbooks:
- The Everyday Ketogenic Kitchen has all the keto basics with information and recipes for every meal of the day to get you started on your low carb journey.
- Easy Keto Dinners will help you with your menu planning so you can stay low carb even on the busiest of nights with recipes like Chicken Enchilada Skillet.
- Easy Keto Desserts will have you drooling, especially if you have a sweet tooth like me or want to try savory baking like Spinach Feta Pinwheels.
- Easy Keto Breakfasts will have you starting your day with more than just bacon and eggs, like her Low Carb Cheesecake Breakfast Parfaits.
What You’ll Need
- Instant Pot – using a pressure cooker allows you to cook everything in one appliance, and it is ready in about 30 minutes.
- Slow cooker – you’ll have brown the ground beef in a separate skillet, but if you have some prep time the night before or in the morning, and want to be able to come home to dinner ready and waiting for you, this is a great option. For the amount of soup this makes, a simple 4-quart crock pot is all you need.
- Large pot – I like to use a heavy-bottomed pot, such as enameled cast iron, so you can saute everything in the pot and even keep it over low heat for a longer time without burning because of the even heat distribution.
Low Carb Stuffed Pepper Soup
Ingredients
- 1 pound ground beef
- 1/4 cup chopped onions
- 2 cloves garlic, minced
- Salt and pepper
- 3 cups beef broth
- 1 green bell pepper, chopped
- 1 medium tomato, chopped
- 1 Tablespoon Worcestershire sauce
- 1/4 teaspoon red pepper flakes
- 8 ounces riced cauliflower (about 2 cups)
Instructions
Pressure Cooker Directions:
- Set the Instant Pot or other pressure cooker to the saute function. Once hot, add the ground beef and cook until mostly browned, breaking it up as it cooks.
- Add the onions and garlic, season with salt and pepper, and saute for another 4 to 5 minutes, or until the onions are translucent.
- Stir in the broth, bell pepper, tomato, Worcestershire sauce, and red pepper flakes.
- Seal the pressure cooker and set to the soup function for 10 minutes.
- After the cooking time is complete, manually release the pressure and open the lid.
- Add the cauliflower rice, seal, and set to the soup function for 3 minutes.
- After the cooking time is up, manually release the pressure. Add salt and pepper to taste.
Slow Cooker Directions:
- In a large skillet over medium heat, saute the ground beef until mostly browned, breaking it up as it cooks. Transfer to a slow cooker.
- In the same skillet, add the onions and garlic, season with salt and pepper, and saute for another 4 to 5 minutes, or until the onions are translucent. Transfer to the slow cooker
- Stir in the broth, bell pepper, tomato, Worcestershire sauce, and red pepper flakes.
- Cook on Low for 6to 8 hours, adding the cauliflower rice during the last 30 minutes of cooking. Season with salt and pepper to taste.
Stovetop Directions:
- In a large saucepan over medium heat, saute the ground beef until mostly browned, breaking it up as it cooks. Transfer to a slow cooker.
- Add the onions and garlic, season with salt and pepper, and saute for another 4 to 5 minutes, or until the onions are translucent.
- Stir in the broth, bell pepper, tomato, Worcestershire sauce, and red pepper flakes.
- Bring to a boil, reduce heat, and simmer for 30 minutes.
- Stir in the cauliflower rice and cook until tender, about another 5 minutes. Season with salt and pepper to taste.
Did you make this?
Leave a rating below and tag @cupcakesandkalechips on Instagram and hashtag it #cupcakesandkalechips
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More low carb dinner recipes with ground beef:
- Healthy Shepherd’s Pie with Cheesy Cauliflower Mash cuts the carbs out of the classic comfort food.
- Bacon Cheeseburger Crustless Keto Quiche gives new meaning to breakfast for dinner.
- Easy Beef Egg Roll Bowls are ready in no time with simple pantry ingredients.
- Keto Chili is a steamy bowl of deliciousness you can make in your crockpot or Instant Pot.
Great meal for a rainy day on the ranch!!
I seen the serving size is one bowl, but what is actually the serving size proportion?
The serving would be a pretty good-sized bowl, about a cup and a half to two cups. It’s about one-fourth of the total recipe.
Really looking forward to making this! For the stove top directions, should I sauté the ground beef, garlic, onions together?
The stovetop directions are in the recipe card. You’ll brown the ground beef, then add the veggies.
Is it possible to substitute diced canned tomatoes of you don’t have a tomato in the house!
I think that would be fine, but I would drain the liquid.
Just wondering how to make cauliflower rice as I have never made it ..
Hi Shelda,
Making cauliflower rice is really easy! It’s just a matter of putting cauliflower florets through a grating blade of a food processor or by grating it with a box grater. I explain exactly how to make it in this post for brown butter cauliflower rice.
I don’t see the tomato in the ingredient list. It is called for in the directions, but no listed amounts.
I’m so sorry, it’s there now. It’s just one medium tomato, chopped.
Thanks so much!
I am so excited about trying this stuffed pepper soup in my small crockpot it is storming outside and I have everything in the freezer so I can make this and have it for dinner thanks!
That’s wonderful! I hope you enjoy the soup… it’s perfect for a rainy night!
Thanks, dear friend! I’ve scheduled it for Pinterest and Facebook. This is one of my faves from the book… but then again, I say that about all of them! 😉
Thank you so much, Carolyn! 🙂