Low Carb Stuffed Pepper Soup made in a pressure cooker or slow cooker
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Low Carb Stuffed Pepper Soup

Everything you love about classic stuffed peppers in a cozy soup made in a pressure cooker, slow cooker, or on the stove. This keto-friendly soup used cauliflower rice instead of regular rice.
Course Soup
Cuisine American
Keyword instant pot stuffed pepper soup, low carb stuffed pepper soup, stuffed pepper soup
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 286kcal
Author Brianne @ Cupcakes & Kale Chips

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. 

Nutrition

Serving: 1bowl | Calories: 286kcal | Carbohydrates: 6g | Protein: 24g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 77mg | Sodium: 806mg | Potassium: 701mg | Fiber: 1g | Sugar: 2g | Vitamin A: 145IU | Vitamin C: 53mg | Calcium: 51mg | Iron: 3.2mg