Keto Stuffed Pepper Soup Recipe
With my Keto Stuffed Pepper Soup Recipe you get all the flavors of comfort food stuffed peppers in a fraction of the time and only 4g net carbs per serving!
My favorite recipes are those that are deliciously healthy while still being super easy like my Easy Stuffed Pepper Soup!
Is this Stuffed Pepper Soup Keto Friendly??
Yes! One of the common misconceptions about a Keto diet is that it’s a set list of foods when in fact it’s a metabolic state where you optimize YOUR diet with a unique ratio of high fat, moderate protein and low carbs to get your body into ketosis (where you burn fat for energy instead of carbs).
For most people the “key” macro is the carbs and while the general guideline is to start at 20 net grams of carbs per day, some need more and some need less.
This recipe yields 8 servings, each serving contains 12 grams of net carbs exclusively from healthy vegetable sources, so plan your daily menu accordingly. Since this recipe is dairy-free it’s also great if you are looking to meal prep for a paleo diet too!
Keto Stuffed Pepper Soup Ingredients & Substitutions
The ingredient liks for my delicious bell pepper soup is pretty straight forward and I’ve included a wide varitey of substitutions for you to consider as well!
- Ghee, butter, Olive Oil or Avocado OIl
- Ground Beef, ground turkey, ground venison, ground pork or italian sausage is great too!
- garlic
- Homemade Seasoned Salt
- crushed red pepper flakes
- onion
- green bell pepper or colored bell pepper
- celery
- parsley (try dried basil, oregano or thyme, if desired)
- No Sugar Added Ketchup; you can also use diced tomatoes, tomato sauce, tomato paste, etc
- Beef Broth, Beef Bone Broth, vegetable broth or Chicken Bone Broth
- Zero Carb Rice or Cauliflower Rice
If you are looking for a vegan option, use your favorite meat-alternative and stick with vegetable broth.
How to make low carb Stuffed Pepper Soup
This keto soup recipe is very easy to make, so easy you can have your kids help!
On your stove top in a large pot over medium high heat, cook ground beef in ghee until no longer pink, season with seasoned salt. If you meat is espeically fatty drain off most of the grease, only leaving 1-2 tablespoons in the pot. Add onion, pepper and celery, sauté 2-3 minutes or until soft. Stir well.
Add broth and ketchup, bring to a simmer. Add parsley. Cover and cook 10-15 minutes or until the veggies are fully cooked.
Add zero carb rice. Reduce heat to low, cover and cook another 5+ minutes. Garnish with extra parsley or a dollop of sour cream or shredded cheese.
Instant Pot Keto Stuffed Pepper Soup
You can also make your stuffed pepper soup in your instant pot, using the saute function for the first few steps then when you add liquid ingrediets cook under pressure for 5 mintues and quick depressurization.
Slow Cooker Keto Stuffed Pepper Soup
After browing your meat and sauteing your onions, celery and pepper; transfer everyting to your slow cooker or crock pot. Cook on slow for 4-6 hours or until you are ready to eat!
How to Store Keto Stuffed Pepper Soup
The best way to store this soup is in the freezer. Keto Stuffed pepper soup can be stored in an airtight container in the freezer for up to 6 months.
Looking for more Keto Friendly Recipes?? Here’s a few of my favorites:
- Pressure Cooker Smoked Salmon Frittata {Keto, Low-Carb & Gluten-Free}
- Keto Whipped Ricotta Bowl with Castelvetrano Olives
- Keto Mocha Latte Fat Bomb Bars
- 10 Minute Keto Jalapeno Popper Chicken Soup
- Amazing Keto Italian Hoagie Biscuits
Ingredients
- 1 tablespoon ghee or butter
- 1 pound Ground Beef or venison
- 3 cloves garlic minced or pressed
- 1+ teaspoons Homemade Seasoned Salt
- 1/8 teaspoon crushed red pepper
- 1 medium onion chopped
- 2 medium bell pepper green or colored, chopped
- 2 ribs celery chopped
- 1/2 cup fresh parsley chopped
- 1/4+ cup No Sugar Added Ketchup
- 4 cups Chicken Bone Broth
- 1 pack Zero Carb Rice drained/rinsed
Instructions
- Cook ground beef in ghee until no longer pink, over medium heat, sprinkle with seasoned salt.
- Add onion, pepper and celery, sauté 2-3 minutes.
- Add broth and ketchup, bring to a simmer. Add parsley. Cover and cook 10-15 minutes or until the veggies are soft.
- Add zero carb rice. Reduce heat to low, cover and cook another 5+ minutes.
- Garnish with extra parsley or a dollop of sour cream! Enjoy!
