Keto Stuffed Pepper Soup
A comforting, low-carb keto stuffed pepper soup packed with flavor from ground meat, bell peppers, and spices, perfect for quick weeknight dinners.
Ingredients
Main Ingredients
- 1 lb ground beef or turkey Choose ground turkey for a leaner option.
- 1 medium onion, diced
- 3 bell peppers, diced Use any color of bell peppers.
- 2 cloves garlic, minced
- 4 cups beef broth Use vegetable broth for a vegetarian version.
- 1 can diced tomatoes
Seasoning & Garnishes
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup shredded cheddar cheese (optional) Stir in for extra creaminess.
- Chopped parsley For garnish.
Instructions
Preparation
- In a large pot, over medium heat, cook the ground beef or turkey until browned and cooked through (160°F/71°C for beef, 165°F/74°C for turkey). Drain any excess fat.
- Add the diced onion and minced garlic. Cook until the onion becomes translucent.
- Stir in the diced bell peppers, diced tomatoes, and beef broth.
- Add the Italian seasoning, salt, and pepper to taste. Mix well.
- Bring the soup to a simmer and cook for about 20-25 minutes, allowing the peppers to become tender.
- If desired, stir in the shredded cheddar cheese until melted and well incorporated.
- Serve hot, garnished with chopped parsley for a fresh touch.
Notes
This soup can be easily customized with different spices, vegetables, or meats. Pair with a mixed green salad or low-carb garlic bread for a complete meal. Leftover soup can be stored in the fridge for up to 4 days or frozen for up to 3 months.