Low-Carb Stuffed Bell Pepper Soup - Happy Honey Kitchen

A Few Ingredients You Will Need:

• LOTS of Bell Peppers – Bell peppers are an excellent addition to a healthy diet! They are low in calories and full of antioxidants and vitamins A and C.
• Ground Beef – I use lean (90/10) ground beef for this recipe to reduce the fat and calories.
• Jalapeño – I leave the seeds in for an added kick of spice, but you can take the seeds out if you want less spice.
• Fire Roasted Diced Tomatoes – The fire roasted diced tomatoes give this soup more depth and a smoky flavor. I use the brand Rotel.
• Spices – cumin, oregano, smoked paprika

Let’s Make This Low-Carb Stuffed Bell Pepper Soup

First, spray a Dutch oven with olive oil and brown the meat. Drain the beef if you need to, but using lean (90/10) meat won’t cause as much fat to accumulate. Next, add the chopped onions, peppers, and jalapeño. For this recipe, I wanted an added kick of spice so I left the seeds in the jalapeño.

Cook over medium-high heat, stirring frequently, for 5-10 minutes until onions are translucent and peppers are softened. Add in the garlic and cook for another couple minutes. Add the spices, stir, and cook for another minute.

Finally, it’s time to add the tomato sauce, beef stock, Worcestershire sauce, brown sugar, and fire roasted tomatoes to the Dutch oven. Bring to a boil and reduce heat to simmer for at least 30 minutes stirring occasionally.

I like to let soups and sauces simmer for an hour to allow the flavors to deepen and meld together. Grab a bowl and enjoy! Since traditional stuffed peppers are usually topped with cheese, you can top your soup with cheddar or pepper jack cheese.

More Recipes to Try:

• Low-Carb Big Mac Salad

Low-Carb Stuffed Bell Pepper Soup

Course: Beef, Main Dish, SoupCuisine: AmericanDifficulty: EasyServings

8

servingsPrep time

10

minutesCooking time

50

minutesTotal time

1

hour

Low-carb option of a classic meal. It’s stuffed with flavor!

Ingredients

• 1 pound lean ground beef (90/10)
• 1 yellow onion, diced
• 3 bell peppers, diced (I use yellow, green, and red)
• 1 large jalapeño, dice (leave the seeds in for added spice)
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 2 teaspoons oregano
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 Tablespoon Worcestershire sauce
• 4 cups beef stock
• 14 oz. tomato sauce
• 2 14oz. cans of fire roasted diced tomatoes

Directions

• Spray a Dutch oven with olive oil and brown the meat. Drain the meat, if you need to.
• Add the chopped onions, peppers, and jalapeño. Add a small amount of olive oil, if the pan is too dry. Cook on medium-high heat for about 10 minutes until onions are translucent and peppers are softened.
• Add garlic and stir for one minute. Next, add the seasonings, stir, and cook for one minute.
• Add the tomato sauce, beef stock, Worcestershire sauce, brown sugar, and fire roasted tomatoes to the pot. Bring to a boil. Reduce heat to simmer for at least 30 minutes stirring occasionally.

Notes

• If you or someone in your family would prefer this recipe with rice, it’s easy to add quick cook rice to an individual bowl then top with soup.
• You can simmer this soup for 30 minutes, but I usually simmer for 45 minutes to an hour.
• Since traditional stuffed peppers are usually topped with cheese, you can add cheddar or pepper jack cheese to the top of your soup bowl.