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Stuffed Bell Pepper Soup
Easy stuffed Bell pepper soup recipe substitutes cauliflower for rice to keep it low carb and brings the net carbs way down but keeps all of the cozy flavor
Course
Light Dinner/Lunch
Cuisine
Southern
Keyword
soup
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
15
minutes
minutes
Servings
1
serving
Calories
464
kcal
Author
Katherine Peters
Ingredients
1
tablespoon
butter
2
tablespoons
Bell peppers
, diced
1
tablespoon
onion
, diced
1/2
cup
ground beef
, cooked
1/4
cup
cauliflower
,chopped fine
1
teaspoon
hemp hearts
, optional
3/4
cup
beef stock
, make sure it's 0 carbs!
1
tablespoon
tomato sauce
2
tablespoons
tomatoes with chiles
, fire roasted
3
drops
lime juice or cider vinegar
1
pinch
dried oregano
salt and pepper to taste
pinch of stevia if needed
US Customary
-
Metric
Instructions
Melt the butter in a small saucepan.
Add the onions and Bell pepper and saute until soft.
Add the remaining ingredients and simmer until heated through and the cauliflower is cooked, about 10 minutes.
Serve hot.
Notes
Green Bell peppers have slightly fewer carbs than yellow, orange, or red.
Nutrition
Calories:
464
kcal
|
Carbohydrates:
5.84
g
|
Protein:
26
g
|
Fat:
36
g
|
Saturated Fat:
16
g
|
Cholesterol:
109
mg
|
Sodium:
622
mg
|
Potassium:
862
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
995
IU
|
Vitamin C:
41.4
mg
|
Calcium:
35
mg
|
Iron:
3.7
mg