Delicious Low Carb Stuffed Pepper Soup

If you’re my friend on Facebook, you probably know that I’ve been sick for the past week or so. It’s safe to say that I have had the worst cold of my life. I’m totally not embellishing it– it has been absolutely awful, and I’m still not recovered. Blah. Anyway, it’s cold, and soup is the next best thing to feeling better. Well, that and hot tea.

Stuffed pepper soup is one of my absolute favorite soups. It has all of the homey flavor of stuffed peppers without the mess. It’s perfect for warming chilly bones on a cold day. It’s rich in flavor and low in carbs when you use a nicely riced cauliflower in place of rice.

Try this low carb stuffed pepper soup today and sit back and savor the simplicity of its flavors.

Delicious Low Carb Stuffed Pepper Soup


Makes about 8 servings of soup. Nutrition (1/8th recipe): 220 calories, 8 g carbs, 3 g fiber (5g net carbs), 14 g fat, 14 g protein


  • 1 lb. lean ground beef (or drained ground beef--important that it's drained)
  • 3 T extra virgin olive oil
  • 2 green bell peppers, finely chopped
  • 1 small onion, finely chopped
  • 4 cloves of garlic, finely minced
  • 1 1/2 C diced tomatoes (about 2 medium tomatoes)
  • 5 T tomato paste
  • 1 small head cauliflower, steamed and riced (may sub one bag of frozen florets)
  • 2 T brown sugar substitute (I used Ideal)
  • 32 oz. beef stock or broth
  • 1 T Worcestershire sauce
  • 1/2 tsp. onion powder
  • 1/4 tsp. red pepper flakes
  • 2 tsp. salt (or to taste)
  • 1/2 tsp. black pepper


  1. In a large pot or dutch oven, sauté the onion, green peppers, garlic and olive oil until the onions are slightly translucent and peppers softened up.
  2. Add in the ground beef and sauté it with the vegetables until it's cooked through and chopped up well.
  3. Add in the tomato paste, diced tomatoes, onion powder, red pepper flakes, salt, brown sugar substitute and pepper and stir well until tomato paste is dissolved and evenly distributed.
  4. Pour in the beef stock and stir well. Bring mixture to a simmer over medium-low heat. Add in riced cauliflower.
  5. Simmer soup for 15-20 minutes. If it becomes too thick, add water 1/2 cup at a time to thin the broth back out. Serve. Enjoy!


Need Ingredients for That Recipe?


It takes a lot of trial and error to find the "right" fit for a low carb recipe. I have made some ... different low carb desserts. You don't need to go through that! I made a list of my favorite ingredients as well as what stores you can find them at. Enjoy!

About the author

Leeann Teagno

Eating healthy, for me, is about more than weight loss like it used to be. It’s about controlling my blood sugar levels and obtaining normal–or relatively normal–hormone levels. I still struggle to lose weight efficiently, but eating a wheat, sugar and gluten free diet helps to control some of the problems I’ve encountered with these health issues of mine.

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