Keto Stuffed Pepper Soup Food

KETO STUFFED PEPPER SOUP

Keto stuffed pepper soup image

Keto stuffed pepper soup is flavorful and nutritious low carb soup with ground beef, red and green peppers cooked with beef broth and tomato. This delicious keto Mediterranean soup is family friendly twist of popular stuffed peppers, just in low carb version.

Provided by Ines Proloscic

Time 40m

Number Of Ingredients 21

Ingredients

Olive oil 1 TBS
Onion chopped 70 g/2.5 oz
Ground beef 450 g/1 Lb/16 oz
Green or yellow pepper chopped 80 g/2.8 oz
Red pepper chopped 145 g/5.12 oz
Minced garlic 3 cloves
Canned crushed tomato 1 cup/200 ml
Beef broth 1.5 cup/300 ml
Water 2 cups/400 ml
Salt 1/2 teaspoon or more to taste
Pepper to taste
Ground paprika 1 tsp
Turmeric 1 tsp
Dried basil 1 tsp
Dried oregano 1 tsp
Freshly chopped parsley 1 TBS
FOR SERVING
Sour cream
Freshly chopped parsley
Spring onion chopped
Shredded cheddar cheese

Steps:

In a large pot, heat 1 TBS of olive oil.
When olive oil is hot, add chopped onion and stir until onion is golden brown and caramelized.
When onion is caramelized, add ground beef and stir occasionally until it's brown and caramelized.
Add chopped pepper and minced garlic, stir for few minutes until garlic release all the oils, smell and flavor.
Add crushed tomato, broth and water, salt, pepper and spices (everything except fresh parsley).
Stir and bring it to boil. When starts boiling, cook covered for 20 minutes on medium heat.
After 20 minutes try and add more salt if needed, cook uncovered for 5 to 10 minutes more and add chopped fresh parsley.
Serve hot with some freshly chopped parsley and chopped spring onion on top and a spoon of sour cream or shredded cheddar cheese.
Enjoy!

Nutrition Facts : Calories 334 calories, Fat 28 grams fat, Protein 14 grams protein, ServingSize 2 cups

STUFFED BELL PEPPER SOUP

Stuffed Bell Pepper Soup image

If you love the taste of stuffed bell peppers but not all the prep, you'll love this easy take! Instead of having to hollow out the peppers, we chopped them up (on the large side, for more texture) and stirred them into a flavorful soup along with ground beef, rice and canned tomatoes. Top it off with shredded Cheddar and fresh parsley for the perfect weeknight dinner.

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
4 medium green bell peppers, diced
1 large yellow onion, diced
Kosher salt and freshly ground black pepper
1 pound ground beef
2 cloves garlic, finely chopped
1 teaspoon fresh thyme leaves, chopped
1 teaspoon dried oregano
4 cups low-sodium beef broth
One 14.5-ounce can diced tomatoes
One 14.5-ounce can crushed tomatoes
3 tablespoons Worcestershire sauce
1 cup cooked white rice
Shredded Cheddar, for serving
Chopped fresh parsley, for serving

Steps:

Heat the oil in a medium pot over medium-high heat. Add the bell peppers, onion, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until vegetables are softened, about 7 minutes.
Add the ground beef and cook, breaking up the meat with a wooden spoon and stirring occasionally, until no longer pink, about 3 minutes.
Add the garlic, thyme and oregano. Cook, stirring, until fragrant, about 1 minute. Add the beef broth, diced tomatoes, crushed tomatoes, Worcestershire, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil. Reduce the heat and simmer until flavors are blended, about 5 minutes.
Stir in the rice and cook until warmed through, about 2 minutes. Season with salt and pepper.
Ladle the soup into bowls and top with some Cheddar and parsley.

KETO STUFFED BELL PEPPERS

Keto Stuffed Bell Peppers image

If stuffed peppers loaded with ground beef and cheese take you back to your childhood, you're not alone. And if you want to enjoy keto (or low-carb) stuffed peppers, you've come to the right place! Giving up carbs doesn't mean ditching flavorful, beautiful dinners. With one or two simple switches, stuffed peppers can be Paleo, keto, low-carb deliciousness! Garnish with sliced avocado, sour cream, and/or a drizzle of olive oil.

Provided by Edible Times

Time 1h15m

Yield 4

Number Of Ingredients 11

Ingredients

1 cup frozen cauliflower rice
1 tablespoon olive oil
¼ small onion, diced
1 clove garlic, minced
1 pound ground beef
4 medium bell peppers
1 medium Roma tomatoes, diced
¾ cup grated Parmesan cheese, divided
½ cup tomato sauce
1 tablespoon chopped flat-leaf (Italian) parsley, or to taste
salt and ground black pepper to taste

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Heat a skillet over medium heat. Add cauliflower rice and saute until heated through, about 5 minutes. Set aside.
Heat oil in another skillet over medium-low heat. Saute onion and garlic in the hot oil until soft, about 5 minutes. Add ground beef and cook until browned, breaking it up into small pieces, 5 to 7 minutes.
While the meat cooks, trim tops off bell peppers and hollow out. Use a knife to level off the bottoms of any bell peppers that don't stand mostly upright. Take care not to create a hole in the bottom (if it happens, just fill the pepper with loads of cheese before adding the meat mixture). You can also simply slice the peppers in half lengthwise, leaving the stem on.
Stir cauliflower rice, tomatoes, 1/2 cup Parmesan cheese, tomato sauce, and parsley into the beef mixture and cook 2 to 3 minutes more. Season to your liking with salt and pepper.
Divide filling evenly among bell peppers and nestle them in a baking pan or line on a sheet pan. Top with remaining Parmesan.
Roast in the preheated oven until peppers are soft, 25 to 35 minutes.

Nutrition Facts : Calories 350.1 calories, Carbohydrate 11.8 g, Cholesterol 84.2 mg, Fat 21.6 g, Fiber 4.1 g, Protein 27.9 g, SaturatedFat 8.5 g, Sodium 473.7 mg, Sugar 4.8 g

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