Keto Stuffed Pepper Soup Food

KETO STUFFED PEPPER SOUP

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!

STUFFED BELL PEPPER SOUP

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

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.