Description
A comforting and nutritious keto-friendly soup that captures the essence of classic stuffed peppers.
Ingredients
Scale
- 1 pound ground beef
- 4 cups beef broth
- 2 large bell peppers, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup diced tomatoes
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or mozzarella)
- 1/2 cup heavy cream or coconut cream
Instructions
- In a large pot, brown the ground beef over medium heat, breaking it apart as you go. After cooking, drain any excess fat.
- Add the chopped onion and minced garlic to the pot, sautéing until the onions are translucent, about 3–5 minutes.
- Stir in the diced bell peppers, diced tomatoes, beef broth, Italian seasoning, salt, and pepper. Bring to a gentle boil.
- Once boiling, reduce the heat to low and let it simmer for about 15–20 minutes.
- Finally, stir in the heavy cream and shredded cheese until melted and combined.
- Serve hot, garnished with additional cheese or fresh herbs.
Notes
Make-ahead tips: Prepare the soup a day ahead for enhanced flavors. Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 750mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg