Keto Stuffed Pepper Soup Recipe

This Keto Stuffed Pepper Soup Recipe is going to knock your socks off! It’s everything you love about stuffed peppers in a soup form.

Keto Stuffed Pepper Soup Recipe Ingredients

• 1 pound ground beef
• 1 pound ground pork
• 1 – 15 ounce can tomato sauce
• 1 – 14.5 ounce can of diced tomatoes and green chilies (Rotel)
• 1 – 28 ounce can fire-roasted tomatoes, diced and undrained
• 2 cups green peppers, chopped
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 cup yellow onion, diced
• 1 tablespoon garlic, minced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Franks Redhot Sauce
• 3 stalks of celery, diced
• 1 cup Kettle & Fire Beef Bone Broth
• 1 bag of shirataki rice
• Optional Ingredient: Shirataki Rice Noodles (we use Miracle Rice – 8 ounce bag)

Other Items Needed

• 5 Quart Dutch Oven

Keto Stuffed Pepper Soup Recipe Instructions

1. In a dutch oven over medium to high heat, cook the ground beef and the ground pork together until browned.
2. Add the onion and continue cooking until the onions become soft and translucent.
3. Remove from the heat and drain the grease.
4. Add the beef and pork mixture back to the dutch oven and add the remaining ingredients.
5. Bring the mixture to a boil and then reduce the heat and allow it to simmer uncovered for about 30 minutes or until the peppers are tender and soft.
6. If you are using Shirataki rice noodles: Rinse the Shirataki rice in a strainer under cold water for about 3 minutes.
7. Using a large frying pan over medium heat, add the Shirataki rice to the hot pan without any oil or water. You are trying to dry out as much of the liquid from the rice as you can. Stir the rice as needed.
8. Sprinkle the rice with 1 teaspoon of salt and then place the warm rice into the dutch oven and cook the stuffed pepper soup for another 10 minutes so the rice can absorb the flavors of the soup.
9. Serve warm and enjoy.

Keto Stuffed Pepper Soup Recipe Nutrition

Serves 8

Calories 260, Total C 8.8g, Fiber 2.6g, Net C 6.2g, Sugars 4.5g, Fat 14g, Protein 23.6g

Here is a video we made to show you how to make this Low Carb Stuffed Pepper Soup recipe.

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Here are a few photos we took while making this amazing recipe.

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Here’s a printable version of this Low Carb Stuffed Pepper Soup Recipe:

Keto Stuffed Pepper Soup Recipe

This keto stuffed pepper soup recipe in a dutch oven is going to knock your socks off!

4.67 from 6 votes

Print Recipe Pin Recipe

Course Dinner idea

Cuisine American

Servings 8 servings

Calories 315

Equipment

• 5 quart dutch oven

Ingredients

  

1x2x3x

• 1 pound ground beef
• 1 pound ground pork
• 1 – 15 ounce can tomato sauce
• 1 – 14.5 ounce can of diced tomatoes and green chilies Rotel
• 1 – 28 ounce can fire-roasted tomatoes diced and undrained
• 2 cups green peppers chopped
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 cup yellow onion diced
• 1 tablespoon garlic minced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Franks Redhot Sauce
• 3 stalks of celery diced
• 1 cup Kettle & Fire Beef Bone Broth
• 1 bag of shirataki rice
• Optional Ingredient: Shirataki Rice Noodles we use Miracle Rice – 8 ounce bag

Instructions

 

• In a dutch oven over medium to high heat, cook the ground beef and the ground pork together until browned.
• Add the onion and continue cooking until the onions become soft and translucent.
• Remove from the heat and drain the grease.
• Add the beef and pork mixture back to the dutch oven and add the remaining ingredients.
• Bring the mixture to a boil and then reduce the heat and allow it to simmer uncovered for about 30 minutes or until the peppers are tender and soft.
• If you are using Shirataki rice noodles: Rinse the Shirataki rice in a strainer under cold water for about 3 minutes.
• Using a large frying pan over medium heat, add the Shirataki rice to the hot pan without any oil or water. You are trying to dry out as much of the liquid from the rice as you can. Stir the rice as needed.
• Sprinkle the rice with 1 teaspoon of salt and then place the warm rice into the dutch oven and cook the stuffed pepper soup for another 10 minutes so the rice can absorb the flavors of the soup.
• Serve warm and enjoy.

Video

Nutrition

Serving: 1serving | Calories: 315 | Carbohydrates: 4g | Protein: 21g | Fat: 23g | Fiber: 1g | Sugar: 2g | Net Carbs: 3g

Nutrition facts are provided as a courtesy. Have a question about our calculations or why you got a different result? Please read our nutrition policy.

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