Keto Stuffed Pepper Soup Recipe
This keto stuffed pepper soup recipe in a dutch oven is going to knock your socks off!
Equipment
- 5 quart dutch oven
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
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.