Stuffed Bell Pepper Soup (Low Carb)
Cozy Stuffed Bell Pepper Soup has all the flavors of stuffed peppers without rice that you crave, minus the fuss. Ok, this recipe should really be called unstuffed pepper soup. Your family will love this budget-friendly, one pot meal loaded with savory ground beef, fresh bell peppers, tomatoes, and spices.
Looking for more soup recipes to keep you warm? Try my Sausage and Tortellini Tomato Soup next time! Or if you love a meal with bell peppers, this Simple Sausage Skillet with Onions, Peppers, and Potatoes will be your new favorite!
Low carb, keto stuffed pepper soup is a healthy, comforting meal that will warm you from the inside out. If you love stuffed peppers soup, but want a low carb option or just don’t love rice in soup (like myself) this healthy stuffed pepper soup is for you. Don’t worry, it’s still stuffed with flavor!
Ingredients for Stuffed Bell Pepper Soup:
- LOTS of Bell Peppers – You can’t have Stuffed Bell Pepper Soup without the bell peppers, right! Bell peppers are an excellent addition to a healthy diet. They are low in calories and full of antioxidants and vitamins A and C. I use multiple colors in this soup, but you can pick your favorites to add.
- Ground Beef – I use lean (90/10) ground beef for this recipe to reduce the fat and calories.
- Jalapeño – I leave the seeds in for an added kick of spice, but you can take the seeds out if you want less spice.
- Fire Roasted Diced Tomatoes – The fire roasted diced tomatoes give this soup more depth and a smoky flavor. I use the brand Rotel.
- Spices – cumin, oregano, smoked paprika
How to Make Stuffed Bell Pepper Soup (Stovetop or Crock Pot)
This easy stuffed pepper soup comes together in one pot on the stovetop. You can also cook this in the slow cooker, if you prefer that method. To cook crock pot stuffed pepper soup, simply make as directed then add the soup in the crock pot before simmering. Cook on low for 3 hours in the crockpot.
First, spray a Dutch oven with olive oil and brown the meat. Drain the beef if you need to, but using lean (90/10) meat won’t cause as much grease. Next, add the chopped onions, peppers, and jalapeño. For this recipe, I wanted an added kick of spice so I left the seeds in the jalapeño.
Cook over medium-high heat, stirring frequently, for 5-10 minutes until onions are translucent and peppers are softened. Add in the garlic and cook for another couple minutes. Add the spices, stir, and cook for another minute.
Finally, it’s time to add the tomato sauce, beef stock, Worcestershire sauce, brown sugar, and fire roasted tomatoes to the Dutch oven. Bring to a boil and reduce heat to simmer for at least 30-45 minutes stirring occasionally.
If you’re wondering what to serve with this, here you’ll find 21 side dishes for chili and soup!
I like to let soups and sauces simmer on the stovetop for an hour or so to allow the flavors to deepen, and this stuffed peppers soup recipe is no different.
Since traditional stuffed peppers are usually topped with cheese, you can top your soup with cheddar or pepper jack cheese. Grab a bowl and enjoy!
- Cook with rice or add rice to a bowl and top with stuffed pepper soup right before serving. You can also try this soup with other grains, like barley or quinoa.
- Add extra spices, like red pepper flakes, to give this soup more of a kick.
- Make with chicken stock instead of beef stock.
How to Store Leftover Soup
Let the stuffed peppers soup come to room temperature before putting it in the refrigerator. Store in an airtight container in the refrigerator or up to 4 days. Reheat soup in the microwave or on the stovetop.
Can I Freeze this Soup?
Yes! To freeze, store the cooled soup in an airtight container in the freezer for up to 3 months. Thaw overnight and reheat on the stovetop or in the microwave. If you made this soup with rice, I suggest not freezing the soup with the rice because it will get mushy after thawing.
More Easy Soup Recipes to Try:
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Stuffed Bell Pepper Soup (Low Carb)
- Dutch Oven
- 1 pound ground beef
- 1 onion diced
- 3 bell peppers diced
- 1 jalapeño dice (leave the seeds in for added spice)
- 2 cloves garlic minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 2 teaspoons oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon brown sugar
- 3 cups beef stock
- 14 ounce tomato sauce
- 28 ounce fire roasted diced tomatoes
- Brown beef in a Dutch oven on the stovetop. Drain the meat, if you need to.
- Add the chopped onions, peppers, and jalapeño. Add a small amount of olive oil, if the pan is too dry. Cook on medium-high heat for about 10 minutes until onions are translucent and peppers are softened.
- Add garlic and stir for one minute. Next, add the seasonings, stir, and cook for one minute.
- Add the tomato sauce, beef stock, Worcestershire sauce, brown sugar, and fire roasted tomatoes to the pot. Bring to a boil. Reduce heat to simmer for at least 30-45 minutes stirring occasionally before serving.
- If you or someone in your family would prefer this recipe with rice, it’s easy to add quick cook rice to an individual bowl then top with soup.
- You can use any color of bell peppers.
- You can simmer this soup for 30 minutes, but I usually simmer for 45 minutes to an hour.
- Since traditional stuffed peppers are usually topped with cheese, you can add cheddar or pepper jack cheese to the top of your soup bowl.
- To cook in the crockpot, simply make as directed then add the soup to the crockpot before simmering. Cook on low for 3 hours.