A delicious low carb version of stuffed pepper soup.
Dice the peppers and onion and set aside
In a large pot, brown and crumble the ground beef over medium-high heat - adding in the diced peppers and onion.
When the meat is thoroughly cooked, drain any excess grease.
Add in diced tomatoes, chicken broth, and tomato sauce. Stir.
Add in the cauliflower “rice”. — to rice the cauliflower you can either use a food processor or chop it fine with a knife - stir to combine.
Add the seasonings. Simmer on low heat for at least 30 minutes to let the flavors blend. The longer it simmers the thicker the soup becomes.
*** when serving top each bowl with a sprinkling of cheddar cheese - if desired