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Stuffed pepper soup

Low Carb Stuffed Pepper Soup

A delicious low carb version of stuffed pepper soup. 

Course Soup
Keyword stuffed pepper
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6
Calories 218 kcal
Author ShelleyLangelaar


  • 1 lb Ground Beef
  • 1 Small Cooking Onion, diced (1/2 cup)
  • 2 Large Green Bell Peppers
  • 1 Large Sweet Bell Pepper
  • 1 Can (29oz) Diced Tomatoes
  • 2 Cups Chicken Broth
  • 2 Cups Cauliflower— riced
  • 1 Tbsp Sugar Substitute (I use Splenda)
  • 1 1/2 Tsp Garlic Powder
  • 2 Cups Tomato Sauce
  • Salt and Pepper to Taste
  • Shredded Cheddar Cheese for topping (optional)


  1. Dice the peppers and onion and set aside 

    Stuffed pepper soup
  2. In a large pot, brown and crumble the ground beef over medium-high heat - adding in the diced peppers and onion.

  3. When the meat is thoroughly cooked, drain any excess grease. 

  4. Add in diced tomatoes, chicken broth, and tomato sauce. Stir. 

    Stuffed pepper soup
  5. 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. 

  6. 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