Dinner - Stuffed pepper soup without rice recipes

Author: Sharon Vines  

This Stuffed Pepper Soup is filled with ground beef, sausage, peppers, tomatoes, onions and lots of herbs. I’m craving comfy soups right now, and this one has all my favorite stuffed pepper flavors in delicious slurp-able pot ~ omitting the rice makes it a low carb, Whole 30, and Paleo option!

Healthy Stuffed Pepper Soup

Healthy Stuffed Pepper Soup is a cozy, delicious, warm soup that's perfect for the winter months. It's low-carb, paleo-friendly, and made with cauliflower rice!
Provided by: Erin Morrissey
Total time: 45 minutes
Cook time: 30 minutes
Prep time: 15 minutes
Yields: 8 servings
Number of ingredients: 15

Ingredients:

• 1 lb ground beef (can use turkey or chicken)
• 2 tbsp olive oil, divided
• 1 small yellow onion, diced
• 1 small red pepper, deseeded + diced
• 1 small green pepper, deseeded + diced
• 2 cloves garlic, minced
• 2 14.5oz cans fire roasted diced tomatoes
• 1 15oz can tomato sauce
• 1/4 cup chopped parsley
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp salt
• 1 tsp pepper
• 2-3 cups beef broth, depending on how thick you want it to be
• 3 cups frozen cauliflower rice

Nutrition:

• Calories: 186 calories
• Sugar: 8.8 g
• Sodium: 939.2 mg
• Fat: 5.6 g
• Saturated Fat: 1.5 g
• Trans Fat: 0.1 g
• Carbohydrate: 17.4 g
• Fiber: 5.6 g
• Protein: 14.9 g
• Cholesterol: 33.9 mg

How to cook:

1. In a large pot or dutch oven, heat 1 tbsp olive oil over medium high heat. Add your meat and break up with wooden spoon. Once cooked, drain the meat.
2. In the same pan (without the meat), heat remaining olive oil over medium high heat. Add onion and peppers and cook until soft, about 5 minutes.
3. Add in garlic and cook for a minute.
4. Stir in diced tomatoes, tomato sauce, and parsley. Then add the meat back in.
5. Stir in spices and broth. Let simmer over low for 20 minutes, stirring occasionally.
6. In the last five minutes, add in frozen cauliflower rice. Stir. The heat will cook the rice.
7. Serve! Optional: add cheese and parsley.

Notes: Stuffed Pepper Soup - Two Peas & Their Pod, How to Make Stuffed Pepper Soup · First, cook the ground beef in a large pot. · Place the pot back on the stove and heat the olive oil over medium

Tags:

stuffed pepper soup without rice low-carb stuffed pepper soup

Low-Carb Stuffed Pepper Soup

Enjoy stuffed pepper flavors without the carbs with this delicious Low-Carb Stuffed Pepper Soup.
Provided by: Kalyn Denny
Total time: 90 minutes
Cook time: 70 minutes
Prep time: 20 minutes
Yields: 10 servings
Number of ingredients: 13

Ingredients:

• 4 tsp. olive oil
• 1 onion, chopped small
• 1 T Italian Herb Blend
• 2 large green bell peppers, seeds and stems removed and chopped into half-inch pieces
• 19.5 oz. uncooked turkey Italian sausage, squeezed out of the casing ()
• 1 lb. ground beef
• 2 15 oz. cans crushed tomatoes + 2 cans water (rinse out the can with the water)
• 4 14 oz. cans beef broth (or use 7 cups homemade beef stock)
• 1 T Worcestershire Sauce (or more)
• 1/2 cup ketchup (I used Heinz Reduced-Sugar Ketchup)
• 2 cups frozen cauliflower rice (Available at Trader Joes, Target, Kroger, and many other stores.)
• salt and fresh-ground pepper to taste
• freshly-grated Parmesan for serving (optional)

Nutrition:

• Calories: 317 calories
• Carbohydrate: 9.7 grams carbohydrates
• Cholesterol: 92 milligrams cholesterol
• Fat: 16 grams fat
• Fiber: 3 grams fiber
• Protein: 30 grams protein
• Saturated Fat: 5 grams saturated fat
• Serving Size: 1 serving
• Sodium: 1359 grams sodium
• Sugar: 8 grams sugar
• Unsaturated Fat: 9 grams unsaturated fat

How to cook:

1. Heat 2 tsp. of olive oil in a large non-stick frying pan. (I used my favorite Green Pan (affiliate link) the largest size frying pan.)
2. Add the chopped onion and cook until the onion is just starting to brown; then add the Italian Herb Seasoning (affiliate link) and cook a few minutes more. Put the seasoned onions into a large soup pot.
3. Add the chopped green peppers to the same frying pan and cook until they start to slightly char. Add peppers to the soup pot.
4. Add the other 2 tsp. of oil to the frying pan, add the sausage that you squeezed out of the links and the ground beef, and cook over medium-high heat until the sausage and beef is slightly browned. You might have to cook the beef and sausage separately if you don’t have a big enough frying pan. Use your turner to break the ground beef and sausage apart as it cooks. (Or I sometimes use an old-fashioned potato masher (affiliate link) to break the meat apart.)
5. Add the beef and sausage to the soup pot.
6. Add the crushed tomatoes, water, beef broth, Worcestershire sauce, and low-sugar ketchup, bring the soup to a low simmer and let it cook 30-40 minutes.
7. Then add the 2 cups of frozen (or fresh chopped) cauliflower rice and let the soup cook 20-30 minutes more, or slightly longer for fresh cauliflower. Season to taste with salt and fresh-ground black pepper.
8. Serve hot, with fresh Parmesan to add at the table if desired.

Notes: Low-Carb Stuffed Bell Pepper Soup, This Low-Carb Bell Pepper Soup is quick and easy to make and has less this Low-Carb Stuffed Bell Pepper Soup without rice is for you!

The BEST Stuffed Pepper Soup

The Best Stuffed Pepper Soup ~ I’m craving comfy soups right now, and this one has all my favorite stuffed pepper flavors in delicious slurp-able pot ~ omitting the rice makes it a low carb, Whole 30, and Paleo option! This easy meal can be ready in well under an hour.
Provided by: Sue Moran
Total time: 55 minutes
Cook time: 50 minutes
Prep time: 5 minutes
Yields: 10 servings
Cuisine: American
Number of ingredients: 16

Ingredients:

• 1 1/4 lb ground beef (80-85 % lean)
• olive oil
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 15 ounce can of beef broth
• 15 ounce can of petite cut diced tomatoes
• 17 ounces tomato sauce (I use Pomi)
• 1 tsp Italian herbs
• 1 bundle fresh sage and oregano OPTIONAL
• 1 tsp paprika (use hot smoked if you like...I do!)
• 2 tsp Sherry vinegar
• salt and black pepper to taste
• 2 large bell peppers, seeded and diced (I like to use multi colors for a beautiful effect in the soup)
• 2 cups cooked long grain rice
• chopped parsley
• grated Parmesan cheese

Nutrition:

• Calories: 205 kcal
• Carbohydrate: 18 g
• Protein: 14 g
• Fat: 9 g
• Saturated Fat: 3 g
• Cholesterol: 39 mg
• Sodium: 426 mg
• Fiber: 2 g
• Sugar: 5 g
• Serving Size: 1 cup

How to cook:

1. Brown the beef in a large heavy bottomed soup pot. Add a touch of olive oil if your meat is very lean. Break up the beat as you brown. Remove to a bowl.
2. Add the onions to the same pan, and saute for about 10 minutes until softened...you aren't looking to brown them. Add the garlic and saute a minute or so more.
3. Add the beef back into the pot, along with the broth, tomatoes, and tomato sauce. Give everything a good stir. Add the dried herbs, the fresh herbs, tied in a little bundle (if using) paprika, vinegar, and salt and pepper to taste. Bring up to a simmer, then cover and simmer on low for about 30 minutes.
4. Remove the bundle of fresh herbs, it's done its job. Add the peppers and continue to simmer for a few more minutes, just until the peppers begin to soften. Serve the soup in bowls with the rice. Garnish with parsley and lots of Parmesan cheese.

Notes: Low Carb Stuffed Pepper Soup Recipe, Keto Stuffed Pepper Soup is a cozy low carb soup made in an Instant Pot, slow cooker, or on the stove. So healthy with extra veggies from cauliflower rice!

Stuffed Pepper Soup

This Stuffed Pepper Soup is filled with ground beef, sausage, peppers, tomatoes, onions and lots of herbs. Perfect for an easy weeknight dinner and can even be poured over a sweet potato to make it even more filling. This recipe is Whole30, Keto and Paleo compliant.
Provided by: Ashley McCrary
Total time: 40 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 6 servings
Number of ingredients: 16

Ingredients:

• 1 lb extra-lean ground beef or turkey
• 1 lb sausage
• 1 tbsp olive oil
• 4 cloves garlic (minced)
• 1 cup onion diced
• 15 oz can tomato sauce
• 28 oz diced tomatoes
• 3 tbsp tomato paste
• 3 green bell peppers (chopped and seed removed) (2.5-3 cups)
• 4 cups beef broth (no sugar added)
• 1/2 cup water
• 1 tsp dried basil
• 2 tsp dried oregano
• 1 tsp sea salt (more or less to taste)
• 1/2 tsp pepper
• Optional: Pour over Cauliflower Rice

How to cook:

1. Stove Top Version
2. Heat the olive oil in a 5- or 6-quart Dutch oven or large pot over medium-high. Add the onion and garlic and cook until translucent, 2 minutes. Add the beef and sausage and cook until brown, 4 to 5 minutes.
3. Remove the seeds and rough chop the green peppers and add to the beef and sausage mixture.
4. Add the broth, canned tomatoes (with liquid), tomato sauce, water, tomato paste, oregano, basil, salt, and pepper. Stir to combine.
5. Bring to a boil, then reduce the heat and simmer until the peppers are very tender, 30 minutes.
6. Divide among bowls and garnish with the parsley before serving.
7. Slow Cooker Version
8. Heat the olive oil in a large skillet over medium-high. Add the tablespoon olive oil and the ground beef and sausage along with the garlic and onion. Cook until the meat is browned and onion is translucent, 2 minutes.
9. Transfer to the slow cooker and add the broth, canned tomatoes (with liquid), tomato sauce, water, peppers, tomato paste, oregano, basil, salt, and pepper. Stir to combine.
10. Cover and cook on LOW for 6 to 8 hours.
11. Divide among bowls and garnish with the parsley before serving.

Notes: Healthy Stuffed Pepper Soup, Stuffed pepper soup is made without grain rice, making it a great low-carb option. By using cauliflower rice, it provides an extra serving