Stuffed Pepper Soup
All the flavor of stuffed bell peppers with none of the stuffing: seasoned ground beef, sweet peppers and tomatoes in a savory broth, with cauliflower rice and a melty cheddar topping.
Nutrition per serving
1½ cups- Net carbs
- 7.6g
- Calories
- 441kcal
- Protein
- 33g
- Fat
- 30g
- Total carbs
- 12 g
- Fiber
- 3.9 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Ground turkey: Ground turkey for a lighter pot; brown it well for the best flavor.
- Brown the turkey in the oil with the vegetables until no pink remains (165°F/74°C); there is no fat to drain.
Creamy cheesy: Cream cheese melted into the broth makes a rich, velvety soup that tastes like stuffed peppers baked under cheese sauce.
- After the cauliflower is tender, turn the heat to low and stir in the cream cheese until completely melted. Do not let it boil afterward.
- Nice to have (optional)
- Also add
- Nice to have (optional)
- Also add
- Nice to have (optional)
Estimated cost $28.76 for 6 servings ($4.79 each) · how we estimate
Instructions
-
Brown the beef with the onion and both peppers in a large pot over medium-high heat for 8–10 minutes, breaking up the meat, until no pink remains (160°F/71°C) and the peppers have softened. Spoon off all but about 1 tablespoon of fat.
-
Stir in the garlic, tomato paste, smoked paprika and Italian seasoning and cook 1 minute, until fragrant.
-
Add the tomatoes with their juices, the broth, Worcestershire, salt and pepper. Bring to a boil, then partly cover and simmer 15 minutes.
-
Stir in the riced cauliflower and simmer 5 minutes, until just tender. Taste for salt.
-
Ladle into bowls and top with the cheddar, letting it melt into the hot soup, and a little parsley.
Tips for success
-
Use both pepper colors: green tastes most like classic stuffed peppers, while red adds sweetness and color. - Add the cauliflower rice at the end so it keeps some texture, just like the rice in a stuffed pepper.
- For bubbling, browned cheese, ladle into oven-safe bowls, top with the cheddar and broil 2–3 minutes. When you have time for the original, make classic stuffed peppers.
Storage & meal prepMeal-prep friendly
- Keeps 4 days in the fridge
- Freezes up to 3 months
Reheat: Reheat on the stove or in the microwave until steaming, then add the cheese.
Prep tip: Freeze single portions without the cheddar — it is one of the best freezer lunches there is.
Refrigerate without the cheese up to 4 days, or freeze up to 3 months.
Variations
2 variations, each with its own ingredients and macrosGround turkey
ProteinGround turkey for a lighter pot; brown it well for the best flavor.
- ground beef (80/20) → ground turkey
- + 1 tbsp olive oil
7.6 g net · 341 kcal · 36 g protein · 18 g fat · ≈$4.49 per serving (same net carbs as the original)
Creamy cheesy
FlavorCream cheese melted into the broth makes a rich, velvety soup that tastes like stuffed peppers baked under cheese sauce.
- + 4 oz cream cheese
8.6 g net · 507 kcal · 34 g protein · 36 g fat · ≈$5.00 per serving (+1 g net carbs vs the original)
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