Stuffed Pepper Soup

Do you know what I miss the most when eating low carb? It isn’t the sweets, although I do miss some sugary treats. But I’m more of a savory foods person. I miss my favorite comfort foods, especially soup. I decided to make one of my favorites–stuffed pepper soup–a little more carb friendly, and it’s seriously one of the most simple low carb meals you can make. 

I made a few changes to the traditional version to get a little more flavor into this healthier makeover. First, I used ground pork instead of ground beef. Second, I substituted rice for the cauliflower. I promise, you won’t even miss the rice. It’s that good.

Low Carb Stuffed Pepper Soup

Donella Crigger

This low carb stuffed pepper soup is just as flavorful as the traditional version. Get all the yumminess of one of your favorite comfort foods without all the carbs.

5 from 1 vote

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Prep Time 10 mins

Cook Time 40 mins

Total Time 50 mins

Course Soup

Servings 6 servings

Ingredients

  

• 1 lb. ground pork
• 1 small onion diced
• 1 large bell pepper diced
• 2 cans 14.5 oz fire roasted tomatoes
• 1 can 8 oz tomato sauce
• 1 can 14.5 oz beef broth
• 1 bag frozen cauliflower thawed
• 1 tbsp Spenda
• 2 cloves garlic minced
• Salt and pepper to taste
• Shredded cheddar or mozzarella cheese for topping

Instructions

 

• Add the ground pork, onions and peppers to a large pot. Cook until meat is browned and veggies are tender. Drain and put back into the pot.
• Add tomatoes, beef broth and tomato sauce. Stir.
• Rice the cauliflower in your food processor or blender. Add to tomato and meat mixture in pot.
• Season with Splenda, minced garlic and salt and pepper to taste.
• Cover and let soup simmer on low-medium heat for 30 minutes.
• Serve hot, topped with cheddar or mozzarella cheese.

Seriously, it’s tasty. Even my soup-hating husband enjoys this dish.

Adapted from Grace2882’s Stuffed Pepper Soup.

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