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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
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Soup
Servings 6 servings


  • 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


  • 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.