Description
A rich and creamy keto-friendly soup that captures the essence of stuffed peppers, filled with savory ground beef, sweet bell peppers, and topped with melted cheese.
Ingredients
Scale
- 1 pound ground beef
- 1 large onion, chopped
- 2 cloves garlic, minced
- 3 bell peppers, diced (any color)
- 4 cups beef broth
- 1 can (14.5 ounces) diced tomatoes
- 2 cups heavy cream
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or mozzarella)
Instructions
- Brown the beef: In a large pot, over medium heat, add the ground beef. Let it cook until browned, breaking it apart with your wooden spoon.
- Sauté onions and garlic: Once the beef is cooked, add the chopped onions and minced garlic, stirring occasionally, until they soften and turn translucent, about 3–4 minutes.
- Incorporate bell peppers: Stir in the diced bell peppers. Allow the mixture to cook for another 5 minutes, stirring occasionally, until the peppers soften.
- Simmer with liquids: Pour in the beef broth and diced tomatoes, adding the Italian seasoning as well. Raise the heat until it reaches a gentle simmer, letting the flavors marry for about 15 minutes.
- Add cream: Lower the heat again before slowly streaming in the heavy cream. Stir to mix well and heat through, about another 5 minutes.
- Serve: Ladle the piping-hot soup into bowls and top generously with shredded cheese.
Notes
This soup is great for meal prep. Store in airtight containers in the fridge for up to five days or freeze for longer storage. If frozen, allow it to thaw overnight before reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg