So many of you asked for the recipe after seeing me share it in my stories I figured I would pass it along! This stuffed pepper soup is incredibly easy to make and full of flavor! I like to freeze it in individual servings in ziplock bags laid flat for easy storage and to thaw quicker. It’s perfect on a cold rainy fall day like today. As a crazy soup lover I am always thinking of new soups to keto-fry, any suggestions?!

Stuffed Pepper Soup

Makes 5 Servings

1 Serving (15.4 oz): 291 Calories, 19g Fat, 7g Carbs, 18g Protein

0.75 lb ground beef

2 Tbsp olive oil, divided

1⁄4 tsp salt

1⁄4 tsp black pepper

1⁄2 Cup (2oz) yellow onion, chopped 3⁄4 Cup (7 oz)chopped red bell pepper 3⁄4 Cup chopped green bell pepper

2 cloves garlic, minced

8oz canned petite diced tomatoes

12oz canned tomato sauce (Raos or other low carb option)

32 oz beef broth

2 1⁄2 Tbsp chopped fresh parsley

1⁄2 tsp basil

1⁄4 tsp oregano

12oz Riced Cauliflower, steamed

Directions:

1. In a large pot heat 1 Tbsp olive oil over medium heat, once hot add beef to pot and season with salt and pepper. Cook, stirring occasionally while breaking up beef, until browned. Set beef aside.

2. Heat remaining 1 Tbsp olive oil in pot then add onions, red bell pepper, green bell pepper and saute 3 minutes, then add garlic and saute 30 seconds longer.

3. Pour in diced tomatoes, tomato sauce, riced cauliflower, beef broth and add parsley, basil, oregano and cooked beef, then season with salt and pepper to taste. Bring just to a light boil, then reduce heat to low, cover and simmer, stirring occasionally, 30 minutes.

4. Serve warm topped with optional cheese and/or sour cream, and garnish with fresh parsley.