Name: Stuffed Pepper Soup | No Rice, Keto, Low-Carb
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 15
Cuisine: American
Ingredients: 2 tablespoons Extra Virgin Olive Oil; 1 Red Bell Pepper, diced; 1 Yellow Bell Pepper, diced; 1 Orange Bell Pepper, diced; 1 Yellow Onion (small), diced; 4 Garlic Cloves, minced; 1 tablespoon Basil, chopped; 1 tablespoon Sage, chopped; 1 pound Hot Italian Sausage; 16 oz White Button Mushrooms, sliced; 28 oz. Diced Tomatoes, canned; 15 oz Tomato Sauce, canned; 2 cups Beef Broth (low sodium); 2 teaspoons Kosher Salt; 2 teaspoons Black Pepper; 3 teaspoons Chili Powder; 1 teaspoon Cayenne Powder; 2 tablespoons Fresh Parsley, chopped

This hearty and comforting stuffed bell pepper soup incorporates all of the familiar flavors of stuffed bell peppers and comes together in less than an hour. Deliciously spicy Italian sausage is combined with the flavors of bell pepper, onion, garlic, and herbs for a savory delight. This soup is low-carb, keto-friendly, and gluten-free. Consider your weeknight dinner dilemma handled.

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Stuffed bell pepper soup in a white bowl, topped with cheese and sour cream. — Stuffed Pepper Soup

Peace, family

Summer is winding down and soup season is on the horizon. The temps here in Texas are still touching the low 90s, but that doesn’t mean I’m not ready for all things Fall – football, fall produce, pumpkin patches, hoodies, hay-rides, hot drinks, and cozy evenings with my family.

This is my absolute favorite time of year, and I’m kicking the season off with this stuffed pepper soup. Each bite is reminiscent of traditional stuffed bell peppers. This soup is spicy, savory, warm, and absolutely comforting. We’ve omitted rice for a low-carb option, but the soup doesn’t lose any of its heartiness. Let me introduce you to the star players.

What Ingredients Will I Need?

Red, yellow, and orange bell pepper in a tan produce bag.

Extra Virgin Olive Oil – this will be used for sautéing the peppers, garlic, and onion.
Bell Peppers – the star ingredient; I use a blend of red, yellow, and orange bell pepper in this recipe.
Garlic – fresh garlic gloves, minced
Onion – a small yellow
Basil – freshly chopped basil
Sage – fresh sage adds warmth and depth to the soup
Italian Sausage – Hot Italian sausage is part of what makes this soup spicy. You may opt to use mild sausage
Mushrooms – the mushroom adds bulkiness to replace the rice in this soup for a lower carb option
Diced Tomatoes – canned
Tomato Sauce – canned
Beef Broth – low-sodium
Salt
Pepper
Chili Powder
Cayenne
Parsley, chopped

Optional Toppings

Mozzarella Cheese, shredded
Sour Cream

How Many Servings Does This Make?

This recipe makes approximately 15 servings, with each serving being 1 cup.

Stuffed bell pepper soup in a white bowl

Can Stuffed Pepper Soup Be Frozen?

One of the benefits of cooking soup is that it usually makes a ton, giving you plenty of leftovers. You can absolutely freeze this soup. This comes in handy on those fall and winter days, when you may be short on ingredients, time, or patience.

Stuffed bell pepper soup in quart containers.

Here are some tips for freezing soup

Allow the soup to cool completely before placing into the freezer
Remember not to overfill whatever container you’ll be freezing your soup in. Liquids expand as they freeze – or so I was taught in elementary school.
You can use quart containers to freeze your soup, but if you’re short on space try using ziplock bags. Ladle the soup into the bag (you may choose to double bag to avoid a messy situation) and freeze it laying flat on its side.

Is Stuffed Pepper Soup Keto?

Each serving of this soup contains approximately 5 net grams of carbs per serving, making it perfectly suitable for a low-carb or ketogenic lifestyle. Furthermore, this soup is gluten-free.

Instructions

To a large pot, add the extra virgin olive oil and heat for 2-3 minutes over medium heat. Add the bell pepper and onion, and cook until they just begin to soften, about 3 minutes. Add the garlic, basil and sage, and allow to cook for another 2-3 minutes.

Diced vegetables cooking in a dutch oven for stuffed bell pepper soup.

Add the Italian Sausage and cook, stirring frequently, until completely browned.

Beef broth being poured into a dutch oven.

Add the remaining ingredients – mushrooms, diced tomatoes, tomato sauce, beef broth, salt, pepper, chili powder, cayenne. Stir well and allow the soup to come to a gentle boil.

Stuffed bell pepper soup cooking in a dutch oven.

Reduce the heat to low, cover with lid, and allow to cook for 40 minutes, stirring occasionally. Stir in the fresh parsley prior to serving.

Taste the soup for salt, adding more if needed (½ teaspoon at a time)

That’s it! Easy as can be and done in no time at all. This is a simple and easy “dump” recipe that will have your weeknight dinner on the table in record time.

Try it out and let me know what you think! When you make it, be sure to snap a pic and tag me on Instagram or Facebook!

Peace,

Adri

Cant make this right now? Pin it to your favorite Pinterest board for later! Connect with me via Pinterest while you’re there!

15 Servings

Stuffed Pepper Soup | No Rice, Keto, Low-Carb

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Ingredients

2 tablespoons Extra Virgin Olive Oil
1 Red Bell Pepper, diced
1 Yellow Bell Pepper, diced
1 Orange Bell Pepper, diced
1 Yellow Onion (small), diced
4 Garlic Cloves, minced
1 tablespoon Basil, chopped
1 tablespoon Sage, chopped
1 pound Hot Italian Sausage
16 oz White Button Mushrooms, sliced
28 oz. Diced Tomatoes, canned
15 oz Tomato Sauce, canned
2 cups Beef Broth (low sodium)
2 teaspoons Kosher Salt
2 teaspoons Black Pepper
3 teaspoons Chili Powder
1 teaspoon Cayenne Powder
2 tablespoons Fresh Parsley, chopped

Instructions

To a large pot, add the extra virgin olive oil and heat for 2-3 minutes over medium heat.

Add the bell pepper and onion, and cook until they just begin to soften, about 3 minutes. Add the garlic, basil and sage, and allow to cook for another 2-3 minutes.

Add the Italian Sausage and cook, stirring frequently, until completely browned.

Add the remaining ingredients - mushrooms, diced tomatoes, tomato sauce, beef broth, salt, pepper, chili powder, cayenne.

Stir well and allow the soup to come to a gentle boil.

Reduce the heat to low, cover with lid, and allow to cook for 40 minutes, stirring occasionally.

Stir in the fresh parsley prior to serving.

Notes

Taste the soup for salt, adding more if needed (½ teaspoon at a time)

Stuffed Pepper Soup | No Rice, Keto, Low-Carb, Gluten-Free