Easy Keto Stuffed Pepper Soup

This easy keto stuffed pepper soup is one of my favorite cozy, low carb meals to make in the slow cooker. It's everything you love about classic stuffed peppers - hearty ground beef, sweet bell peppers, and savory tomato broth - made simple and with cauliflower rice.

If you're eating low carb or just want an easier dinner prep, this soup is perfect. The cauliflower rice keeps it filling and flavorful while cutting carbs, and the slow cooker does all the work for you. It's one of those recipes that's even better the next day!

If you love stuffed peppers as we do then you'll also love our Philly cheesesteak stuffed peppers, tuna stuffed peppers, and our keto stuffed peppers.

Things to Know Before Making Keto Stuffed Pepper Soup

• Use cauliflower rice instead of traditional rice: It keeps the soup low carb while still hearty.
• Pre-cook the beef: Browning the meat before adding it to the slow cooker gives richer flavor.
• Don't skip preheating the crockpot: It helps everything cook evenly once the ingredients are added.
• Shred your own cheese: Freshly grated cheddar melts more smoothly than pre-shredded.

I've been testing low carb slow cooker recipes since 2018, focusing on hearty, family-friendly meals that are easy to prep and packed with flavor.

This keto stuffed pepper soup is a reader favorite for meal prep and cozy nights in. You'll also love our Low Carb Taco Soup, Low Carb Egg Drop Soup, and Keto Chicken Noodle Soup.

Ingredients Overview

• Ground beef: Use 80/15 for the best flavor and juiciness.
• Bell peppers: Red or green both work - red adds a touch of sweetness.
• Beef broth: Creates the hearty base of the soup.
• Onion: Adds depth and balances the tomato flavor.
• Garlic: Enhances the savory richness of the broth.
• Diced tomatoes: A key ingredient for that classic stuffed pepper flavor.
• Tomato sauce: Adds thickness and richness to the soup.
• Worcestershire sauce: Boosts umami flavor.
• Garlic salt, black pepper, Italian seasoning: Simple spices that build layers of flavor.
• Cauliflower rice: The low carb alternative to traditional rice.
• Cheddar cheese: Stir in or sprinkle on top before serving.

Full ingredient list with measurements is in the recipe card below.

How to Cook Keto Stuffed Pepper Soup (Crockpot)

Step 1: Turn your slow cooker to Low while you prepare the other ingredients. This helps the soup cook evenly.

Step 2: In a skillet over medium heat, cook the ground beef for 6-7 minutes until browned. Drain any excess grease, then add the diced onion and garlic. Cook for another 2-3 minutes until fragrant.

Step 3: Transfer the cooked beef mixture to the crockpot. Add the bell peppers, diced tomatoes, tomato sauce, beef broth, Worcestershire, garlic salt, pepper, and Italian seasoning. Stir to combine.

Step 4: Stir in the cauliflower rice, either fresh or thawed from frozen. It will cook down perfectly while the soup simmers. If you have pre-cooked rice add in the last 30 minutes of cooking.

Step 5: Cover and cook on Low for 4-5 hours or until the peppers are tender and the flavors meld together.

Step 6: Spoon into bowls and top each serving with shredded cheddar cheese and fresh parsley if desired.

How Do I Make Keto Stuffed Pepper Soup in an Instant Pot?

• Set Instant Pot to Sauté High and cook the ground beef with garlic salt, Italian seasoning, and ground black pepper.
• Add the beef broth to the pot and stir, scraping up any browned bits of meat from the bottom.
• Add the diced peppers, diced tomatoes, tomato sauce, uncooked cauliflower rice, and Worcestershire to the pot and mix it all together.
• Cook on Manual high pressure (or Pressure Cook high depending on your model) for 10 minutes.
• Once done, let the soup sit in the pot for 5 more minutes before doing a quick release.
• Add the shredded cheddar cheese and other garnishes to each bowl, as desired.

Substitutions and Variations

• Use ground turkey or chicken for a leaner soup.
• Add spicy sausage or red pepper flakes for a kick.
• Make it paleo or dairy-free by skipping the cheese and Worcestershire.
• For a heartier texture, add more diced vegetables like zucchini or mushrooms.
• Use Rotel with mild green peppers mixed in for a little kick.
• Vegan - use vegetable broth and don't add the cheese or use a vegan cheese product and swap the meat for beans.

On Keto? Grab our FREE keto foods list here OR  Snag our Keto  Binder HERE!

What to Serve with Keto Stuffed Pepper Soup

This low carb stuffed pepper soup is heart enough on it's own but can be great with a side of keto bread or a side salad.

Storage and Freezing

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop over medium heat.

To freeze, cool completely and store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat before serving.

Tip: If you plan to freeze the stuffed pepper soup recipe, do not add the rice or cheese, and put in a freezer-safe container for up to 3 months.

If you already mixed in the rice and decide after the fact to freeze some, you might need to add more broth when you go to reheat the soup.

FAQs

Can I make this with regular rice?

Yes! To make a traditional version, add ½ cup of uncooked rice to the slow cooker or stir in ¼ cup of cooked rice per bowl before serving.

Can I use frozen bell peppers?

Yes, just thaw them first so they cook evenly in the crockpot.

My soup is thick, how do I thin it out?

Add more broth to the soup if it thickens up too much.

How to Reheat Stuffed Pepper Soup?

If frozen, defrost overnight in the fridge. Reheat in a crockpot for 1-2 hours on low until heated through. On the stovetop, bring the soup to a low bowl over medium-high heat, and then reduce the heat to simmer and reheat with the lid on for 30 minutes, or until warm and heated through.

More Low Carb Soup Recipes

• Keto Chicken Bacon Ranch Soup
• Low Carb Chili Without Beans
• Detox Cabbage Soup
• Keto Broccoli Cheddar Soup
• Pizza Soup
• Keto White Chicken Chili
• Low Carb Butternut Squash Soup

If you love cozy, low carb dinners like this one, be sure to check out our full collection of Keto & Low Carb Soup Recipes! You'll find everything from creamy comfort classics to light and veggie-packed favorites.

If you loved our recipe, please leave us a ⭐⭐⭐⭐⭐ review and leave us a comment too! Connect with us on Pinterest, Facebook, Instagram, TikTok, or YouTube!

Recipe

Crockpot Stuffed Pepper Soup (Keto, Low Carb)

Jenni Cole

A delicious crock pot stuffed pepper soup recipe that preps in 15 minutes and then simmers until done in either your slow cooker or pressure cooker. With all the traditional flavors of the classic stuffed pepper, this easy stuffed pepper soup is perfect for cozy season! Swap the rice for cauliflower rice to make this low carb or paleo.

4.89 from 17 votes

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Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Course Slow Cooker

Cuisine American

Servings 6 servings

Calories 263 kcal

Equipment

• Crock Pot or Instant Pot

Ingredients

  

1x2x3x

• 1 lb ground beef (85/15 ratio)
• 2 bell peppers red or green
• 3 cups beef broth
• 1 onion medium size diced
• 2 teaspoon minced garlic
• 2 cans of 14 ½ oz can diced tomatoes
• 14 ½ oz can tomato sauce
• 2 teaspoon Worcestershire
• 1 teaspoon garlic salt
• ½ teaspoon ground black pepper
• 2 teaspoon Italian seasoning
• ½ cup uncooked white or brown rice or 1 ½ cup cauliflower rice
• 1 + cups cheddar cheese shredded

Instructions

 

Crock Pot

• Preheat the slow cooker on the Low setting while you prep the rest of the crockpot stuffed pepper soup.
• On medium heat in a large skillet, cook ground beef (we used 85/15 fat ratio) until cooked through, which will take about 6-7 minutes. 
• Drain the grease if there's a lot left in the pan and add the chopped onion and garlic to the pan. Cook for a few minutes until the onion starts to soften. You do not need to completely cook the onion, it'll finish cooking in the slow cooker.
• Add the ground beef and onion mix to the crockpot.
• Mix in all remaining ingredients except for the cheese, which includes the diced bell peppers, diced tomatoes, tomato sauce, uncooked rice, beef broth, Worcestershire sauce, garlic salt, ground pepper, and Italian seasoning.
• Cook on low for 4-5 hours.
• If you have pre-cooked white or brown rice add in the last 30 minutes of cooking. If you don't plan to eat all of the soup at one time, do NOT mix in all of the rice since it will absorb the liquid and turn this into a stew by the next day. If you're just eating part of the soup for dinner, add about ¼ cup+ of warmed and cooked rice to each bowl.
• If you're substituting cauliflower rice, you'd just add pre-cooked or defrosted frozen cauliflower (which is what we did) at the same time as you would have with the rice.
• Add shredded cheddar to each bowl before serving. Garnish with cilantro or fresh parsley if desired.

Instant Pot

• Set Instant Pot to Saute High and cook the ground beef until just browned. Add the onion and cook for 3 more minutes until it's just starting to soften.
• Add the beef broth to the pot and stir, scraping up any browned bits of meat from the bottom.
• Add the diced peppers, diced tomatoes, tomato sauce, uncooked rice (or cauliflower rice), garlic salt, black pepper, Italian seasoning, and Worchestershire to the pot and mix it all together.
• Cook on Manual high pressure (or Pressure Cook high depending on your model) for 10 minutes.
• Once done, let the soup sit in the pot for 5 more minutes before doing a quick release.
• If you're using pre-cooked rice that's still cold, add it to the pressure cooker after the soup is done cooking by putting the pot on Saute and heating it until the rice is heated through. 
• Add the shredded cheddar cheese and other garnishes to each bowl, as desired.

Notes

• Preheat the crockpot before you add the ingredients. To cook the beef and add it warm to a cold pot just sets back the cooking time. Preheat while you're prepping the other ingredients.

• To make the soup lower fat and healthy, substitute lean ground turkey, ground beef or chicken. Skip the cheese.
• Save your self some prep time by using frozen cut bell peppers and defrost before adding to the pot.
• Any grain works well...short or long grain rice, brown rice, cauliflower rice
• Make the soup paleo by skipping the cheese and Worcestershire sauce
• Turn this into a vegetarian soup with vegetable broth and swap the meat for beans
• Add more broth to the soup if it thickens up too much
• Instead of mixing in the rice, add ¼ cup cooked rice to each serving to prevent the rice from absorbing the broth

Nutrition

Serving: 1servingCalories: 263kcalCarbohydrates: 13gProtein: 17gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 54mgSodium: 1434mgPotassium: 871mgFiber: 4gSugar: 8gVitamin A: 1713IUVitamin C: 70mgCalcium: 95mgIron: 4mg

Keyword crockpot soup, healthy soup, slow cooker soup

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