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0 WW Freestyle Points | 172 Calories
I am absolutely not a soup person. I don’t know what it is about soup, but I have always had the impression that you can not eat soup for dinner and feel full. I do, however, absolutely love stuffed peppers. My husband does not like stuffed peppers because he thinks they are annoying to cut and eat. This savoury, stuffed pepper soup solves his “man-sized” cutting problems and is super filling.
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The very first time I made this recipe, I made it with lean ground beef. It was absolutely delicious with the beef. To make things lighter, this recipe calls for ground chicken, which is how I will typically make it. If you don’t have any ground chicken on hand, feel free to substitute with lean ground beef. This will change the nutritional information but it will still be delicious!
I love this soup on it’s own, but it wouldn’t be a stuffed pepper to me without a little cheddar cheese. I will often sprinkle 1/4 cup of shredded cheddar on the soup which compliments it so well and really gives me the flavour of a stuffed pepper without the carbs!
On my rest days, I try to have two carb-free meals. I’ve discussed this a little in my post, How I lost 50lbs in 5 months. This stuffed pepper soup is an excellent option for my carb-free lunch or dinner and this recipe makes 8 cups, which makes it a great option to meal prep for a week of work lunches as well.
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When I have worked out or I am planning to workout, I enjoy this soup with 1/4 cup of cooked quinoa. Quinoa is high in protein and fibre making it an excellent addition to this dish if you aren’t avoiding carbs. It also makes the dish extra filling. When I am not avoiding carbs, instead of adding the quinoa separately, I will just add 1 cup of cooked quinoa to the pot once the soup is done. Brown rice would also be a great option to add to this soup!
I love this soup even more the next day when I enjoy it for lunch. Allowing the flavours to soak in over night – when I’ve mixed in the quinoa to the pot of soup – just takes it to the next level.
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Do you like soup? What’s your favourite filling soup recipe? Let me know in the comments below!
Stuffed Pepper Soup
A delicious, low carb, stuffed pepper soup
- 2 red peppers chopped
- 1 can no salt added crushed tomatoes ~794ml
- 1 can diced tomatoes with italian seasoning ~500ml
- 1 tbsp minced garlic or 3 cloves chopped finely
- 1 medium onion chopped
- 1 tsp Roasted Garlic and Pepper spice
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 lb ground chicken
- 1/2 cup water
- 1 tsp salt
- black pepper to taste
In a pot, add the crushed tomatoes, diced tomatoes, chopped red pepper, seasonings, salt, pepper and 1/2 cup of water. Cook on medium heat until the pot begins to boil.
In a non-stick pan, brown the ground chicken over medium heat.
When the chicken is almost completely browned, add the chopped onion and minced garlic. Cook until chicken has been completely browned and onions have turned slightly translucent.
Once the chicken is cooked completely, add the cooked chicken, onions and minced garlic to the soup.
Once the soup pot has reached boiling temperature and begun to boil, cover and cook on low for 10 minutes.
Allow cooling for a few minutes before serving. Optionally serve with cooked quinoa and shredded cheddar cheese.
0 WW Freestyle Smartpoints | 172 calories, Carbs 15.8g, Fat 6g, Protein 14.1g, per cup.
Nutritional information does not include optional garnishes of quinoa or shredded cheddar.