Dutch Oven Stuffed Pepper Soup — Low-Carb Style

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All the cozy flavor of stuffed peppers, with no peppers to stuff! Small cauliflower florets replace the rice and give this hearty soup a satisfying bite.

Recipe inspiration: Thank you to Don’t Mess With Mama for the original Instant Pot Stuffed Pepper Soup recipe. This version uses a Dutch oven in the oven, small cauliflower florets instead of rice, and basil and oregano for seasoning.

Servings: 6

Prep time: About 20 minutes

Cooking time: About 1 hour

Ingredients

• 1 tablespoon olive oil

• 1 pound ground turkey

• 1 medium onion, chopped

• 3 medium bell peppers, any color, seeded and cut into bite-size pieces (Use di

• 3 garlic cloves, minced

• 1 teaspoon dried basil

• 1 teaspoon dried oregano

• ½ teaspoon smoked paprika

• ½ teaspoon salt, or to taste

• ¼ teaspoon black pepper

• 2 tablespoons tomato paste

• 1 can (14.5 ounces) diced tomatoes, with their juice

• 1 can (15 ounces) tomato sauce, with no added sugar

• 4 cups chicken broth, preferably reduced sodium, (I used Better than Boullion)

• 4 cups cauliflower, cut into small florets, about 1 inch across

Directions

1. Heat the oven to 350°F. Use an oven-safe Dutch oven with an oven-safe lid.

2. Brown the turkey. Heat the olive oil in the Dutch oven over medium heat on the stovetop. Add the turkey and onion. Cook for 7–10 minutes, breaking the turkey into small pieces, until cooked through. Ground turkey should reach 165°F.

3. Add the peppers and seasonings. Stir in the bell peppers and cook for 4–5 minutes. Add the garlic, basil, oregano, smoked paprika, salt, and black pepper. Cook for 1 minute.

4. Build the soup. Stir in the tomato paste. Add the diced tomatoes with their juice, tomato sauce, and broth. Stir well and bring to a gentle simmer.

5. Bake covered. Put the lid on the Dutch oven and carefully transfer it to the oven. Bake for 25 minutes.

6. Add the cauliflower. Carefully remove the pot and lift the lid away from you to avoid the steam. Stir in the small cauliflower florets. Cover and return to the oven for 20–25 minutes, until the cauliflower is fork-tender but still holds its shape.

7. Taste and serve. Adjust the seasoning as needed. For a thinner soup, stir in a little extra hot broth. Let stand for 5 minutes before serving.

“Better is a portion of vegetables where there is love,

Than a fattened ox served with hatred.” Proverbs 15:17 (NASB)

Kitchen Notes

• Cut the florets small. Larger cauliflower pieces will take longer to cook.

• For firmer cauliflower: Begin checking after 15 minutes.

• Making it ahead? Leave the cauliflower slightly firm because it will soften more when reheated.

• Store leftovers: Refrigerate in covered containers within 2 hours and use within 3–4 days.

Faithful Steps Tip: Choose Your Pepper Flavor

Bell pepper colors bring different flavors to your soup.

Green peppers have a stronger, less sweet taste and can be a little bitter.

Red peppers are usually the sweetest,

Yellow peppers are mild and sweet.

Use one of each for a colorful mix with balanced flavor. For a less sweet soup, try two green peppers and one red. Use what you enjoy or already have on hand!

Carbohydrates (Estimated)

Entire Recipe:

Total carbohydrates: 104 g

Net carbohydrates: 75 g

Per Serving (6 servings):

Total carbohydrates: 17 g

Net carbohydrates: 12.5 g

Estimates vary with vegetable sizes and the brands of broth and canned tomatoes used. Net carbohydrates are total carbohydrates minus fiber.

Real Faith • Real Health • Real Life