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Keto stuffed pepper soup


  • Olive oil 1 TBS
  • Onion chopped 70 g/2.5 oz
  • Ground beef 450 g/1 Lb/16 oz
  • Green or yellow pepper chopped 80 g/2.8 oz
  • Red pepper chopped 145 g/5.12 oz
  • Minced garlic 3 cloves
  • Canned crushed tomato 1 cup/200 ml
  • Beef broth 1.5 cup/300 ml
  • Water 2 cups/400 ml
  • Salt 1/2 tsp or more to taste
  • Pepper to taste
  • Ground paprika 1 tsp
  • Turmeric 1 tsp
  • Dried basil 1 tsp
  • Dried oregano 1 tsp
  • Freshly chopped parsley 1 TBS
  • Sour cream
  • Freshly chopped parsley
  • Spring onion chopped
  • Shredded cheddar cheese
Keto stuffed pepper soup


  • In a large pot, heat 1 TBS of olive oil.
  • When olive oil is hot, add chopped onion and stir until onion is golden brown and caramelized.
  • When onion is caramelized, add ground beef and stir occasionally until it's brown and caramelized.
  • Add chopped pepper and minced garlic, stir for few minutes until garlic release all the oils, smell and flavor.
  • Add crushed tomato, broth and water, salt, pepper and spices (everything except fresh parsley).
  • Stir and bring it to boil. When starts boiling, cook covered for 20 minutes on medium heat.
  • After 20 minutes try and add more salt if needed, cook uncovered for 5 to 10 minutes more and add chopped fresh parsley.
  • Serve hot with some freshly chopped parsley and chopped spring onion on top and a spoon of sour cream or shredded cheddar cheese.
  • Enjoy!

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