October 28, 2018 By Nancylynn 64 Comments

Instant Pot Low Carb Stuffed Pepper Soup

This Instant Pot Low Carb Stuffed Pepper Soup is a remake of one of my family’s favorites! It’s made with Cauliflower Rice instead of brown rice, but you honestly would never know – the texture and flavor are spot on. So darn delicious! This post contains affiliate links for products I am obsessed with.

Confession # 150: I am so freaking in love with this soup. And I don’t care who knows it.

I love stuffed peppers and I’m also a HUGE fan of using chicken sausage in soups because of the amazing things it does to the flavor of the broth…like in my Sausage and Pepper Soup and Zuppa Toscana.

But I was honestly a little nervous making a Low Carb Stuffed Pepper Soup…so many delicious ingredients – peppers, fire roasted tomatoes, garlic…and then at the last minute, I got a little daring.

I threw in two cups of frozen cauliflower rice. I closed the IP lid and said a little prayer.

I love using cauliflower rice instead of regular rice in many dishes, but I was a tiny bit worried about the consistency it would have after being pressure cooked in the soup.

Guys…it was perfect. See those little pieces of rice there? See how they almost look like real rice?

They also tasted like real rice.

I don’t even want to say almost. To us, we legitimately, felt like we were eating soup with rice.

And it was glorious.

And for all of you who have a hard time convincing your husbands to get on board with healthy eating, this is the soup for you. It’s a man pleaser.

Don’t mention the cauliflower rice if you are worried, either. Let them love it first.

Some FAQS before we get to the recipe:

Is this Low Carb Stuffed Pepper Soup Healthy?

You know it! It’s FULL of healthy veggies and lean protein…a perfect way to get lots of GREEN containers in for FIXers. It’s also a great, veggies most dinner for those following the 2B Mindset!

Can I freeze this Low Carb Stuffed Pepper Soup?

Yes! This is an excellent soup to make ahead and freeze – pulling out for a quick lunch or dinner! I like to measure out portions into ziplock bags, then lay the bags flat in my freezer. Don’t forget to label your bag! This Low Carb Stuffed Pepper Soup also keeps well in the fridge for 3-4 days and even gets tastier the next day, which is pretty darn amazing.

Is this Low Carb Stuffed Pepper Soup gluten-free?

Yes! In fact, all of my recipes are. Even if you added brown rice or quinoa, this would still be gluten free. It’s also dairy free, as long as you don’t add any cheese at the end. It’s also perfect for Whole 30, Paleo diets, Weight Watchers, and anyone following a Keto plan.

Can I make this Low Carb Stuffed Pepper Soup in a slow cooker?

Sure! Just brown the sausage in a large pot or dutch oven until just about cooked through, then add in onions and bell peppers and cook until fragrant. Add in garlic and cauliflower rice and cook for an additional minute. Transfer to your slow cooker and add remaining ingredients. Cook on low 6-8 hours or on high 4-6.

Check out this video to see how easy the recipe really is!