Go Back
+ servings
Print Recipe
4.92 from 25 votes

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!
Prep Time10 minutes
Cook Time7 minutes
Total Time17 minutes
Course: Soup
Cuisine: American
Servings: 4 servings
Calories: 407kcal
Author: Nancylynn

Ingredients

  • Olive oil cooking spray
  • 1 lb spicy Italian turkey sausage or sub sweet
  • 1 onion diced
  • 2 bell peppers diced
  • 2 cloves garlic minced
  • 2 cups cauliflower rice
  • 14 oz fire roasted diced tomatoes 1 can
  • 14 oz tomato sauce 1 can
  • 3 cups low sodium organic chicken broth or stock
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 2/3 cup shredded cheese for topping optional

Instructions

Instant Pot

  • Spray your Instant Pot with olive oil spray and set to saute.  Remove sausage from casing; when the pot is hot, brown sausage until just about cooked through.
  • Add in onions and bell peppers and cook until fragrant.  Add in garlic and cauliflower rice and cook for an additional minute.
  • Stir in tomatoes, tomato sauce, broth, basil, and oregano.  Stir and place lid on the IP. Lock and set to manual/pressure cook for 7 minutes.  Do a quick or natural release - both will work fine.
  • Once it’s safe to open the IP, give the soup a stir and add salt and pepper, if desired.  Enjoy with cheese or without!

Stovetop

  • Spray a large pot or dutch oven with olive oil spray. Remove sausage from casing and brown sausage on medium heat until just about cooked through.
  • Add in onions and bell peppers and cook until fragrant.  Add in garlic and cauliflower rice and cook for an additional minute.
  • Stir in tomatoes, tomato sauce, broth, basil, and oregano.  Allow soup to come to a boil, then reduce heat to low.  Simmer for ten minutes. 
  • Give the soup a stir and add salt and pepper, if desired.  Enjoy with cheese or without!

Crock Pot

  • Spray a large pot or dutch oven with olive oil spray. Remove sausage from casing and brown sausage on medium heat until just about cooked through.
  • Add in onions and bell peppers and cook until fragrant.  Add in garlic and cauliflower rice and cook for an additional minute.
  • Transfer meat and veggies to your slow cooker. Stir in tomatoes, tomato sauce, broth, basil, and oregano. Cover crock pot and cook on low for 6-8 hours. 
  • Give the soup a stir and add salt and pepper, if desired.  Enjoy with cheese or without!

Notes

21 Day Fix: 1 RED, 2 GREEN, (optional) 1/2 BLUE (per serving)
WW: 6 points (per serving) [Calculated without optional cheese]

Nutrition

Serving: 2cups | Calories: 407kcal | Carbohydrates: 33g | Protein: 30g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 75mg | Sodium: 1776mg | Potassium: 1123mg | Fiber: 8g | Sugar: 19g | Vitamin A: 3148IU | Vitamin C: 158mg | Calcium: 222mg | Iron: 13mg