Stuffed Pepper Soup
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
35 mins
-
Total Time
45 mins
-
Servings
8
-
Calories
269 kcal
-
Course
Main Course, Soup
-
Cuisine
Italian
Stuffed Pepper Soup
Description
This soup starts by browning ground beef seasoned with salt and pepper, then setting it aside while peppers, onions, and garlic cook in olive oil and butter to develop mild sweetness and color. Adding canned diced tomatoes, tomato sauce, tomato paste, dried herbs such as basil and thyme, along with beef broth, creates a flavorful base reminiscent of stuffed pepper filling. The cauliflower rice is stirred in toward the end, softening quickly and adding body to the soup.
The resulting texture is thicker than broth-based soups, reflecting the original stuffed pepper’s hearty nature. The combination of yellow, orange, and red bell peppers provides color and varying sweetness, while savory tomato and meat flavors bind the ingredients.
This soup serves as a comforting meal on its own or paired with bread. It can be adjusted for thickness by covering during simmering or adding extra broth. If using fresh cauliflower rice, add it later in cooking to avoid over-softening.
Ingredients
- 1 ½ pounds ground beef I use 85%, grass-fed
- 4 cups beef broth
- 3 bell pepper yellow and orange, red
- 28 ounces diced tomatoes canned
- 15 ounce tomato sauce lowest carb, canned
- 12 ounces cauliflower rice frozen
- ½ yellow onion diced
- 4 cloves garlic minced
- 2 tablespoons parsley chopped, fresh
- 1 tablespoon tomato paste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon basil dried
- 1 teaspoon salt
- ½ teaspoon thyme dried
- ½ teaspoon black pepper ground
Instructions
- Heat a large pot or dutch oven to medium and add in the ground beef, half the salt and pepper.
- Brown the ground beef, then remove and set aside.
- Add in the olive oil and butter, then once melted, add in the onion, peppers and remaining salt and pepper. Sauté for a few minutes to until slightly softened and just starting to get some color.
- Add in the garlic and sauté for 15 seconds, then pour in the diced tomatoes, dried thyme, tomato sauce, tomato paste, browned ground beef and beef broth. Simmer uncovered for 15 minutes, then stir in the cauliflower rice and cook for another 5 minutes.
- Add in the parsley and serve.
Notes
- For a thinner soup, simmer with a lid or add 1–2 cups more beef broth to adjust consistency.
- If using fresh cauliflower rice instead of frozen, add it in during the last 10 minutes of cooking to prevent overcooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Calories | 269kcal | 13% |
| Carbohydrates | 10g | 3% |
| Protein | 21g | 42% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
