This hearty Stuffed Pepper Soup is filled with seasoned ground beef, colorful peppers, onions, and cauliflower rice, all simmered in a flavorful broth for a delicious one-pot meal the whole family will love!
Oh how I love soup season and this One Pot Stuffed Pepper Soup recipe is definitely a favorite! We love stuffed peppers in our house, but this soup has all of those same delicious ingredients, but much quicker and easier to make! Colorful peppers, seasoned ground beef, chopped onions, and cauliflower rice (or you can use regular rice), all simmered together in a flavorful broth, making this such a healthy and delicious soup.
Why you will love this recipe
- Same taste as stuffed peppers, but in soup form!
- Easily made in just 30 minutes.
- You only need one pot, which makes cleanup easy.
- This recipe is gluten-free, dairy-free, and low-carb.
Ingredients you will need
- Ground beef – I used 90% lean ground beef, but you can use ground chicken, ground turkey, ground pork, or even sausage in this soup. You can also replace the meat with beans to make it a vegetarian or vegan meal.
- peppers – a combination of red and green peppers were used in this soup, but any color pepper will work.
- onion – you can use a white or yellow onion in this soup.
- garlic – it really enhances the flavor and is a must in this soup!
- tomatoes – you will need two cans of diced tomatoes and one can of tomato sauce. Don’t hesitate to use fire-roasted tomatoes for even more flavor!
- Beef broth – I used low sodium beef broth, but you can also use vegetable broth or any other broth you have in your pantry.
- cauliflower rice – this is a great low carb option and packs even more veggies into this meal. You can also use cooked rice or even quinoa.
- seasonings – I used a combination of Italian seasoning, salt and pepper. You can also use oregano and dried basil if you don’t have Italian seasoning on hand.
- Fresh parsley – adds a touch of color to this soup and a nice fresh taste!
How to make stuffed pepper soup
- Brown the meat. In a large saucepan or Dutch oven over medium-high heat, cook the ground beef, breaking it up with a spoon, until browned. Drain excess fat and transfer to a plate lined with a paper towel.
- Brown the vegetables. Pour a little olive oil into the hot pan and add the onion and peppers, cook for about 2 to 3 minutes, until the onion is translucent and the peppers have softened. Stir in garlic cloves and seasonings, sautéing for about 30 seconds more until fragrant.
- Let the soup simmer. Add the browned ground beef again, as well as the rest of the ingredients (except the cauliflower rice), and bring everything to a boil. Reduce the heat and cover, letting the soup simmer for about 20 minutes.
- Add the rice to the cauliflower. Add the rice to the cauliflower and simmer for another 5 to 7 minutes, until the cauliflower has softened. Ladle the soup into bowls, season with additional salt and pepper, if desired, and enjoy!
How to Serve Stuffed Pepper Soup
- Add fresh toppings like grated cheese, sour cream, fresh herbs and avocado slices.
- If cauliflower rice isn’t your thing, pour the soup over cooked rice or stir it directly into the soup. You want to make sure you add cooked rice, as uncooked rice will absorb a lot of the liquid.
- Serve with a side salad and crusty bread or cornbread!
Preparation and storage
Tidy: Leftovers of this stuffed pepper soup will keep in your refrigerator in an airtight container until 5 days. You can easily reheat this soup in the microwave or on the stovetop for a quick and delicious meal.
Freeze: If you plan to freeze this soup, let it cool completely first, then store it in an airtight container in the freezer until 3 months. When ready to enjoy, let the soup thaw completely in the refrigerator. Reheat it in a pot on the stove or reheat individual portions in the microwave.
More Delicious Soup Recipes
- Chicken and Wild Rice Soup – the perfect cozy soup full of flavor and loaded with chicken, vegetables and tender wild rice
- Creamy Broccoli Cheddar Soup – a delicious low-carb soup packed with veggies and made in under 30 minutes
- Chicken Tortilla Soup – the perfect weeknight meal that can easily be made in your Instant Pot, slow cooker, or even right on the stovetop
- Spicy Sausage and Kale Soup – hearty, loaded with a variety of vegetables and kale, all simmered in a flavorful beef broth, diced tomatoes and yes, a whole jar of salsa!
- Sausage and Spinach Tortellini Soup – creamy, cozy and made with cheese tortellini, sausage and fresh vegetables
- Detoxifying and immune-boosting chicken soup – the perfect cold and flu remedy, packed with immunity-boosting antioxidants and tastes delicious
I hope you all enjoy this stuffed pepper soup and if you love this recipe as much as we do, leave me a five star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recipes!
- Preparation time: 10 minutes
- Cooking time: 30 mins
- Total time: 40 minutes
Ingredients
- 1 lb 90% ground beef
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 red pepper, seeded and diced
- 1 green pepper, seeded and diced
- 4 Minced garlic cloves
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (or more for heat)
- 2 (14.5 oz.) cans of diced tomatoes
- 1 (15 oz) can of tomato sauce (no salt added)
- 2 cups low sodium beef broth
- 2 cups fresh or frozen cauliflower “rice”
- Garnish with fresh parsley
Instructions
- In a large saucepan or Dutch oven over medium-high heat, cook the ground beef, breaking it up with a spoon, until browned. Drain excess fat and transfer to a plate lined with a paper towel.
- Drizzle some olive oil into the hot pan and add the onion and peppers, cook for about 2 to 3 minutes, until the onion is translucent and the peppers have softened. Stir in the garlic cloves and seasonings, sauté and return the browned ground beef to the pan, along with the rest of the ingredients (except the cauliflower rice), and bring everything to a boil. Reduce the heat and cover, letting the soup simmer for about 20 minutes.
- Add the rice to the cauliflower and simmer for another 5 to 7 minutes, until the cauliflower has softened. Ladle the soup into bowls, season with additional salt and pepper, if desired, and enjoy!
Nutritional intake:
- Portion: 1/6th of the recipe
- Calories: 256
- Sugar: 10.8g
- Sodium: 564.8mg
- Fat: 8.8g
- Saturated fat: 3g
- Carbohydrates: 19.9g
- Fiber: 6.5g
- Protein: 22g
*Please note that all nutritional information is estimates only. Values vary between brands, so we encourage you to calculate them yourself for more accurate results.
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