Healthy Stuffed Pepper Soup is a cozy, delicious, warm soup that’s perfect for the winter months. It’s low-carb, paleo-friendly, and made with cauliflower rice!
The best healthy stuffed pepper soup recipe
Stuffed peppers are one of my all-time favorite dishes, so I thought I would cozy it up by making it into a nice, warm, comforting soup. I’d say it was pretty successful!
Healthy stuffed pepper soup is different than those that I’ve created in the past. It’s just like eating stuffed peppers, but in soup form! This recipe will definitely be popping up in my rotation pretty frequently because it’s both delicious and healthy.
Stuffed pepper soup is made without grain rice, making it a great low-carb option. By using cauliflower rice, it provides an extra serving of veggies! You may also omit the cheese for a paleo-friendly option. Easy!
Soups are great because they can easily be prepped ahead of time. Make a big batch to enjoy throughout the week, or freeze to have at a later date! Whether you eat soup as often as me, or you only enjoy it from time to time, you’re going to absolutely love this dish!
Ingredients used to make this stuffed bell pepper recipe
Healthy stuffed pepper soup is made using easy, simple, delicious ingredients. Everything is available at your local grocery store, and no “speciality” items are required. Here’s what you’ll need:
- Ground beef (can use turkey or chicken)
- Olive oil
- Yellow onion
- Red pepper
- Green pepper
- Fire roasted diced tomatoes
- Tomato sauce
- Chopped parsley
- Dried basil
- Dried oregano
- Beef broth
- Frozen cauliflower rice
- Optional garnishes: Cheese, parsley
Tools used to make healthy stuffed pepper soup
This is a one pan dinner recipe, which makes prep and clean up that much easier! To make stuffed pepper soup, you will need the following:
- Large pan or dutch oven
- Cutting board
- Chopping knife
- Measuring tools: 1 tsp, 1 tbsp, 1/4 cup, 1 cup
How to make one pan pepper soup
One pot pepper soup is an incredibly easy meal that the entire family will enjoy! Made with tons of veggies, this dish provides vital nutrients while also tasting absolutely delicious. This recipe will require about 45 minutes to prepare.
To make this one pan soup, start by preapring either a large pot or a dutch oven. Heat 1 tbsp of olive oil over medium high heat. Once heated, add the meat and cook until fully browned.
Once the meat is cooked through, drain it.
In the same pot (without the meat), heat the remaining olive oil over medium high heat. Add onion and peppers and cook until soft, about 5 minutes.
Next, add the garlic and cook for one minute.
Stir in the diced tomatoes, tomato sauce, and parsley. Then, add the meat back in.
Stir in the spices and broth. Let simmer over low for 20 minutes, stirring occasionally.
In the last five minutes, add in the frozen cauliflower rice. Stir. The heat will cook the rice.
Finally, top with cheese and parsley, serve, and enjoy!
Available substitution options
Feel free to customize this recipe and make it your own. Below are some substitution options, including those that will make this dish vegetarian and vegan!
- Ground beef: You may use turkey or chicken in place of ground beef. Additionally, if seeking a vegetarian or vegan option, you may use your favorite ground meat substitute.
- Beef broth: For a vegan or vegetarian soup, use vegetable broth in place of beef broth.
- Red pepper: If you only have green peppers on hand, you can use a green pepper in place of red.
- Yellow onion: If desired, a red or white onion will work in place of yellow.
How to make healthy stuffed pepper soup ahead of time
If you’d like to prepare this meal in advance, you’re in luck! This is a great dish for meal prepping or freezing.
To use this dish in your weekly meal prep lineup, simply prepare as instructed above, and refrigerate in individual airtight containers. Enjoy within 3-5 days.
Similarly, you may prepare this dish to eat at a later date. To do so, follow the instructions above, and then place in a large airtight container. Freeze. Before eating, remove the soup from the freezer and allow it to thaw. Once adequately thawed (it should come out of the container easily), place in a large pot or dutch oven and heat on medium high heat, stirring frequently. Enjoy frozen soup within 3 months.
Note: As an alternative, you may choose to freeze in multiple containers to enjoy in smaller batches.
Enjoy more soup recipes
Soups make such warm, cozy meals. If you liked this pepper soup recipe, you’ll love these options as well!
- 1 lb ground beef (can use turkey or chicken)
- 2 tbsp olive oil, divided
- 1 small yellow onion, diced
- 1 small red pepper, deseeded + diced
- 1 small green pepper, deseeded + diced
- 2 cloves garlic, minced
- 2 14.5oz cans fire roasted diced tomatoes
- 1 15oz can tomato sauce
- 1/4 cup chopped parsley
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp salt
- 1 tsp pepper
- 2–3 cups beef broth, depending on how thick you want it to be
- 3 cups frozen cauliflower rice
- In a large pot or dutch oven, heat 1 tbsp olive oil over medium high heat. Once cooked, drain the meat.
- In the same pan (without the meat), heat remaining olive oil over medium high heat. Add onion and peppers and cook until soft, about 5 minutes.
- Add in garlic and cook for a minute.
- Stir in diced tomatoes, tomato sauce, and parsley. Then add the meat back in.
- Stir in spices and broth. Let simmer over low for 20 minutes, stirring occasionally.
- In the last five minutes, add in frozen cauliflower rice. Stir. The heat will cook the rice.
- Serve! Optional: add cheese and parsley.
* to make in the Instant Pot: Saute meet with olive oil, onion, and peppers on saute function. Add in garlic at the last minute. Turn off saute function and add in diced tomatoes, tomato sauce, broth, salt, pepper, oregano, basil, parsley. Place lid on and cook manual for 10 minutes. Let naturally release for 10 minutes then quick release. Stir in cauliflower rice. It will cook in the hot soup.
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