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close up, overhead image of stuffed pepper soup

Stuffed Pepper Soup

Annie
This Stuffed Pepper Soup is a budget-friendly, one-pan soup recipe. Even better, it only takes a couple simple steps and can be ready to serve in 30 minutes!
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 6
Calories 210 kcal

Ingredients
  

  • 2 tbsp avocado oil
  • 1 lbs ground beef
  • 2 tbsp Italian seasoning
  • 2 tsp garlic powder
  • 1 tsp smoked paprika
  • ¾ tsp salt
  • ½ tsp black pepper
  • 1 yellow onion chopped
  • 3 bell peppers chopped
  • 4 cups low-sodium beef broth
  • 2 cups cauliflower rice
  • 15 oz can petite diced tomatoes
  • 8 oz can tomato sauce
  • Fresh parsley optional for garnish

Instructions
 

  • In a large pot or Dutch oven, heat the oil over medium heat. Add the beef and season with the Italian seasoning, garlic powder, smoked paprika, salt and pepper. Crumble the beef as it cooks.
  • Once the beef is browned, add the onion and peppers and saute for 3-4 minutes, or until the vegetables are softened.
  • Add the broth, cauliflower rice, diced tomatoes, and tomato sauce and stir. Bring the soup to a boil, then reduce the heat and simmer for 10 minutes.
  • Serve with fresh parsley if desired!

Notes

  1. No need to drain the diced tomatoes, the liquid from the can adds a lot of flavor! 
  2. This soup keeps in the fridge well for up to 3 days or in the freezer for up to 3 months.
  3. You can use regular beef broth instead of low-sodium, but I would wait to add the salt until the end. Try the soup first to make sure you don’t overdo the salt.
  4. You can use any color bell peppers, I used green and red. 
  5. Feel free to use fresh tomatoes if desired, about 1 ½ cups. 
 
Net carbs 10.9 g per serving

Nutrition

Serving: 1.5 cupsCalories: 210kcalCarbohydrates: 14.9gProtein: 21gFat: 7.6gCholesterol: 45mgSodium: 783mgFiber: 4gSugar: 8g
Tried this recipe?Let us know how it was!