This Healthy Stuffed Pepper Soup is a simple, hearty meal that the whole family will love! It's made with whole food ingredients like cauliflower rice, bell peppers, and a kick of spice! Plus this recipe is easy to prepare, and takes less than an hour to make from start to finish.
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🍴Ingredient Notes
- Fire Roasted Diced Tomatoes - I like using the fire roasted diced tomatoes because it adds a nice flavor to this soup! If you don't have diced tomatoes, swap for crushed tomatoes.
- Ground Beef - You can also sub with ground turkey! It's important to choose quality meat. I personally love Butcher Box meat because there are no added hormones, and the cows are grass fed AND grass finished.
- Diced Bell Peppers - I used green bell peppers, but any color would work!
- Cauliflower Rice - I used frozen, but fresh would work too!
- Filtered Water - After you pour in the diced tomatoes, refill the can with water. You'll need about 28 ounces of water to thin out the broth.
- Uncooked Basmati Rice - Any rice will work with this recipe. You'll need uncooked rice because it absorbs some of the liquid.
- Cloves of Garlic, Minced - You can also swap for garlic powder. (About ½ teaspoon.)
- Chili Powder - If you like a little extra kick, add an extra teaspoon.
🍴Step by Step Instructions
Step 1:
Turn the burner to medium/high heat. Once the pot warms up, add in the meat, onions, and a pinch of salt. (If you're using fresh garlic, add that in too.) Stir around until the meat is broken up and 80% cooked through.
Step 2:
Next, add in the diced tomatoes, bell peppers, cauliflower rice, filtered water, salt, paprika, chili powder, and cumin. Stir well, turn the temperature to medium/low, and cover the pot. Let the soup simmer for 20 minutes.
Step 3:
After 20 minutes, remove the cover and stir in the uncooked rice. Cover the pot and let simmer for another 15-20 minutes. (Or until rice is tender.) Serve hot!
Helpful Tips
- Prepare the peppers and onions with a vegetable chopper! It will save you so much time.
- Fill the tomato can with water to save on cleaning an extra measuring cup. (If you use a 28 ounce can.)
- Top the soup with cubed avocado, fresh cilantro, jalapenos, chips, or toasted tortillas.
- If you are grain-free, skip the rice and use extra cauliflower rice. You could probably go without the water too.
How to store leftovers
Leftovers can be stored in the refrigerator for about 5 days. Any longer than 5 days, and I would put them in a freezer safe glass containers. (Preferably glass.) They will last for a few months in the freezer. I usually put half of the batch in the freezer for days I don’t feel like cooking! If you’re putting some of the soup directly into the freezer, make sure it cools completely before putting it in the freezer.
To reheat, just let the container defrost on the counter or in the refrigerator. You can add some soup to a microwave safe bowl and heat for a few minutes, or add a large amount to a sauce pan and reheat on the stove! (Cover and turn to medium heat - stirring occasionally.)
More soup recipes!
- Paleo Creamy Chicken Soup
- Whole30 Tomato Basil Soup
- Healthy Stovetop Minestrone Soup (Vegetarian)
- Whole30 Stovetop Beef Chili
- Creamy Butternut Squash Soup (Dairy-Free)
After you make this Healthy Stuffed Pepper Soup, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love it as much as I do!
Recipe
Healthy Stuffed Pepper Soup
Equipment
- Large Soup Pot
Ingredients
- 56 Ounces Fire Roasted Diced Tomatoes
- 2 Pounds Ground Beef
- 4 Cups Diced Bell Peppers I used green bell peppers.
- 4 Cups Cauliflower Rice I used frozen, but fresh would work too!
- 28 Ounces Filtered Water
- ⅓ Cup Uncooked Basmati Rice
- 1 Sweet Onion, Diced
Spices
- 2 Cloves of Garlic, Minced
- 1+½ Teaspoons Salt
- ½ Teaspoon Paprika
- 1+½ Teaspoons Chili Powder
- 1 Teaspoon Cumin
Instructions
- Turn the burner to medium/high heat. Once the pot warms up, add in the meat, onions, and a pinch of salt. (If you're using fresh garlic, add that in too.) Stir around until the meat is broken up and 80% cooked through.
- Next, add in the diced tomatoes, bell peppers, cauliflower rice, filtered water, salt, paprika, chili powder, and cumin. Stir well, turn the temperature to medium/low, and cover the pot. Let the soup simmer for 20 minutes.
- After 20 minutes, remove the cover and stir in the uncooked rice. Cover the pot and let simmer for another 15-20 minutes. (Or until rice is tender.) Serve hot!
Notes
Helpful Tips:
- Prepare the peppers and onions with a vegetable chopper! It will save you so much time.
- Fill the tomato can with water to save on cleaning an extra measuring cup. (If you use a 28 ounce can.)
- Top the soup with cubed avocado, fresh cilantro, jalapenos, chips, or toasted tortillas.
- If you are grain-free, skip the rice and use extra cauliflower rice. You could probably go without the water too.
How to store leftovers
Leftovers can be stored in the refrigerator for about 5 days. Any longer than 5 days, and I would put them in a freezer safe glass containers. (Preferably glass.) They will last for a few months in the freezer. I usually put half of the batch in the freezer for days I don’t feel like cooking! If you’re putting some of the soup directly into the freezer, make sure it cools completely before putting it in the freezer. To reheat, just let the container defrost on the counter or in the refrigerator. You can add some soup to a microwave safe bowl and heat for a few minutes, or add a large amount to a sauce pan and reheat on the stove! (Cover and turn to medium heat - stirring occasionally.)Nutrition
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