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–+ servings
White bowl of stuffed pepper soup.

Healthy Stuffed Pepper Soup

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.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course, Soup
Cuisine American, Italian
Servings 8
Calories 372 kcal

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

Serving: 1gCalories: 372kcalCarbohydrates: 27gProtein: 26gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 77mgSodium: 2037mgPotassium: 797mgFiber: 5gSugar: 10gVitamin A: 1490IUVitamin C: 105mgCalcium: 124mgIron: 5mg
Keywords healthy stuffed pepper soup, stuffed pepper soup
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