Cauliflower Rice Stuffed Pepper Soup

This cauliflower rice stuffed pepper soup is an incredibly delicious full-meal-in-a-bowl type of a recipe! Made with lots of veggies, flavorful spices, ground beef, ground turkey, or ground chicken (or even spicy sausage!) it’s a customizable low carb dinner that you will love warming up to! Whole30 compatible, gluten free, and keto friendly.

It’s a Whole30 month! And I have so many delicious recipes that I can’t wait to share with you. Starting with this easy cauliflower rice stuffed pepper soup. It’s made with plenty of veggies, ground beef (or turkey, chicken, or sausage!), flavorful spices, and your favorite broth.

Not gonna lie – soup is one of my favorite winter meals. As long as it’s filling & flavorful I am a happy gal. Love it so much I’d even eat the leftovers for breakfast. Don’t knock it until you’ve tried it 😉 especially if you’re looking for some egg free Whole30 breakfast ideas.

This stuffed bell pepper soup also freezes like a DREAM, so it’s super easy to make a double batch and stash the other half in the freezer for a rainy day.

Why you’ll love this recipe

This stuffed pepper soup is:

• Super flavorful
• Easy to make
• Bursting with colorful veggies
• Wholesome
• Filling
• Customizable
• Satisfying
• Comforting
• SO delicious!

First of all – what is stuffed pepper soup?

Stuffed pepper soup is soup that is a de-constructed version of stuffed bell peppers.

A classic comfort food recipe that many of us grew up eating – especially my midwest people! The iconic stuffed bell pepper recipe involves bell peppers that are stuffed with a mixture of tomatoes, ground beef, rice, and cheese.

So, this recipe is stuffed peppers in soup form, but lightened up a bit by swapping the rice for cauliflower rice, and leaving out the cheese. These swaps make this recipe whole30 compatible, and paleo and keto friendly!

Ingredients

One of the reasons that I love this soup recipe so much is that it is made with a combination of fresh ingredients and some pantry staples. This makes it easy to throw together on a busy night without sacrificing any flavor.

(If you’re already ready to get started, scroll all the way down to the bottom for the full recipe!)

Here’s exactly what you need to make it

• Olive oil – For sautéing the veggies and meat. You could easily swap another fat like ghee, coconut oil, or avocado oil in place of olive oil.
• Onion – Finely diced for a delicious flavor base.
• Bell peppers – Both red and green bell peppers work perfectly in this recipe! I used a mix of both, but you could use whatever you prefer.
• Garlic
• Ground beef – I chose to use ground beef in this recipe because it’s the meat that’s most often used in stuffed bell peppers. You could also swap the ground beef for ground turkey, chicken, or sausage.
• Spices – A mix of dried thyme, oregano, chili flakes (optional), paprika, and salt and pepper give this soup a serious boost in flavor.
• Diced & crushed tomatoes
• Broth – Beef broth, chicken broth, and vegetable broth will all work.
• Balsamic vinegar – This is an optional ingredient, but it does help bring all the flavors of the soup together.
• Cauliflower rice
• Salt + pepper – To taste!
• Parsley – For a little something extra as a garnish. Not required, but delicious if you have it on hand.

How to make this soup

This is where the easy part of this soup recipe comes in! After all your ingredients are prepped it only takes a few simple steps and a little patience as everything simmers together and the flavors deepen.

Here’s the step-by-step instructions

Step 1: Sauté the veggies

Heat 2 tablespoons olive oil over medium high heat. Add onion, peppers, and garlic, and cook, stirring occasionally for about 6-8 minutes, until soft and starting to caramelize. 

Step 2: Add the ground beef & spices

Make a space in the center of the pot and add the ground beef, thyme, oregano, paprika, sea salt, and black pepper. Cook, breaking up with a spatula or spoon, until beef is almost completely cooked. 

Step 4: Add the diced tomatoes and broth

Add diced tomatoes, crushed tomatoes, and broth. Bring to a simmer and cook, uncovered, for 15-20 minutes, until liquid has reduced slightly and veggies are nice and soft. 

Step 5: Add vinegar and cauliflower rice to briefly cook

Stir in balsamic vinegar and cauliflower rice, and cook on low for another 3-4 minutes, until cauliflower rice is just tender. 

Step 6: Season to taste and serve!

Season to taste with salt and pepper and serve topped with some fresh parsley if desired. 

How to store, re-heat, and freeze

To store: This soup can be stored in a covered container in the refrigerator for up to one week.

To re-heat: Simply heat gently on the stove in a small pot, stirring frequently, until warm. Alternatively it can be re-heated in the microwave.

To freeze: This soup freezes perfectly. To thaw, transfer to the refrigerator overnight, and warm gently on the stove before serving. This recipe would be an excellent way to get a bit ahead on some meal prep for nights when you just don’t feel like cooking!

If you love this stuffed pepper soup please let us know by leaving a REVIEW and RATING below!

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