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Easy Whole30 Stuffed Pepper Soup {whole30 + gluten free + keto}

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5 from 2 reviews

  • Author: Nyssa Tanner
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free


This easy whole30 stuffed pepper soup is a super delicious full meal in a bowl type of a recipe! Made with ground beef, or ground turkey, chicken, or even spicy sausage for a customizable low carb dinner that you will love warming up to! Whole30 compliant, gluten free, and keto friendly.


  • 2 tablespoons olive oil 
  • 1 medium onion, diced 
  • 1 red bell pepper, diced 
  • 2 green bell peppers, diced 
  • 4 cloves of garlic, chopped
  • 1 1/4 pounds ground beef 
  • 1/2 teaspoon dried thyme 
  • 1/2 teaspoon dried oregano
  • pinch of chili flakes (optional)
  • 1/2 teaspoon paprika
  • 1 teaspoon sea salt 
  • 1/2 teaspoon black pepper
  • 1 14.5 ounce can diced tomatoes
  • 1 28 ounce can crushed tomatoes 
  • 4 cups beef broth 
  • 1 tablespoon balsamic vinegar
  • 1 12 ounce bag of frozen cauliflower rice, or about 2 cups worth
  • salt and pepper to taste 
  • parsley to garnish


  1. 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. 
  2. 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. 
  3. Add diced tomatoes, crushed tomatoes, and beef broth. Bring to a simmer and cook, uncovered, for 15-20 minutes, until liquid has reduced slightly and veggies are nice and soft. 
  4. Stir in balsamic vinegar and cauliflower rice, and cook on low for another 3-4 minutes, until cauliflower rice is just tender. 
  5. Season to taste with salt and pepper and serve topped with some fresh parsley if desired. 


To store: This whole30 compliant soup can be stored in a covered container in the refrigerator for up to one week.

To re-heat: To re-heat this healthy soup, simply heat gently on the stove, 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!

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: soup
  • Method: stove top
  • Cuisine: whole30