Stuffed Pepper Soup (Paleo/Whole 30 Options)
Lightened Up Stuffed Pepper Soup has all the flavor of your favorite stuffed peppers suspended in a flavorful broth. Cauliflower Rice adds nutrition and keeps things on the lighter side.
Servings 6 servings
Calories 295kcal
Ingredients
- 2 teaspoons olive oil
- 1 pounds ground chuck
- 1 yellow onion diced
- 1 garlic clove minced
- 2 bell peppers any color
- ¼ cup white wine optional
- 2 teaspoons tomato paste
- 6 cups chicken stock or bone broth
- 1 can 14 ounces fire roasted diced tomatoes, drained
- 1 teaspoon Italian seasoning
- 1 large pinch crushed red pepper
- ¼ cup white rice
- 1 cup cauliflower rice
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the olive oil in a large pot set over medium-high heat. Add the ground beef and cook, breaking up with a spoon until browned, about 5 minutes. Transfer the meat to a plate, leaving about 2 tablespoons of juices in the pot.
- Add the onion, garlic, and bell peppers to the pot and cook until softened, about 5 minutes. Stir in the wine, if using, and cook until mostly evaporated.
- Stir in the crushed red pepper and tomato paste and cook 1-2 minutes. Add the chicken stock and tomatoes; return the beef to the pot and bring the soup to a boil. Add the rice and simmer 10-15 minutes, or until cooked through. Stir in the cauliflower rice and parsley and cook until warmed through. Season to taste with salt and pepper.
Notes
For a whole 30 version, omit the wine and white rice; stir in 2 cups of cauliflower rice at the end. For a paleo option, skip the wine and/or rice if you don't eat those.
Nutrition
Calories: 295kcal | Protein: 20g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 48mg | Sodium: 189mg | Sugar: 5g