Stuffed Pepper Soup
This hearty Stuffed Pepper Soup is loaded with seasoned ground beef, colorful bell peppers, onion and cauliflower rice all simmered in a flavorful broth for a delicious one pot meal the whole family will love!
Servings: 6
Ingredients
- 1 lb 90% ground beef
- 1 tablespoon olive oil
- 1 small onion chopped
- 1 red bell pepper seeded and diced
- 1 green bell pepper seeded and diced
- 4 cloves garlic minced
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes or more for heat
- 2 (14.5 oz) cans diced tomatoes
- 1 (15 oz) can tomato sauce (no salt added)
- 2 cups low sodium beef broth
- 2 cups fresh or frozen cauliflower "rice"
- Garnish with fresh parsley
Instructions
- In a large pot or dutch oven over medium-high heat, cook the ground beef, crumbling with a spoon, until browned. Drain off the excess grease and transfer to a plate lined with a paper towel.
- Drizzle olive oil in the hot pan and add in the onion and bell peppers, cooking about 2 to 3 minutes, until onion is translucent and peppers have softened. Stir in the garlic cloves and seasonings, sautéing an Add the browned ground beef back into the pot, along with the rest of the ingredients (except for the cauliflower rice), and bring everything to a boil. Reduce the heat and cover, allowing the soup to simmer for about 20 minutes.
- Add in the cauliflower rice and simmer for an additional 5 to 7 minutes, until cauliflower has softened. Ladle the soup into bowls, season with additional salt and pepper, if desired, and enjoy!
Nutrition
Serving: 1/6th of recipe | Calories: 256kcal | Carbohydrates: 19.9g | Protein: 22g | Fat: 8.8g | Saturated Fat: 3g | Sodium: 564.8mg | Fiber: 6.5g | Sugar: 10.8g