Stuffed Pepper Soup
A delightful twist on traditional stuffed peppers, this hearty soup combines fresh vegetables, meats, and spices for a comforting dish perfect for any occasion.
Ingredients
Meats
- 1 lb extra-lean ground beef or turkey You can use either ground beef, turkey, or a combination.
- 1 lb sausage Use your favorite type of sausage.
Vegetables
- 4 cloves garlic (minced) Freshly minced garlic adds more flavor.
- 1 cup onion (diced) Diced onion for flavor.
- 3 medium green bell peppers (chopped, seeds removed) Roughly 2.5-3 cups when chopped.
Liquids & Sauces
- 1 tbsp olive oil For sautéing.
- 15 oz can tomato sauce
- 28 oz can diced tomatoes
- 3 tbsp tomato paste
- 4 cups beef broth (no sugar added) Ensure it's gluten-free if necessary.
- 1/2 cup water
Spices
- 1 tsp dried basil
- 2 tsp dried oregano
- 1 tsp sea salt Adjust based on preference.
- 1/2 tsp pepper
Optional
- as needed cauliflower rice Pour over before serving for a low-carb option.
Instructions
Stove Top Version
- Heat the olive oil in a large pot over medium heat. Sauté the diced onion and minced garlic until they are translucent and fragrant.
- Add the ground beef (or turkey) and sausage. Cook until the meat is no longer pink, breaking it apart with a spoon while stirring.
- Add the chopped bell peppers, tomato sauce, diced tomatoes, and tomato paste. Mix well with the meat and onions.
- Pour in the beef broth and water. Season with dried basil, dried oregano, sea salt, and black pepper. Stir to combine.
- Bring the soup to a gentle boil, then reduce the heat and let it simmer uncovered for about 25 to 30 minutes until the bell peppers are softened.
- If using cauliflower rice, prepare it separately according to package instructions and serve as a base for the soup.
Slow Cooker Version
- In a skillet, heat the olive oil and sauté the onion and garlic until soft. Transfer to the slow cooker.
- In the same skillet, brown the ground beef (or turkey) and sausage until browned, then drain the fat and add to the slow cooker.
- Add the chopped bell peppers, tomato sauce, diced tomatoes, tomato paste, beef broth, and water to the slow cooker.
- Season with dried basil, oregano, salt, and pepper. Mix well.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until everything is tender.
- Serve over cauliflower rice if desired.
Notes
For best results, use fresh ingredients. Adjust seasonings based on taste. To store, cool completely and transfer to airtight containers; refrigerate for up to four days or freeze for longer storage.