Paleo Stuffed Pepper Soup |Cooking With Amanda

One of my all-time favorite comfort foods is stuffed pepper soup. I don't like peppers, I'm not a huge soup fan, but for whatever reason, I loved stuffed pepper soup. It was one of the first recipes I learned to cook after I was married and I am almost embarrassed to admit that we ate it probably once a week for several years. It was definitely a favorite.

Recently I had a pretty nasty cold (kids went back to school = mom is sick within a month) and as soon as I started feeling yucky, I started craving that stuffed pepper soup. (With cornbread! But cornbread is a blog post for another day!)

Paleo Stuffed Pepper Soup is so incredibly similar to the version I cooked in the early years of my marriage. The only real difference is the processed canned soup is gone and replaced with tomato sauce and the white rice is replaced with cauliflower rice.

The soup is so easy to make. And did I mention you can have it ready in less than an hour? Yes! The cauliflower rice is takes less than 10 minutes and I always prepare it while the soup is simmering so that it doesn't add any extra time.

When I serve this soup, I keep the cauliflower rice separately because it tends to get a little mushy if you combine everything. Especially if you are storing it in the fridge overnight. So I usually just put rice in my bowl when I'm ready to eat and then top it with the soup. And then stir it all together!

Try this yummy recipe on the next chilly day or next time you are feeling a little under the weather. I promise it will warm you right up and make your day a little bit better!

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Paleo Stuffed Pepper Soup Recipe

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Ingredients

1 teaspoon coconut oil
1 pound lean ground beef
1 onion, diced
1 green bell pepper, diced
1 14.5 ounce can diced tomatoes
1 15 ounce can tomato sauce
2 cups chicken broth
1 teaspoon garlic powder
salt and pepper

For the Cauliflower Rice:

4 cups cauliflower florets
1 teaspoon coconut oil
salt and pepper

Directions

Heat coconut oil in a large pot over medium-high heat. Add ground beef, onion, and bell pepper; cook breaking up the beef until no pink remains. Drain if necessary.
Stir in diced tomatoes, tomato sauce, chicken broth, garlic powder, and salt and pepper. Bring to a boil; cover and lower to a simmer. Simmer for 20 minutes.
While the soup is simmer, grate your cauliflower (or process in a food processor) to create cauliflower rice.
Heat the coconut oil over medium-high heat. Add the grated cauliflower and season with salt and pepper. Cook, stirring frequently, for 3 - 5 minutes or until the cauliflower rice has softened.
To serve, spoon cauliflower rice into bowl and top with the soup. Stir together if desired.