Stuffed Pepper Soup

Stuffed Pepper Soup

This soup is the perfect comfort food while being Whole30, Paleo, and Keto friendly, and Gluten-free!
Prep Time10 mins
Cook Time30 mins
Servings: 6 servings
Calories: 440kcal


  • 1 lb extra-lean ground beef may substitute ground turkey
  • 1 lb sausage
  • 1 tbsp olive oil may substitute avocado oil
  • 4 cloves garlic minced
  • 1 cup onion diced
  • 15 oz tomato sauce
  • 28 oz tomatoes diced
  • 3 tbsp tomato paste
  • 3 green bell peppers seeds removed and chopped
  • 4 cups beef broth no sugar or salt added
  • 1/2 cup water
  • 1 tsp basil dried
  • 2 tsp oregano dried
  • 1 tsp sea salt more or less to taste
  • 1/2 tsp pepper


  • Heat olive oil in a 5 or 6-quart Dutch oven or large pot over medium heat.
  • Add onion and garlic and cook until translucent, about 2 minutes.
  • Add ground beef, or turkey, and sausage and cook until brown, about 4-5 minutes.
  • Add green peppers, broth, canned tomatoes (with liquid), tomato sauce, water, tomato paste, oregano, basil, salt, and pepper. Stir to combine.
  • Bring to a boil, then reduce heat and simmer for about 30 minutes until peppers are very tender.


Feel free to serve over cauliflower rice or a sweet potato to make this soup more filling! You can also freeze this soup for up to 3 months! If you would like to use a slow cooker instead, follow the same instrucions and cook on low for 6 to 8 hours. 


Calories: 440kcal | Carbohydrates: 17g | Protein: 33g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 101mg | Potassium: 1324mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1819IU | Vitamin C: 76mg | Calcium: 75mg | Iron: 5mg

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