pepper soup

Stuffed Pepper Soup

Stuffed Pepper Soup

This soup is the perfect comfort food while being Whole30, Paleo, and Keto friendly, and Gluten-free!

  • 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
  1. Heat olive oil in a 5 or 6-quart Dutch oven or large pot over medium heat.

  2. Add onion and garlic and cook until translucent, about 2 minutes.

  3. Add ground beef, or turkey, and sausage and cook until brown, about 4-5 minutes.

  4. Add green peppers, broth, canned tomatoes (with liquid), tomato sauce, water, tomato paste, oregano, basil, salt, and pepper. Stir to combine.

  5. 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. 

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