There’s nothing quite like a bowl of warm, hearty soup to bring comfort and nourishment, especially on busy weeknights or chilly evenings. Paleo Stuffed Pepper Soup is a delicious and easy-to-make dish that combines all the flavors of classic stuffed peppers in a rich, savory broth. Instead of the time-consuming process of stuffing individual peppers, this soup simplifies things by letting all the ingredients simmer together, creating a meal that’s both effortless and incredibly satisfying.
PrintPaleo Stuffed Pepper Soup: A Hearty and Healthy Comfort Meal
This Paleo Stuffed Pepper Soup is the ultimate one-pot wonder! Made with juicy ground beef, vibrant bell peppers, and a savory tomato broth, it delivers all the flavors of classic stuffed peppers without the hassle. It’s nutrient-dense, protein-packed, and bursting with warmth in every bite. Plus, it’s grain-free, dairy-free, and Whole30-approved—healthy eating has never been this delicious! Perfect for batch cooking, cozy nights, or a wholesome lunch. Grab your spoon and savor the goodness!
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- Total Time: 35 minutes
- Yield: 8 servings 1x
Ingredients
- 2 tablespoons garlic oil (or olive oil for a milder flavor)
- 2 pounds ground beef (or ground chicken for a leaner option)
- 1 teaspoon salt (adjust to taste)
- 2 teaspoons Italian seasoning (or a mix of dried basil, oregano, and thyme)
- 2 (14.5oz) cans diced fire-roasted tomatoes (adds depth of flavor)
- 1 cup strained tomatoes (or tomato sauce if not following a low-FODMAP diet)
- 3 whole bell peppers (not green), chopped (red, orange, or yellow for natural sweetness)
- 1 bunch green onions, chopped (about ½ cup, adds a mild onion flavor)
- ½ cup water (for stovetop cooking)
- 3 cups white rice or cauliflower rice (for serving)
Instructions
- Sauté the Beef: Press the “Sauté” button on your Instant Pot and add garlic oil. Once hot, add the ground beef, salt, and Italian seasoning. Cook for 6-8 minutes, breaking up the meat with a spoon, until fully browned. Press “Cancel” when done.
- Add the Vegetables: Stir in the fire-roasted tomatoes, strained tomatoes, chopped bell peppers, and green onions until evenly mixed.
- Pressure Cook: Secure the Instant Pot lid, ensuring the valve is set to “Sealing”. Press “Manual”, then adjust the timer to 10 minutes.
- Release Pressure & Serve: Once cooking is complete, press “Cancel” and quick-release the pressure by carefully turning the valve to “Venting.” Open the lid, stir the soup, and serve hot with white rice or cauliflower rice.
Notes
Tips for Cooking Meat Perfectly
- Browning for Flavor: When browning ground beef, let it sear for a minute before stirring. This enhances the flavor and prevents steaming.
- Draining Fat: If using higher-fat ground beef, drain excess fat after browning to avoid an overly greasy soup.
Preventing Watery Soup
- If your soup turns out too thin, let it simmer uncovered for a few minutes to reduce excess liquid.
- If using fresh tomatoes, they may release extra juice. Adjust by adding a small amount of tomato paste to thicken.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
This soup is ideal for beginner cooks because it requires minimal prep work, uses simple, wholesome ingredients, and can be made in just one pot. Whether you’re following a Paleo, Whole30, or gluten-free diet, this recipe is an excellent choice. The combination of tender ground beef, sweet bell peppers, and rich fire-roasted tomatoes creates a comforting, nutrient-dense meal that’s packed with protein, fiber, and essential vitamins.
Another reason this recipe is perfect for beginners is that it’s incredibly forgiving and customizable. You can easily swap ingredients based on availability, use either an Instant Pot or stovetop, and adjust the seasoning to your taste. Plus, it makes for fantastic leftovers, meaning you’ll have delicious, ready-to-eat meals throughout the week.
Let’s dive into how you can make this easy and flavorful Paleo Stuffed Pepper Soup in your own kitchen.
Ingredients and Preparation
Ingredients (Serves 8)
- 2 tablespoons garlic oil (or olive oil for a milder flavor)
- 2 pounds ground beef (or ground chicken for a leaner option)
- 1 teaspoon salt (adjust to taste)
- 2 teaspoons Italian seasoning (or a mix of dried basil, oregano, and thyme)
- 2 (14.5oz) cans diced fire-roasted tomatoes (adds depth of flavor)
- 1 cup strained tomatoes (or tomato sauce if not following a low-FODMAP diet)
- 3 whole bell peppers (not green), chopped (red, orange, or yellow for natural sweetness)
- 1 bunch green onions, chopped (about ½ cup, adds a mild onion flavor)
- ½ cup water (for stovetop cooking)
- 3 cups white rice or cauliflower rice (for serving)
Ingredient Substitutions and Notes
- Protein Options: While ground beef provides a deep, savory flavor, you can substitute with ground chicken or turkey for a lighter alternative.
- Bell Peppers: Using red, yellow, or orange bell peppers instead of green ensures a milder, naturally sweet taste. Green peppers can sometimes taste slightly bitter, which may not be ideal for everyone.
- Tomato Variations: If you don’t have fire-roasted tomatoes, substitute with regular canned diced tomatoes and add ½ teaspoon smoked paprika to replicate the smoky flavor.
- Rice Choices: For a low-carb or Whole30 option, use cauliflower rice instead of white rice. If you’re not following a Paleo diet, quinoa is another great alternative.
Step-by-Step Cooking Instructions
Instant Pot Instructions
- Sauté the Beef: Press the “Sauté” button on your Instant Pot and add garlic oil. Once hot, add the ground beef, salt, and Italian seasoning. Cook for 6-8 minutes, breaking up the meat with a spoon, until fully browned. Press “Cancel” when done.
- Add the Vegetables: Stir in the fire-roasted tomatoes, strained tomatoes, chopped bell peppers, and green onions until evenly mixed.
- Pressure Cook: Secure the Instant Pot lid, ensuring the valve is set to “Sealing”. Press “Manual”, then adjust the timer to 10 minutes.
- Release Pressure & Serve: Once cooking is complete, press “Cancel” and quick-release the pressure by carefully turning the valve to “Venting.” Open the lid, stir the soup, and serve hot with white rice or cauliflower rice.
Stovetop Instructions
- Cook the Beef: Heat garlic oil in a large pot over medium heat. Add ground beef, salt, and Italian seasoning, breaking the meat apart with a spoon. Cook for 6-8 minutes, stirring occasionally, until browned.
- Add the Vegetables: Stir in the fire-roasted tomatoes, strained tomatoes, chopped bell peppers, and green onions until combined.
- Simmer: Pour in ½ cup water, bring the mixture to a gentle boil, then reduce heat to low. Cover and let it simmer for 20 minutes, stirring occasionally.
- Serve: Ladle the soup into bowls and serve hot with white rice or cauliflower rice.
Beginner Cooking Tips
Tips for Cooking Meat Perfectly
- Browning for Flavor: When browning ground beef, let it sear for a minute before stirring. This enhances the flavor and prevents steaming.
- Draining Fat: If using higher-fat ground beef, drain excess fat after browning to avoid an overly greasy soup.
Preventing Watery Soup
- If your soup turns out too thin, let it simmer uncovered for a few minutes to reduce excess liquid.
- If using fresh tomatoes, they may release extra juice. Adjust by adding a small amount of tomato paste to thicken.
Balancing Flavors
- If the soup tastes too acidic, stir in ½ teaspoon honey or a splash of coconut milk to balance the flavor.
- For an extra depth of flavor, add a teaspoon of balsamic vinegar just before serving.
Storage and Reheating
How to Store Leftovers
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Divide into portion-sized containers and freeze for up to 3 months.
- Reheat: Warm on the stovetop over medium heat, or microwave in 30-second intervals, stirring between each.
Serving Suggestions
This Paleo Stuffed Pepper Soup is filling on its own, but pairing it with the right sides can make it even more satisfying.
Side Dishes
- Simple Green Salad: A fresh side salad with olive oil and lemon dressing complements the richness of the soup.
- Roasted Vegetables: Serve with roasted zucchini, carrots, or asparagus for extra nutrition.
- Grain-Free Crackers: If you’re following a gluten-free diet, serve with crunchy grain-free crackers.
Soup Toppings
- Fresh Herbs: Sprinkle with fresh parsley or cilantro for a burst of freshness.
- Avocado Slices: Adds creaminess and healthy fats.
- Lemon Wedge: A squeeze of fresh lemon juice enhances the flavors.
Frequently Asked Questions
1. Can I use ground chicken instead of beef?
Yes! Ground chicken will give the soup a lighter texture while keeping it flavorful.
2. What if I don’t have an Instant Pot?
No problem! Follow the stovetop instructions for a slightly longer but equally delicious version.
3. How can I make this soup spicier?
Add ½ teaspoon crushed red pepper flakes or a diced jalapeño while cooking the beef for extra heat.
4. Can I make this soup in advance?
Absolutely! This soup tastes even better the next day, as the flavors have time to meld.
Conclusion
This Paleo Stuffed Pepper Soup is the perfect beginner-friendly recipe—it’s easy to prepare, packed with nutrients, and incredibly flavorful. The combination of ground beef, sweet bell peppers, and fire-roasted tomatoes creates a comforting dish that’s both wholesome and satisfying. Whether you’re making it for a quick weeknight meal or meal-prepping for the week, this soup is sure to become a favorite.
If you try this recipe, let me know how it turned out! Feel free to share your experience in the comments and ask any questions. Happy cooking!