Stuffed Pepper Soup
This Stuffed Pepper Soup has all the hearty and delicious flavors you love from stuffed peppers in a cozy and comforting soup. A cozy and comforting soup that you can make on the stove, slow cooker or Instant Pot making it the perfect healthy lunch or dinner. Gluten-free, dairy-free, paleo, low carb, keto, Whole30 compliant and easily vegan!
Ingredients
- 2 tbsp avocado oil or olive oil
- 1 large onion finely chopped
- 4 garlic cloves finely chopped
- 2 red bell peppers chopped (with seeds & stems removed)
- 1 green bell pepper chopped (with seeds & stems removed)
- 1 lb ground turkey or sub with ground vegan crumbles or ground protein of choice
- Salt & pepper to taste
- 1 tsp dried oregano
- 1 tsp dried thyme
- 3 tbsp tomato paste
- 1 28-ounce can crushed tomatoes
- 1 14.5-ounce can diced tomatoes
- 3 cups beef broth or vegetable broth or more as needed
- 1 tablespoon balsamic vinegar
- 2 cups fresh or frozen riced cauliflower , you can also sub with regular white rice if you're not grain-free.
- Chopped fresh parsley for garnish
Garnish:
- Chopped fresh herbs + black pepper + red chili flakes + gf crackers / or crusty bread of choice
Instructions
Stovetop Method
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Heat oil in a large Dutch oven or soup pot over medium heat. Add the onion and sauté for 3-4 minutes. Add the garlic and peppers,and cook, stirring frequently with a wooden spoon. Cook for about 4-5 minutes, or until the onions and peppers are soft and starting to caramelize.
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Push the vegetables to the side and add the ground turkey. Season with salt, black pepper, oregano and thyme. Cook until brown, while crumbling with a spatula or a spoon.
Add the tomato paste, diced tomatoes, crushed tomatoes and broth (add more as needed). Increase the heat and bring the soup to a boil.
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Reduce heat to medium and simmer for 15 -20 minutes uncovered, or until the liquid has slightly reduced.
Stir in the balsamic vinegar and the riced cauliflower. Cook on medium-low for another 4-6 minutes, or until the cauliflower is just tender.
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Taste and add more seasonings, to taste as needed.
Remove the pot from the heat and garnish with fresh parsley.
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Ladle into a bowl, garnish with more fresh parsley, black pepper, crushed red pepper flakes, rustic sourdough / grain-free gluten-free bread or grain-free crackers, if desired.
Slow Cooker Method
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Sauté the aromatics and ground protein: To make crock pot stuffed pepper soup, sauté the onions in a large Dutch oven or soup pot over medium heat. Add the garlic and peppers, and cook, stirring frequently with a wooden spoon. Cook for about 4-5 minutes, or until the onions and peppers are soft and starting to caramelize. Push the vegetables to the side and add the ground turkey. Season with salt, black pepper, oregano and thyme. Cook until brown, while crumbling with a spatula or a spoon.
Transfer to slow cooker: Then transfer to a large 5-6-quart slow cooker. Stir in the tomato paste, diced tomatoes, crushed tomatoes and broth (add more as needed), and stir until well combined. Cook on LOW for 4 hours or HIGH for 2-3 hours.
Adjust seasonings: Stir in the riced cauliflower. Cook on HIGH for another 10-20 minutes, or until the cauliflower rice is just tender. Stir in the balsamic vinegar. Taste and adjust seasonings to taste, adding more salt, seasonings to taste.
Serve and enjoy: When ready to serve, ladle into a bowl, garnish with more fresh parsley, black pepper, crushed red pepper flakes, rustic sourdough / grain-free gluten-free bread or grain-free crackers, if desired.
Instant Pot Method
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Sauté the aromatics: For Instant Pot stuffed pepper soup, sauté the onions in the inner pot of the pressure cooker for 2-3 minutes. Add the garlic and peppers, and cook, stirring frequently with a wooden spoon. Cook for about 4-5 minutes, or until the onions and peppers are soft and starting to caramelize. Push the vegetables to the side and add the ground turkey. Season with salt, black pepper, oregano and thyme. Cook until brown, while crumbling with a spatula or a spoon. Stir in the tomato paste, diced tomatoes, crushed tomatoes and broth (add more as needed), and stir until well combined.
Pressure cook: Place lid on Instant Pot, turn vent to SEALING position, and hit MANUAL or PRESSURE COOK / HIGH for 4 minutes. The Instant Pot will take a few minutes to reach pressure. Allow a 10-minute natural release, then do a gradual quick release to release remaining pressure.
Adjust seasonings: When pin drops, open lid, stir in the balsamic vinegar and the riced cauliflower. Press SAUTE and cook for another 4-6 minutes, or until the cauliflower is just tender.
Serve and enjoy: When ready to serve, ladle into a bowl, garnish with more fresh parsley, black pepper, crushed red pepper flakes, rustic sourdough / grain-free gluten-free bread or grain-free crackers, if desired.
Recipe Notes
How to store: Store in an airtight container in the fridge. It will last for up to 4 days.
To reheat your soup, set it over medium-low heat. Be sure you don't let the soup come to a boil - remove it from the heat once it's warm. You can also pop your soup in the microwave, covered, and heat it at 15-second intervals until warm.
How to freeze:
Just store it in a well-covered container and let it thaw overnight in the fridge before reheating. Frozen potato soup will last for up to 3 months!