Stuffed Pepper Soup

  • Serving Size4


    • 1 lb grass fed ground beef
    • 1 (14.5oz) can diced fire roasted canned tomatoes
    • 1/2 c strained tomatoes (or tomato sauce)
    • 1 red bell pepper, chopped
    • 1 yellow bell pepper, chopped
    • 1/2 bunch green onions chopped- about 1/2 cup
    • 1 1/2 c or 12 oz of cauliflower rice
    • 2 T approved oil
    • 2 garlic cloves, minced
    • 1/2 teaspoon salt
    • 1 tsp Italian seasoning
    • 1/4 c water (for stove-top)


    For the Instant Pot:


    Press the “saute” button and add the oil, beef, garlic, salt, and seasoning and cook for 6-8 minutes, breaking up the meat and stirring regularly. 


    Add in the tomatoes, peppers, and green onions and stir well.


    Place the lid on, make sure the valve is closed. Press the “manual” button and then adjust the time to 10 minutes.


    Hit “cancel” and release the pressure. I find placing a towel over the valve is the best way to handle all the steam coming out. Serve over cauliflower rice. 

    For the Stove top:


    Add approved oil to a large skillet and cook the peppers over medium heat for 5 minutes, until tender.


    Add the beef, garlic, salt, and seasoning and cook until browned, 5-7 minutes. Add in the tomatoes, green onions and water and cook 10 minutes. 

    Recipe adapted from:         

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