Savory Stuffed Pepper Soup (Whole30,Keto)
Published Oct 04, 2019 Updated Oct 10, 2023
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Wouldn’t you agree that soup season is the most magical time of the year. Soup not only is super easy to make, but it’s also cozy and comforting to the soul. This Stuffed Pepper Soup is full of flavor and is perfect to fill a empty tummy. It is Whole30, Keto, Paleo complaint, along with being dairy and gluten free.
Creating soup recipes that are filling and healthy is one of my main goals. I don’t like my soup to be all broth, so I love filling it with a ton of veggies and meat. This soup is so easy and can be whipped up on the stove in less than 30 minutes or put in the crock pot to cook all day.
Stuffed peppers is always one of our go-to dinners all year around, so I just took those same ingredients and turned it into a yummy soup. The main base of this soup is ground beef and sausage along with green peppers, beef broth, green peppers, onions and spices.
Not only is this a great dish for football Sunday or tailgating, but you can take it up a notch by pouring it over a sweet potato. It will for sure fill up all the men in your life and they will be running back for seconds.
Can you freeze this stuffed pepper soup?
Yes! Add this soup to a freezer proof container and freeze up to 3 months. Simply thaw and heat up on the stove top or microwave and serve. I love making 2 big batches and using it as a meal on those days I don’t feel like cooking.
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Like this Stuffed Pepper Soup? Be sure to check out my other favorite soup recipes below.
Stuffed Pepper Soup
Ingredients
- 1 lb extra-lean ground beef or turkey
- 1 lb sausage
- 1 tbsp olive oil
- 4 cloves garlic minced
- 1 cup onion diced
- 15 oz can tomato sauce
- 28 oz diced tomatoes
- 3 tbsp tomato paste
- 3 green bell peppers chopped and seed removed (2.5-3 cups)
- 4 cups beef broth no sugar added
- 1/2 cup water
- 1 tsp dried basil
- 2 tsp dried oregano
- 1 tsp sea salt more or less to taste
- 1/2 tsp pepper
- Optional: Pour over Cauliflower Rice
Instructions
Stove Top Version
- Heat the olive oil in a 5- or 6-quart Dutch oven or large pot over medium-high. Add the onion and garlic and cook until translucent, 2 minutes. Add the beef and sausage and cook until brown, 4 to 5 minutes.
- Remove the seeds and rough chop the green peppers and add to the beef and sausage mixture.
- Add the broth, canned tomatoes (with liquid), tomato sauce, water, tomato paste, oregano, basil, salt, and pepper. Stir to combine.
- Bring to a boil, then reduce the heat and simmer until the peppers are very tender, 30 minutes.
- Divide among bowls and garnish with the parsley before serving.
Slow Cooker Version
- Heat the olive oil in a large skillet over medium-high. Add the tablespoon olive oil and the ground beef and sausage along with the garlic and onion. Cook until the meat is browned and onion is translucent, 2 minutes.
- Transfer to the slow cooker and add the broth, canned tomatoes (with liquid), tomato sauce, water, peppers, tomato paste, oregano, basil, salt, and pepper. Stir to combine.
- Cover and cook on LOW for 6 to 8 hours.
- Divide among bowls and garnish with the parsley before serving.
Notes
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Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was the perfect meal prep – the flavours got better through the week! It’s hearty, filling and delicious!!
Definitely a new favourite!
I was looking for the nutritional information for the stuffed pepper soup.
It is not available for this recipe yet. However, all of my recipes will have nutrition facts by the end of the year. It’s a big job to do.
Is this Italian sausage or breakfast sausage?
Love this recipe!! Easy and can freeze half for another time! I have made this a few times a year for 3 years now!
HI Charly…..so thrilled this recipe is a go to favorite for you. Thank you for your feedback.