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Savory Stuffed Pepper Soup (Whole30,Keto)

KMFPW30
October 4, 2019 | Author: Ashley McCrary

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.

Stuffed Pepper Soup

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 Pepper Soup

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.

Stuffed Pepper Soup

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.

Stuffed Pepper Soup

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.

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Stuffed Pepper Soup

This Stuffed Pepper Soup is filled with ground beef, sausage, peppers, tomatoes, onions and lots of herbs. Perfect for an easy weeknight dinner and can even be poured over a sweet potato to make it even more filling. This recipe is Whole30, Keto and Paleo compliant.

  • Total Time: 40 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 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) (2.53 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

  1. 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.
  2. Remove the seeds and rough chop the green peppers and add to the beef and sausage mixture.
  3. Add the broth, canned tomatoes (with liquid), tomato sauce, water, tomato paste, oregano, basil, salt, and pepper. Stir to combine.
  4. Bring to a boil, then reduce the heat and simmer until the peppers are very tender, 30 minutes.
  5. Divide among bowls and garnish with the parsley before serving.

Slow Cooker Version

  1. 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.
  2. 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.
  3. Cover and cook on LOW for 6 to 8 hours.
  4. Divide among bowls and garnish with the parsley before serving.

Notes

 

  • Author: Ashley McCrary
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Appetizer, Main Dish, soup

42 thoughts on "Savory Stuffed Pepper Soup (Whole30,Keto)"

  1. Taylor says:

    My family loved this! I made it in the instant pot. Sautéed the meat and veggies in batches first and cooked on manual for 10 minutes, per Ashley’s suggestion. It turned out so great and it made a pretty big batch so we had leftovers, too! Thank you, Ashley!

    1. Ashley McCrary says:

      SO happy to hear! Thank you

  2. Megan Gravina says:

    Just finished making this. So hearty and absolutely delicious!

  3. Stephanie says:

    Just made this for lunch while I was meal prepping. DELICIOUS!!!

  4. Angie says:

    This is one of THE BEST soups I have ever made!!! Thank you!

    1. Ashley McCrary says:

      Such a great compliment. Thank you so much!

  5. Rebekah Korpan says:

    This soup is so good! The best part is all my kids love it too! A must add to your regular rotation.

    1. Ashley McCrary says:

      Yay…….I made your recipe rotation!!!! It’s so reassuring to have created an easy meal you can prepare and the kids are all on board. Hearing this makes my love for healthy food recipe creation a joy:-) Thank you for sharing!! Blessings your way!

  6. Kelsey says:

    This has become a go to recipe since I found it back in fall! Just made my third batch. Even got a coworker to try out the recipe on her family. Definitely give it a go – it works well for meal prep for lunches. I’ve made it in the instapot sautéing the veggies and meat. Thanks for a great recipe!

    1. Ashley McCrary says:

      Soups are just a fun comfort aren’t they? Thank you Kelsey for trying it out and sharing with your friends/coworker. I love when a recipe is one that makes meal prep a joy and something to look forward to:-)

  7. Stephanie B says:

    This recipe is delish! A perfect soup any time of the year. This soup has great texture, taste, and freezes beautifully.

    1. Ashley McCrary says:

      Soups are game changers aren’t they Stephanie? Such a great comfort food. So glad to hear it fits your must haves in soups:-) Thanks for sharing.

  8. Alex E. says:

    Delicious and easy to put together! A new favorite for sure.

    1. Ashley McCrary says:

      Thanks so much Alex……”Easy PEEZY” is my goal. Makin it easy and tasty;-)

  9. mel says:

    My whole family loved this! Even my picky 7 year old loved it! My one tip; don’t “rough chop” the green bell peppers. I would have liked them finely chopped. Otherwise, this was super flavorful & delicious!

    1. Ashley McCrary says:

      Hey Mel! Thanks so much for taking time to write such a kind review. This means a lot. Thank you

  10. Amanda says:

    So good! Rich flavor like it cooked all day but it didn’t! Easy to throw together and delicious!

    1. Ashley McCrary says:

      So happy you loved it Amanda!

  11. Emily says:

    Incredibly easy to make and incredible to eat for lunches during the week. I was so satisfied and full from this soup! Which I love because I tend to not find that with many soups.

    1. Ashley McCrary says:

      Thanks so much Emily.

  12. Danielle says:

    This is one of my favorites!

    1. Ashley McCrary says:

      There is nothing more gratifying than to hear one of my recipes made a favorite list. Thank you for your kind words of support Danielle!

  13. Colyn says:

    Love the addition of sausage to this soup! I’ve made similar recipes with just ground beef or turkey. The sausage really sets this one apart. Thank you!

  14. steph says:

    I’m a vegetarian and love to modify non-veg recipes to fit my lifestyle. I made this soup and subbed 16 oz Impossible brand ground “beef” and it was absolutely amazing! I added zucchini and used red, orange and green peppers. So rich and flavorful and comes together super quickly! Will definitely be on my regular rotation as the cold MN winter is just around the corner. Keep up the great work! XO

    1. Ashley McCrary says:

      This is awesome. So happy you were able to make it vegetarian.

  15. Lynne says:

    Just finished cleaning up the garden at the end of summer and had peppers and tomatoes available. This recipe is delicious and made enough to freeze in serving size portions for quick meals.

    1. Ashley McCrary says:

      I am so happy to hear you loved it Lynne!

  16. Katrina Morgan says:

    Can this be made with keto marinara sauce i made instead of tomatoes tomato sauce and paste?

    1. Ashley McCrary says:

      I haven’t tried it that way so I can’t give you a for sure answer. I always recommend playing around with it and tailoring it to your needs.

  17. DeAnn Gonzales says:

    Any particular kind of sausage work best with this recipe?

    1. Ashley McCrary says:

      I use ground sausage from Butcher Box

  18. Lauren Butler says:

    My picky husband and kids asked that I add this to our rotation. I am so glad to have found something my whole family loves that is whole 30!

    1. Ashley McCrary says:

      This just made my day. Thank you for the awesome comment!

  19. Stephanie F. says:

    5 stars! So easy and so, so good! Definitely will be adding this into my regular rotation 🙂

    1. Ashley McCrary says:

      Thank you so much! Glad you enjoyed

  20. Jenn says:

    Family favorite!

  21. Jordan says:

    This recipe was the perfect meal prep – the flavours got better through the week! It’s hearty, filling and delicious!!
    Definitely a new favourite!

  22. Dale M Groff says:

    I was looking for the nutritional information for the stuffed pepper soup.

    1. Ashley McCrary says:

      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.

  23. Shelbie says:

    Is this Italian sausage or breakfast sausage?

  24. Charly says:

    Love this recipe!! Easy and can freeze half for another time! I have made this a few times a year for 3 years now!

    1. Ashley McCrary says:

      HI Charly…..so thrilled this recipe is a go to favorite for you. Thank you for your feedback.


 

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About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

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Peach season is the sweetest season. Celebrate by making these easy and delish Peach & Brie Quesadillas.
 
🍑Peach & Brie Quesadillas🍑
✨2 gluten free tortillas or regular tortillas
✨4 slices Brie cheese or dairy free cheese 
✨4 slices prosciutto (2 per quesadilla)
✨2-3 peaches, sliced
✨2 Tbsp butter, divided 
✨2-3 Tbsp golden monk fruit sweetener, brown swerve or brown sugar 
✨1 tablespoon hot o regular honey. I prefer hot

1. Cook down the sliced peaches in a tablespoon of butter and monk fruit sweetener. Cook about 5 minutes or until peaches are soft. 
2. Add 2 slices of prosciutto to a tortilla with 3-4 cooked peach slices and Brie or DF cheese. 
3. Add a tablespoon of butter to a skillet over medium heat and add in each quesadilla. Cook u tip browned.
4. Drizzle with hot honey or reg honey and fresh basil. 
5. Enjoy 

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✨Gluten-Free, Keto and can be tailored to Dairy-Free

Grab the full recipe in my profile https://healthylittlepeach.com/keto-sausage-egg-muffins/
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I'm super excited to partner with @pepcid so I can enjoy all the spicy foods that I want, like this Cheeseburger with Jalapeno Bacon Aioli. Spicy foods typically cause heartburn for my husband and I, but PEPCID Complete always saves the day because its starts to work in seconds and controls acid all day or all night. Check out my recipe below and head to Pepcid.com to purchase. #EatConfidently
 
Jalapeno Bacon Aioli:
1 cup mayo
3 pieces cooked bacon, chopped
1 1/2 garlic cloves, peeled and crushed
1/2 jalapeno pepper with seeds removed (add the other half if you like it really spicy)
1 tsp lime juice
Salt & pepper to taste
Directions:
Combine everything in a mason jar and blend together with an immersion blender until combined. 
 
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1/2 tsp salt
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1. Heat a large cast iron skillet or grill to medium/high heat. Mix the meat in a large bowl with the seasoning and the Worchestire sauce. Form 6- 8 patties depending on how big you want them. 
2. Add 2 tablespoons avocado oil and cook the burger for 4 to 5 minutes per side. Top each burger with a slice pepper jack cheese in the last minute of cooking. 
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Follow @healthylittlepeach for more recipes, tips and tricks! 

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✨Creamy Chive and Onion Corn✨
2 12oz bags frozen corn 
2 tablespoons butter or vegan butter 
8 oz container chive and onion cream cheese or for dairy free sub Kite Hill’s version 
3/4 cup heavy cream or for dairy free use the silk dairy free heavy cream
Salt/pepper to taste
Fresh chives for garnish 

1.Heat a skillet over medium heat and add in the butter and corn. Cook for about 4-5 minutes until corn has cooked through. 
2. Add in the cream cheese and heavy whipping cream and mix together until combined. Allow to come to simmer for a 4 minutes or so until the cream cheese is melted and warm. 
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4.Enjoy!

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