Stuffed Pepper Soup

Lucy Skrypnek

Lucy Skrypnek

Who’s craving comfort food? The cold weather has us wanting soup. This recipe will leave you feeling full, plus it will help get you through those cold snaps.


Prep Time: 15 minutes.

Cooking Time: 45 minutes.

Makes: 6 servings.



1 tsp coconut oil

1 pound lean ground beef

1 onion, diced

1 green bell pepper, diced

1 15 oz can tomato sauce

2 cups chicken broth

1 teaspoon garlic powder

salt and pepper

For the Cauliflower Rice:

4 cups cauliflower florets

1 tsp coconut oil

salt and pepper


Heat coconut oil in a large pot over medium-high heat. Add ground beef, onion, and bell pepper; cook breaking up the beef until no pink remains. Drain if necessary.

Stir tomato sauce, chicken broth, garlic powder, and salt and pepper. Bring to a boil; cover and lower to a simmer. Simmer for 20 minutes.

While the soup is simmer, grate your cauliflower (or process in a food processor) to create cauliflower rice.

Heat the coconut oil over medium-high heat. Add the grated cauliflower and season with salt and pepper. Cook, stirring frequently, for 3 – 5 minutes or until the cauliflower rice has softened.

To serve, spoon cauliflower rice into bowl and top with the soup. Stir together if desired.

So tasty!

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Lucy Skrypnek

Lucy Skrypnek

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