Stuffed Pepper Soup
Stuffed peppers are a classic, homestyle dinner option, and this spiced-up, Paleo-friendly version really captures the rustic deliciousness of the real thing. This remake of the classic comfort food will warm you up inside and out, and if you’re looking for even more warmth, add more serrano peppers for extra heat. This soup can be adjusted by using ground chicken or turkey as well!
Serves 4–6
1 tablespoon olive oil
1 large onion, chopped
2 large green peppers, chopped
2 serrano peppers, seeded and chopped
1 tablespoon minced garlic
2 heads cauliflower, grated (not including stems)
1 pound ground beef
1 teaspoon thyme
1⁄2 teaspoon cayenne pepper (add more for extra heat)
1⁄2 teaspoon salt and pepper
1 (28-ounce) can diced tomatoes, undrained
1 (28-ounce) container beef broth
Sliced avocado, for garnish
- In a large stock pot, heat olive oil over medium-high heat. Add onion and sauté for about 8 minutes, stirring occasionally. Add green peppers and serrano peppers and sauté for an additional 5–6 minutes. Add garlic and cauliflower and continue to sauté for 3–4 more minutes.
- Move vegetables aside in the stock pot. Cook beef in the center until browned and almost cooked through. Add thyme, cayenne pepper, salt, and pepper to the beef and stir. Add tomatoes and turn heat to high. Stir so tomatoes are well incorporated.
- Add beef broth and bring to a boil. Simmer for about 10–15 minutes and serve with avocado slices.
