Stuffed pepper soup captures everything you love about a classic stuffed pepper dinner in one rustic pot. Ground beef browns alongside sweet green peppers, fiery serranos, and grated cauliflower that stands in for rice, all simmered in beef broth and tomatoes. Top each bowl with sliced avocado and settle in.
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 (15 ml) olive oil
1 large onion, chopped
2 large green peppers, chopped
2 serrano peppers, seeded and chopped
1 tablespoon (15 ml) minced garlic
2 heads cauliflower, grated (not including stems)
1 pound (454 g) ground beef
1 teaspoon (5 ml) thyme
1⁄2 teaspoon (10 ml) cayenne pepper (add more for extra heat)
1⁄2 teaspoon (10 ml) 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.
Pro Tips
- Grate the cauliflower rather than chopping it — it mimics the texture of rice in the classic dish and thickens the broth as it cooks.
- Push the vegetables to one side and brown the beef in the center of the same pot; those browned bits are pure flavor for the finished soup.
- Serranos carry the heat, so seed them fully for a mild soup or leave some seeds in for a proper spicy bowl.
- Ground chicken or turkey works as a lighter swap for the beef — just add a splash more olive oil since both are much leaner.
Frequently Asked Questions
Can I make stuffed pepper soup in a slow cooker?
Yes — brown the beef first, then add everything to the slow cooker and cook on low for 6–8 hours. The cauliflower softens beautifully in the long simmer.
How long does it keep?
Up to 4 days in the fridge and about 2 months frozen. Add the avocado garnish fresh whenever you serve it.
Is this soup paleo?
Yes — grated cauliflower replaces the rice of traditional stuffed peppers, and the rest is simply meat, vegetables, and broth.
How spicy is it?
Two seeded serranos plus cayenne give it a warm, steady heat. Use one serrano and skip the cayenne for a mild, kid-friendly version.
Recipe Card
Ingredients
Method
- 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.
