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Stuffed Pepper Soup

Hearty Stuffed Pepper Soup

Warm and comforting soup featuring ground chicken, beef, bell peppers, and tomatoes. This hearty dish is rich in flavor and perfect for lunch or dinner.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course, Soup
Cuisine American
Servings 6 people
Calories 320 kcal

Equipment

  • 1 large pot or Dutch oven

Ingredients
  

  • 1 lb ground chicken
  • 1 lb ground beef
  • 1 yellow onion diced
  • 5 –6 green bell peppers chopped
  • 6 –7 garlic cloves minced
  • 28 oz can crushed tomatoes
  • 2 cups water or broth
  • 2 tbsp tomato paste
  • 1 tsp sautéed onion flavored Better Than Bouillon or beef/chicken bouillon
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • 1 tbsp white sugar
  • 1 tbsp Cajun seasoning optional
  • Salt and pepper to taste
  • Two 10.5 oz packages frozen riced cauliflower cooked and drained

Instructions
 

  • In a large pot or Dutch oven, brown the ground chicken and beef with onions, bell peppers, and garlic over medium heat until meat is no longer pink. Drain excess fat.
  • Stir in tomato paste and cook for 3 more minutes.
  • Add garlic powder, onion powder, oregano, basil, sugar, Cajun seasoning (if using), salt, and pepper; mix well.
  • Add crushed tomatoes and riced cauliflower to the pot.
  • If using bouillon, add it now along with water; stir thoroughly.
  • Bring to a low simmer, partially cover, and cook for 45 minutes to 1 hour to develop flavors.

Notes

  • Adjust seasoning and Cajun spice to taste.
  • Use broth instead of water for extra flavor.
  • Pairs well with crusty bread.
  • Store leftovers refrigerated for up to 4 days.