This chunky Whole30 Stuffed Pepper Soup is packed with ground beef, red peppers and cauliflower rice. It's a hearty low carb soup that freezes well and is perfect for winter.
1mediumhead cauliflower (riced to equal approx 4 cups)
Instructions
In a large pot on medium heat at the oil and ground beef. Use a wooden spoon to break the ground beef up into a crumbly texture as it cooks.
Once the beef is mostly cooked, add in the diced onion, garlic, thyme, oregano, salt and paprika. Stir and cook for approx 5 minutes until the onion begins to soften.
Add in the chopped bell peppers, canned tomatoes, tomato paste and beef stock. Lower the heat to medium low and leave the soup to simmer for 25 minutes.
After 25 minutes the soup should have thickened and the peppers will be soft. Add in the cauliflower rice and cook for only 3-4 minutes until the cauliflower is tender but not mushy.
Divide the soup between bowls and garnish with parsley before serving.