What? “Stuffed Pepper Soup With Cauliflower Rice”? How does this stuffed pepper soup recipe work? Do you stuff the peppers before soupifying (if that’s a word) or do you want to make the soup first to pour in bell pepper bowls?
If you are confused, read on, and all will be revealed 🙂
A Stuffed Pepper Soup Recipe That Has Nothing To Do With Stuffed Peppers
Stuffed peppers are made by stuffing bell peppers with a filling of choice. This stuffed pepper soup recipe, astonishingly, does not involve any stuffing. Peppers in this recipe are cubed and cooked until soft along with other ingredients.
This is an Italian recipe, so the flavor might be very familiar— Italian herbs, lots of meat, tomatoes and served with rice. The original recipe calls for white rice, but we decided to use cauliflower rice instead.
This brings up another important question— does it fit your diet?
What Diet Can This Stuffed Pepper Soup Recipe Fit Into?
First, this stuffed pepper soup recipe is perfect for those who are sensitive to gluten. Unlike most Italian dishes made with pasta that would require a gluten-free alternative, this cauliflower dish fits right in with GF diets.
And that’s not even the best part!
If you’re vegan, cut out the beef and replace it with beans. Legumes like black beans, red beans, and lentils have been used in Italian cuisine since forever, so don’t worry about whether or not it will go well with the dish…it will!
Even if you’re on a highly restrictive diet (think low-carb, paleo or whole30), this cauliflower alternative to white rice is just the answer you need. Although rice is gluten-free, it’s certainly not carb-free. This is the main reason why we replaced white rice with cauliflower rice. In case you don’t know what cauliflower rice is, it’s just cooked cauliflower florets, shaved. It won’t taste weird, trust me. As a bonus, it adds a great amount of fiber to the dish too.
Side Dishes To Go With This Soup
It’s best to serve the soup with rice, but you can have some bread (on your cheat days of course). Soup and bread make a glorious combination of texture and flavor. Bread is served with soup, stew, and chili because it soaks up the liquid and brings all the flavors to you in a creamy, soft and bready bite.
If you are not sure what bread to have, I can tell you that any type of bread will go well with it. Grain filled bread adds more flavors and fiber but a nice white loaf is also lovely (not as healthy though). And hey, I’m not saying a slice of garlic bread would turn the soup into a flavorful bomb, but who knows?
If you fancy fresh flavor and crispy texture, you could always have a side of green salad. My personal favorite is just some shredded lettuce, diced tomatoes, sliced onions, maybe some halved black olives with drizzles of olive oil and vinaigrette dressing. Something refreshing to restart your palate is never extra.
How To Make Stuffed Pepper Soup With Cauliflower Rice
For the roasted tomatoes
- 3 tbsp garlic 2 cloves, minced
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tsp olive oil
- 31.8 oz tomato 6 medium, quartered and deseeded
For the soup
- 3 tbsp garlic 2 cloves, minced
- 2 tsp olive oil
- 2 lb 90% lean ground beef
- 1 tsp salt
- 2 tsp Italian seasoning
- 1 tsp tomato paste
- 1 3/4 cup tomato diced
- 13.9 oz red bell pepper 3 medium, chopped
- 1/2 cup green onion chopped
- 3 cup water
- 6 cup cauliflower rice cooked
The roasted tomatoes
- Preheat the oven to 200°F.
- Arrange the quartered tomatoes onto a baking sheet lined with parchment paper. Season with the garlic, salt, pepper, some olive oil listed.
- Bake it in the oven for 30 minutes.
- Move pan to the top rack of your oven. Bake the tomatoes at the same temperature for 20 minutes or until the skin is charred a bit.
- Take it out and leave to cool.
- Heat the oil in a big pot over medium heat and sauté the garlic for 1 minute.
- Add the bell peppers and stir for 2 minutes.
- Add the tomato paste and sauté for 1 minute, to release the flavor.
- Put the meat in and stir for 3 minutes or until lightly browned. Season with salt and Italian seasoning.
- Put in 1 cup cauliflower rice (optional). You can skip this step and serve with cooked cauliflower rice after.
- Add in the diced tomatoes and roasted tomatoes. Stir for 2 minutes.
- Pour the water in and cook uncovered for about 10 minutes.
- Serve with a bowl of cauliflower rice.