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stuffed pepper soup recipe
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5 from 1 vote

Stuffed Pepper Soup

Course Soup
Calories 0kcal
Author Renee Kohley


  • 1 lb grassfed ground beef
  • ¼ cup pastured butter (you can substitute coconut oil or lard)
  • 1 medium onion (chopped)
  • 4 bell peppers (chopped - multiple colors if possible!)
  • 4-5 cloves garlic (minced)
  • 2 tbsp tomato paste
  • 2 tsp organic Italian seasoning
  • 15 oz organic diced tomatoes
  • 2 qts beef bone broth
  • ½ cup long grain white rice (uncooked)
  • sea salt (to taste)
  • black pepper (to taste)
  • whole sour cream (optional garnish)
  • raw cheese (optional garnish)


  • Brown the beef in a little bit of butter and set aside. Don't drain off the fat! Use that for cooking your veggies in!
  • If you are doing the slow cooker method, you can put the browned beef along with the rest of the ingredients into your slow cooker and cook on HIGH for 4 hours. I have tried on low for 8 hours and I feel like it gets too mushy just FYI.
  • If you are doing the soup pot method, sauté your onion and peppers in the beef fat and some extra butter for about 10 minutes. Add a few big pinches of sea salt while they cook to bring out their juices and sweeten them.
  • Add the garlic and tomato paste, and cook for a minute.
  • Add the Italian season, tomatoes, broth, and rice, and bring to a boil. Reduce to a simmer until the rice is cooked through - should take about 20 minutes or so.
  • Top with whole sour cream or grated raw cheese.


Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg