Description
This stuffed pepper soup is loaded with everything you’re craving! Italian spices, savory ground beef, garlic and onions, bell peppers, and cauliflower “rice” make this a hearty soup that’s also super healthy for you. Gluten-free, dairy-free, keto and Whole30 friendly.
Ingredients
- 1 lb grass fed ground beef
- 1 Tbsp ghee
- 1 med onion, chopped
- 5 cloves garlic, minced
- Sea salt to taste
- 1 1/2 tsp Italian seasoning
- 1 tsp paprika
- 3 bell peppers, chopped
- 3 cups bone broth
- 15 oz can tomato sauce, no salt added
- 3/4 tsp fine grain sea salt
- 2 cups cauliflower rice
- 1 Tbsp ghee
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- Minced parsley for garnish
Instructions
- Prep: Have all ingredients prepped and ready to go before beginning.
- Brown: Set your Instant Pot to “sauté” and once hot, add the ghee and ground beef, breaking up lumps to evenly brown.
- Sauté: Once beef is 90% browned, add the onions and garlic, then sprinkle with a bit of sea salt and stir. Add the Italian seasoning and paprika and cook about 30 seconds or until fragrant.
- Simmer: Add the peppers and stir, then pour in the broth, tomato sauce, and add the salt. Cancel the sauté function, stir, and place the lid on the Instant Pot, venting to the sealed position.
- Pressure Cook: Pressure cook on high for 3 minutes. Once done, quick release the pressure.
- Cauliflower: Sauté cauliflower rice in ghee with onion and garlic powder until just softened, or steam it to add when serving.
- Serve: Serve soup hot with the cauliflower rice and garnish with parsley.
Notes
Store leftovers covered in the refrigerator for up to 4 days. You can also freeze this soup to serve later on.
- Prep Time: PT10M
- Cook Time: PT15M
- Category: Lunch/Dinner
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 221 kcal
- Sugar: 5 g
- Sodium: 318 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 48 mg