One of my all-time favorite comfort foods is stuffed pepper soup. I don’t like peppers, I’m not a huge soup fan, but for whatever reason, I loved stuffed pepper soup. It was one of the first recipes I learned to cook after I was married and I am almost embarrassed to admit that we ate it probably once a week for several years. It was definitely a favorite.
Recently I had a pretty nasty cold (kids went back to school = mom is sick within a month) and as soon as I started feeling yucky, I started craving that stuffed pepper soup. (With cornbread! But cornbread is a blog post for another day!)
Paleo Stuffed Pepper Soup is so incredibly similar to the version I cooked in the early years of my marriage. The only real difference is the processed canned soup is gone and replaced with tomato sauce and the white rice is replaced with cauliflower rice.
The soup is so easy to make. And did I mention you can have it ready in less than an hour? Yes! The cauliflower rice is takes less than 10 minutes and I always prepare it while the soup is simmering so that it doesn’t add any extra time.
When I serve this soup, I keep the cauliflower rice separately because it tends to get a little mushy if you combine everything. Especially if you are storing it in the fridge overnight. So I usually just put rice in my bowl when I’m ready to eat and then top it with the soup. And then stir it all together!
Try this yummy recipe on the next chilly day or next time you are feeling a little under the weather. I promise it will warm you right up and make your day a little bit better!
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