Stuffed Pepper Soup

Taileigh Erickson

Recipe by Taileigh Erickson

Currently pursuing her NTP certification, Taileigh runs Tai's Van Snacks - an Instagram account dedicated to showcasing her creative culinary skills while cooking (and living, working, and adventuring) in her van.

While this recipe uses all-purpose, you can also use Pluck Zesty GarlicPure or Spicy for this recipe.


Step 1

In a large pot placed on stovetop, heat the coconut oil over medium heat

Step 2

Add the peppers and cook for 5 minutes

Step 3

Add the beef and Pluck and cook, until browned, 5-7 minutes

Step 4

Add the tomatoes, tomato sauce, scallions, and water and cook an additional 10 minutes

Step 5

Add the cauliflower rice and let cook another 5-7 minutes

Step 6

Serve hot and garnish with avocado, if desired


2 pounds of Ground Beef

2 (14.5) ounces cans of Fire Roasted Tomatoes

1.5 cup of Tomato Sauce

4 Bell Peppers, chopped

1 bunch of Scallions, chopped

4 cups of Frozen Cauliflower Rice

3/4 of Water

2 tablespoons of Pluck All-Purpose

2 tablespoons Coconut Oil

Avocado, optional


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