Stuffed pepper soup it has everything you love about stuffed peppers: bell peppers, ground beef, tomatoes, rice, in a hearty bowl of soup!
Easy recipe for stuffed pepper soup
I love the climate of soups and the convenience of making a big pot of soup that can be served for several meals. This stuffed pepper soup is a fan favorite and always a big hit with everyone in my house. This includes both of my kids – they love it! As Lasagna soup AND Baked potato soupStuffed Pepper Soup transforms a dinner favorite into a bowl of soup, with peppers and lean ground beef in a rich tomato base topped with brown rice. (If you need more ideas for ground meat you can see all of mine minced meat recipes in the archives.)
Why you’ll love this stuffed pepper soup recipe
- Cozy and comfort food. This is the kind of comforting soup that will fill you up and keep you warm on a cold night.
- Taste of stuffed peppers, without work. You might consider this soup a lazy stuffed pepper because it tastes just like a stuffed pepper without all the effort. (If you love stuffed peppers, be sure to try my Turkey Stuffed Peppers and White Bean Chicken Stuffed Peppers!)
- Customize it according to your tastes and diet. You can omit the rice to keep it low-carb, Paleo, or Whole30, make the soup with ground turkey, or top it with shredded cheese. Have fun with this!
What you will need
Scroll down to the recipe card below exact measurements.
- Brown rice – Here’s how to cook brown rice.
- ground beef – I use 95% lean.
- Peppers – A combination of green and red pepper.
- Onion and garlic – Two essential ingredients to prepare a tasty stuffed pepper soup!
- Small diced tomatoes – You don’t need to buy it fresh when canned works just as well.
- Tomato sauce – For a rich tomato broth.
- Low-sodium, fat-free chicken broth – Try this homemade chicken broth from your crock pot.
- Condiments – Dried marjoram, salt and freshly ground black pepper.
How to prepare stuffed pepper soup
See the recipe card below for printable instructions.
- Brown the meat. Cook it over high heat in a large pot until it is golden. Season with salt.
- Cook the vegetables. Drain off any fat and reduce heat to medium-low. Stir in the peppers, onions and garlic. Cook for 5 minutes or until softened.
- Bring to a boil. Add the remaining ingredients (except the cooked rice). Cover and simmer for 30 minutes.
- Serve. Pour the soup into bowls and top with the cooked brown rice.
Tips and variations
- Make it in the Instant Pot. Follow the instructions in the recipe card below, reducing the amount of broth by 1/2 cup.
- Use cauliflower rice. Cooked cauliflower rice is an excellent low-carb substitute for brown rice.
- Make it vegetarian. Skip the ground beef and replace it with diced mushrooms or your favorite plant-based ground beef. If you do this, you will need to add oil to the Dutch oven as they do not have the same amount of fat as ground beef.
Correct storage
- Refrigerator: Store in an airtight container in the refrigerator for up to 4 days. You can store the rice separately or mix it with the soup. Keep in mind that if you stir it, the soup will thicken during storage and you may need to add more broth.
- Freezer: Freeze stuffed pepper soup in an airtight container or freezer bag for up to 3 months.
- Heat: Reheat leftovers in the microwave or on the stovetop until heated through.
How to prepare stuffed pepper soup
Product: 6 portions
Portion: 1 -1/2 cup soup 1/2 cup rice
Hob:
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In a large pot or Dutch oven, brown the ground beef over high heat and season with salt.
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Drain off any fat, reduce heat to medium-low, then add peppers, onions and garlic.
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Cook for about 5 minutes over low heat.
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Add the tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste. Cover and cook over low heat for 30 minutes.
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Serve about 1 1/2 cups of the soup in each bowl and garnish with 1/2 cup of cooked brown rice.
Instant Pot:
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Press the sauté button on the Instant Pot, spray the pot with nonstick spray, add the ground beef and salt, and cook until no longer pink, 5 to 8 minutes.
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Drain off fat, if any, then add peppers, onions and garlic and cook for 4 to 5 minutes.
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Add the tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste. Cover and cook on high pressure for 15 minutes. Natural release.
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Serve about 1 1/2 cups of the soup in each bowl and garnish with 1/2 cup of cooked brown rice.
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Note: Since there is no evaporation in the pressure cooker, you can reduce the broth by 1/2 cup.
Last step:
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Serve: 1 -1/2 cup soup 1/2 cup rice, Calories: 285 kcal, Carbohydrates: 37.5 G, Protein: 21.5 G, Fat: 5 G, Saturated fat: 2 G, Cholesterol: 46.5 mg, Sodium: 621 mg, Fiber: 4.5 G, Sugar: 6.5 G
Photo credit: Sara Finocchio
