A cup of really good soup is like a hug. All the wonderful tastes you think of when you think of stuffed peppers—tart tomatoes, fluffy rice, strong ground beef, and juicy bell peppers—simmered in a warming, filling broth.
For the Win, Soup
To be very honest, who doesn’t appreciate a large quantity of filling soup? This works well also when time is of the essence and you need comfort food late at night. Without fail, even the pickiest eaters in my family devour this dinner!
Ever make my two crowd-pleasers, lasagna soup or baked potato soup? They provide yet another great approach to make delicious soups from traditional recipes.
Easy Stuffing Pepper Soup
This soup is pure pepper joy accelerated. Not the pepper filling is responsible for all of the taste! Simmering in a bright tomato base are lean ground beef and brilliant bell peppers, among other nutrient-rich delights. It has a little more body from brown rice, but you can easily omit it for a Whole30, Paleo, or low-carb version.
Brilliant idea! ^
It’s your kitchen, hey! If you would like, substitute ground turkey for the ground beef and top with grated cheese for an even more cheesy effect. Flexibility and enjoyment of this dinner are crucial; be creative!
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Stuffed Pepper Soup Recipe
This soup is basically a hug in a bowl. It’s got all the delicious flavors you love about stuffed peppers – juicy bell peppers, savory ground beef, tangy tomatoes, and fluffy rice – simmered together in a rich, comforting broth.
- Total Time: 45 minutes
- Yield: 6 1x
Ingredients
- 1 lb lean ground beef
- 1/2 cup each chopped green and red bell pepper
- 1 cup chopped onion
- 3 cloves garlic, minced
- 2 (14.5 oz) cans diced tomatoes (undrained)
- 1 (14.3/4 cups) can tomato sauce
- 2 cups low-sodium chicken broth (1.5 cups for Instant Pot)
- 1/2 tsp dried marjoram
- Salt and pepper to taste
- Cooked brown rice (optional, for serving)
Instructions
- Brown the beef: In a large pot or Instant Pot (use Saute function), cook ground beef with salt on high heat until browned. Drain fat (if using stovetop).
- Sauté the veggies: Add peppers, onion, and garlic. Cook for 5 minutes (3 minutes in Instant Pot) on medium-low heat.
- Simmer the soup: Add tomatoes, sauce, broth, marjoram, and seasonings. Cover and simmer for 30 minutes on the stovetop or cook on high pressure for 15 minutes in the Instant Pot (natural release).
- Serve: Enjoy 1.5 cups of soup per bowl. Top with cooked brown rice (optional).
- Prep Time: 10
- Cook Time: 35
- Category: Soup
- Cuisine: american
Nutrition
- Serving Size: 1 -1/2 cups soup 1/2 cup rice
- Calories: 285 kcal
- Sugar: 6.5 g
- Sodium: 621 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Carbohydrates: 37.5 g
- Fiber: 4.5 g
- Protein: 21.5 g
- Cholesterol: 46.5 mg
