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.
Soup for the Win!
Let’s be honest, who doesn’t love a hearty soup that feeds a crowd? Plus, it’s perfect for those nights when you’re craving comfort food but short on time. This recipe is a guaranteed crowd-pleaser in my house – even the pickiest eaters gobble it up!
(Speaking of crowd-pleasers, have you tried my Lasagna Soup or Baked Potato Soup? They’re another amazing way to turn classic dishes into delicious soups!)
Making Stuffed Pepper Soup a Breeze
This soup is like a shortcut to stuffed pepper bliss. You get all the flavor without the hassle of stuffing peppers! It’s packed with healthy goodness like colorful bell peppers and lean ground beef, simmered in a vibrant tomato base. We love it with brown rice for a bit of extra heartiness, but feel free to leave it out for a low-carb, Paleo, or Whole30 friendly option.
Get Creative!
Hey, it’s your kitchen! Swap the ground beef for ground turkey if you prefer, or top it with shredded cheese for an extra cheesy punch. This recipe is all about flexibility, so have fun and make it your own!
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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
