Stuffed Pepper Soup

Bell peppers, chopped tomatoes and lean ground beef are simmered in broth with onions and garlic, then topped with brown rice – everything you love about stuffed peppers, in a soup!

Bell peppers, chopped tomatoes and lean ground beef are simmered in broth with onions and garlic, then topped with brown rice – everything you love about stuffed peppers, in a soup!

I love soup weather – and the convenience of a making a big pot of soup that can serve as several meals. I first posted this recipe back in 2011 and it’s been a huge hit with everyone, including both of my kids –  they just loved it! I decided to make a pot this weekend and gave this a photo makeover.

This is a hearty bowl of soup that will fill you up and warm you on a chillynight. I guess you can call this a lazy stuffed pepper because it tastes just like a stuffed pepper without all the extra work. Topped with brown rice it’s a satisfying meal. Heck, if you wanted you could even make this with ground turkey, and top it with shredded cheese. Have fun with this one!

Stuffed Pepper Soup

Bell peppers, chopped tomatoes and lean ground beef are simmered in broth with onions and garlic, then topped with brown rice – everything you love about stuffed peppers, in a soup!

Ingredients:

  • 3 cups cooked brown rice (omit for paleo diet)
  • 1 lb 95% lean ground beef
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped red bell pepper
  • 1 cup finely diced onion
  • 3 cloves garlic, chopped
  • 2 cans (14.5 oz each) cans petite diced tomatoes
  • 1 3/4 cups tomato sauce
  • 2 cups reduced sodium, fat-free chicken broth
  • 1/2 tsp dried marjoram
  • salt and fresh pepper to taste

Directions:

Stove Top:

  1. In a large pot or dutch oven, brown ground meat on high heat and season with salt.
  2. Drain fat if any, reduce heat to medium-low, then add peppers, onions and garlic.
  3. Cook about 5 minutes on low heat.
  4. Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste. Cover and simmer on low heat for 30 minutes.
  5. Serve about 1 1/2 cups of soup in each bowl and top with 1/2 cup cooked brown rice.

Instant Pot:

  1. Press saute button on Instant Pot, spray the pot with nonstick spray, add the ground meat and salt and cook until no longer pink, 5 to 8 minutes.
  2. Drain fat if any, then add peppers, onions and garlic and cook 4 to 5 minutes.
  3. Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste. Cover and cook high pressure 15 minutes. Natural release.
  4. Serve about 1 1/2 cups of soup in each bowl and top with 1/2 cup cooked brown rice.
Note: since there is no evaporation in the pressure cooker, you can reduce the broth by 1/2 cup.

Nutrition Information

Yield: 6 servings, Serving Size: 1-1/2 cups soup with 1/2 cup rice

  • Amount Per Serving:
  • Smart Points: 7
  • Points +: 7
  • Calories: 261
  • Total Fat: 5g
  • Saturated Fat: g
  • Cholesterol: mg
  • Sodium: 606mg
  • Carbohydrates: 37.5g
  • Fiber: 5g
  • Sugar: 6g
  • Protein: 17.5g