Stuffed Pepper Soup has everything you love about stuffed peppers – bell peppers, ground beef, tomatoes, rice – in a hearty bowl of soup!
Stuffed Pepper Soup
I love soup weather and the convenience of making a big pot of soup that can be served for several meals. This soup is a fan favorite and always a huge hit with everyone in my house. That’s including both of my kids – they just love it! Other soups I love that take meals and turn them into soups, Lasagna Soup and Baked Potato Soup, two favorites! And if you need more ground beef ideas you can see all my ground beef recipes in the archives.
How To Make Stuffed Pepper Soup
This is the kind of comforting soup that will fill you up and keep you warm on a chilly night. I guess you can call it a lazy stuffed pepper because it tastes just like a stuffed pepper without all the extra work. Made with wholesome, healthy ingredients such as bell peppers and lean ground beef in a rich tomato base, and topped with brown rice. You can omit the rice to keep it low-carb, Paleo or Whole30. Heck, if you wanted you could even make this with ground turkey, and top it with shredded cheese. Have fun with this one!
I’ve recently added directions for the Instant Pot, you can see more Instant Pot Recipes here! You can see more Soup Recipes here!
Stuffed Pepper 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
Instructions
Stove Top:
- In a large pot or dutch oven, brown ground meat on high heat and season with salt.
- Drain fat if any, reduce heat to medium-low, then add peppers, onions and garlic.
- Cook about 5 minutes on low heat.
- Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste. Cover and simmer on low heat for 30 minutes.
- Serve about 1 1/2 cups of soup in each bowl and top with 1/2 cup cooked brown rice.
Instant Pot:
- 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.
- Drain fat if any, then add peppers, onions and garlic and cook 4 to 5 minutes.
- Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste. Cover and cook high pressure 15 minutes. Natural release.
- 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.
Last Step:
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Photo credit: Sarah Fennel
I love this soup! This recipe is wonderful as it is but I add fennel seed because they are great.
Our family loves this recipe – it is often requested by my pickiest eater!
I make this probably once a month and my whole family loves it. I use ground turkey to make it lighter and add riced cauliflower when I re-heat. So good!
Love this soup! Quick and easy and so packed with flavor!
Great family pleasing recipe I’ve made for years. Try it; it’s filling and sure to be a favorite.
My teenagers favorite. Made it again today to be enjoyed after a long day of snowboarding.
Delicious and filling! I meal prep them in small mason jars for lunch for the week and only put 1/4 cup of rice in (because that’s all I had room for) and didn’t miss the other quarter. Thanks for all the awesome recipes!
So easy and delicious. Makes enough for a few meals. I used diced tomatoes with hatch chilis and it added a little spice and nice flavor to it. Also garnished with fresh avocado, lime, cilantro & tortilla chips! So good
Can I give this 1000 stars? This is my quick go to soup to make. I run home on my lunch hour and poof it’s in my crockpot ready for our evening meal. I fix the rice seperate and we serve the soup on top of the rice. We also sprinkle on some parmesan cheese.
Love that!!!!
Hello, brown rice isn’t Whole 30 compliant. If I omit it, will it affect the consistency? Would you recommend cutting back on some of the liquid in that case? Thank you!
This soup was really good. I swapped the lean ground beef for ground Turkey. I also swapped riced cauliflower for the brown rice. Added al little bit of grated parm. 4 stars. A great fall meal. You will have enough for lunch another time.
My only wish is that I would have used a better and larger green pepper
I used jasmine rice instead of brown and I didn’t have any tomato sauce so I added a can of tomato soup. It came out wonderful! Hubs kept saying “wow” 5 ⭐️⭐️⭐️⭐️⭐️
I plan on using jasmine rice, couldn’t I toss the rice in at the start? The rice takes the same amount of time as the rest. Can’t wait to try this tonight 😋
So good! Another winner Gina. Followed as written!
I made this tonight and it is delicious! I will definitely add this to my rotation. The only change was I used a red and yellow bell pepper instead of a green.
Excellent! I added a little mozzarella and Parmesan cheese to each bowl. Will definitely make again!
I alternate ground turkey , whatever peppers I have on hand, instead of marjoram I use Italian seasoning, when he meat is browning I use adobo light seasoning which covers the salt pepper etc .. I sprinkle a little after all ingredients in.. I use wegmans organic instant brown rice found in frozen section traders Joe’s rice is done in 3-4 minutes.. sometimes I grate fresh parm or use a Italian shreddedcheese blend sold in packages just for a little extra ..(the not so skinny part but just enough) love this freezes well .. make a double batch freeze up .. good when you don’t feel like cooking .
This recipe came together quickly and tasted delicious. I added some oregano, a bay leaf and crushed red pepper.
This soup sounds delicious! I am going to make tonight for tomorrow nights dinner, so tomorrow all I have to do it reheat, do you think it’s ok to add the rice to the soup while it’s reheating?
I am making this right now ! I used turkey and italian sausage for my meat. Freezing half of it for another meal. I didn’t have tomato sauce so I used jarred marinara and oregano instead of marjoram …extra garlic, extra bell peppers, and so far it smells delish. Thank you for this recipe !
is there. crock pot recipe for the stuffed pepper soup?
Absolutely love this soup! It’s become a staple and my 2.5yr old son LOVES it too which makes it an even bigger win in my book!!!
Oops! My 1.5yr old 🤪 Also! We’re going to a mountain cabin this week and it’s on the menu! Doubling the batch and making it ahead of time for a quick easy meal once we arrive!
This one makes an appearance on our table every couple weeks. We all love it. I add loads of fresh Dill. So good!
this is so delicious..we doubled the recipe and froze the extra… defrosted today and it was even better the second time around!!!
I made this last night and just getting around to rating. It’s perfection! Had dinner and lunch and I froze half with the rice separate. Hubby LOVED it. Wanted it again tonight but I made something else. Whoops lol. I used 1/2 yellow 1/2 orange peppers as that’s what I had. Also used turkey and added cheese and we had some crackers. Fantastic and a total keeper!