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Stuffed Pepper Soup

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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 has everything you love about stuffed peppers – bell peppers, ground beef, tomatoes, rice – in a hardy 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.

Stuffed Pepper Soup has everything you love about stuffed peppers – bell peppers, ground beef, tomatoes, rice – in a hardy bowl of soup!

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!

Stuffed Pepper Soup has everything you love about stuffed peppers – bell peppers, ground beef, tomatoes, rice – in a hardy bowl of soup!

Stuffed Pepper Soup has everything you love about stuffed peppers in a hardy bowl of soup!

Stuffed Pepper Soup has everything you love about stuffed peppers – bell peppers, ground beef, tomatoes, rice – in a hardy bowl of soup!

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

4.82 from 105 votes
Stuffed Pepper Soup has everything you love about stuffed peppers – bell peppers, ground beef, tomatoes, rice – in a hearty bowl of soup!
Course: Soup
Cuisine: American
Stuffed Pepper Soup has everything you love about stuffed peppers – bell peppers, ground beef, tomatoes, rice – in a hardy bowl of soup!
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Yield: 6 servings
Serving Size: 1 -1/2 cups soup 1/2 cup rice


  • 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


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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Serving: 1 -1/2 cups 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: Sarah Fennel

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543 comments on “Stuffed Pepper Soup”

  1. I used the Instant pot recipe and added 1 cup long grain rice before starting pressure. Turned out great and I only had to use one kitchen gadget.

  2. Avatar photo
    Health recipe finder

    This was amazing! For all of my fellow WW followers out there, I promise it’s 10000% worth it to substitute cauliflower rice for brown rice I’m order to add some Italian blend cheese to the top of each bowl!

  3. Have a pot simmering now! Smells and taste fantastic!
    I switched out the beef for ground chicken. Can you tell me what the fat content would be so I can calculate points please?

      1. Your recipe is for beef and is 5 grams of fat. Are you saying the fat remains the same if we switch to ground chicken or turkey. I make this fabulous soup often and want to make sure I am tracking properly. Thank you

    1. Donna, for the most accurate tracking, you should input your recipe ingredients into a food tracking app like MM+.

  4. My husband gave this a 10 out of 10!! Easy to make and so filling and flavorful. Just changed from ground beef to ground turkey. Highly recommend.

  5. 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!

  6. Great family pleasing recipe I’ve made for years. Try it; it’s filling and sure to be a favorite.

  7. 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!

  8. 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 

  9. 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.

  10. 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!

  11. Avatar photo
    Barbara Stewart

    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. 

  12. 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 ⭐️⭐️⭐️⭐️⭐️

  13. 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 😋

  14. Avatar photo
    Kristina Brite

    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. 

  15. Excellent! I added a little mozzarella and Parmesan cheese to each bowl. Will definitely make again!

  16. Avatar photo
    Carolyn dorfman

    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 . 

  17. This recipe came together quickly and tasted delicious.  I added some oregano, a bay leaf and crushed red pepper.

  18. 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?

  19. Avatar photo

    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 !

  20. 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!!!

    1. 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! 

  21. Avatar photo
    Caroline Radwanski

    This one makes an appearance on our table every couple weeks. We all love it. I add loads of fresh Dill. So good!

  22. Avatar photo
    Carol Barclay

    this is so delicious..we doubled the recipe and froze the extra… defrosted today and it was even better the second time around!!!

  23. 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!

  24. Delicious! Made this for dinner tonight and it was a big hit. I put it into the WW app by ingredient and it said it was 6 pts for the blue plan. Still, totally worth it. 💕

  25. I’ve been making this for a few years now (stove top). It’s one of my favorites! On the menu for this week!

  26. Great recipe! Tastes exactly like a stuffed pepper. I did make a few minor modifications. My husband is a vegetarian so I swapped out beef for a meat substitute. I prefer Impossible because the flavor is the best, but I’m sure any of them would work. I also used vegetable stock instead of chicken stock. I added two extra cloves of garlic, 1/2 tsp of oregano, 1/2 tsp of salt and 1/4 tsp red pepper flakes. I considered adding extra veg bullion (Better than  Buillion) but after giving it a taste decided it wasn’t necessary.  Flavor was delicious! I will make this again. Thinking of trying farro instead of rice next time. 

  27. SOOOOOO DELICIOUS!! instead of measuring cups of bell peppers i just did one green pepper and one red pepper that was the only change i made to the recipe. i will probably make this again!! 

  28. This was very good! Easy too! I made this for the first time tonight. I could not find Marjoram, (either fresh or dry), so I substituted Oregano. The only other thing I may do the next time, is do a little more than 1 lb. of meat. 

  29. Love this soup – so much easier than making stuffed peppers! And the bell peppers are more of a background flavor, which is a plus for me. Delicious!

  30. Oh man another incredible soup! Hit the spot on a cool fall day. I took the liberty of adding lots of garlic and used bone broth for some added protein! Amazing!

  31. I love so many of Gina’s soups, as do my teenagers! This recipe is no exception. It satisfies that craving of stuffed peppers and it’s delicious. I’ve made it a couple times and the only deviations from the original recipes are that I add about a cup more stock and a cup more tomato sauce. I like very “soupy” soup. Enoy!

  32. I have made the many times, but today I added 1 cup of quinoa to the soup. It is delish and adds nutrition and thickens the soup. I won’t add the rice since I used quinoa.

  33. Avatar photo
    Susan Barrett

    Hello, do you keep the juice from the petite diced tomatoes in the soup or drain? Thank you.

  34. This recipe is awesome! I’ve made it as written and it is super tasty. I’ve also changed it just a little and it’s delicious that way too. I sometimes use Raos marinara in place of the tomato sauce, and add 1 tbsp balsamic vinegar. Soooo good! Thanks for this very tasty recipe! 

    1. My wife & I use lots of Raos. Lots! Raos uses the best italian tomatoes and no additives or sugar. I use it right out of the jar. It is fabulous. I have some daily to add lycopene to my diet.
      I will be trying this recipe tomorrow. I will be adding some organic powder cayenne, it gives it an even, light and healthy kick. And probably a few fresh basil leaves.

  35. Love this recipe! We have a Ninja Deluxe so I use the pressure cooker instructions. However, I add 1 1/2 cups uncooked brown rice and do 3 cups chicken stock. Because we aren’t worried about carbs, this works exceptionally well and I only have one pot to wash at the end.
    We do add more spices than the recipe calls for, but that is the only difference.

  36. Very tasty–this was a huge hit with my kids which was a surprise to me because of all the bell pepper, so I”m happy they’re getting in their veggies! It’s a weird time of year for soup but I was in the mood and it’s actually pretty light for summertime. Yum yum.

  37. Avatar photo
    Kathryn Masters

    Made for dinner tonight and everyone loved it and had seconds.   Will definitely be making this again.  

  38. Excellent and easy soup to prepare. I ate my leftovers with roasted cauliflower instead of rice and topped it off with avocado. Very versatile and tasty!

  39. Oh my effing g! Soooooo good! Nice and filling, warms you up on a cold winter day. I think I prefer this soup over actual stuffed peppers. I used ground chicken instead of beef and added chopped fresh dill. I also threw in a couple bay leaves while it was simmering. This gem is being added to the dinner rotation.

  40. I have made this Stuffed Pepper Soup several times.  I love it! !  !  One time I had a large Poblano pepper in the fridge so I decided to add it.  It turned out great, a little spicier than the original recipe.  Sometimes I add the rice and sometimes I just eat without.  It is a very satisfying meal either way.  Make it and ENJOY!

  41. I made this soup last week and froze it so that my boyfriend could have a few home-cooked meals while I was away on a business trip. He raved about this soup and has already asked me to make it again, even though he has 2 more servings left! Great recipe. The only substitutes I made were to add a tablespoon of tomato paste, and to use Beyond Beef instead of ground beef. The texture was perfect, and the Beyond Beef soaked up the flavor of the soup. Oh, and I added a few other spices in the soup since some reviews said the soup lacked depth. I threw in some thyme, oregano, and a dash of cumin. Delicious! 

  42. This is a fantastic recipe! I used vegetable broth and Morningstar Farms veggie crumbles for a vegetarian version. It has amazing flavor and warms you from the inside out. Love it!!!

  43. It’s definitely edible, however it seems the spices are either lacking or maybe wrong? I can’t put my finger on it. Maybe the base should be with beef broth instead of chicken? I am not wanting to be negative, I love this site, just wanted to provide my honest feedback for your consideration. 

  44. Avatar photo
    Melissa Collazo

    My apologies, I believe someone has already asked the question but I did not see a clear answer. What setting on the insta pot are you supposed to cook this on? High pressure is an option underneath the “On” digital display but this does not tell me what cooking setting we should choose. Once you finish with saute are we then supposed to leave it on “saute” or change it to “pressure cook” or “Soup”? Please clarify the cooking setting option.

  45. This soup is rich with a tomato base. It makes a large amount. The addition of rice at the end instead of cooked with the soup allows for control of the carbs. We added shredded parmesan on top of the rice.
    Great on a very cold evening, even better the next day.

  46. Hello!
    I am new to WW Freestyle. I used the WW app to track this soup using the nutritional information you provided and it came up as 8 points. Is the 5 points calculated without the rice? Thanks.

    1. Hi Allison! The rice is included. Did you use the recipe builder? The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

      1. Thanks so much for your quick response Gina, that clears things up. I did just use the calculator, makes sense. Thanks for the tips! I’ll be sure to use the recipe builder next time. 

  47. Made this tonight and took out the rice but added cauliflower rice instead! Could hardly tell a difference and it’s a great way to add an extra veggie in there! 

      1. Avatar photo
        Alyssa Ritter

        what is the nutritional information with just the soup. I love using cauliflower rice instead of brown rice.

  48. I love this soup…..
    Low calorie if you leave out rice. I subbed veggie broth.
    You could use pasta instead of rice!!

  49. Amazing flavor,  I recommend this soup. My whole family enjoyed it. Thanks again, Skinnytaste, for making , another amazing dish. 

  50. I really enjoy this soup and have made it at least five times. Today I did things a tiny bit differently by subbing the tomato sauce for the Skinny Taste enchilada sauce (I had leftovers from making it for a different recipe). Amaaaazing result!!!

      1. Fantastic soup! I made it in the IP and put in 1/2 cup uncooked rice at step 3 of recipe. The soup turned out great. We make it biweekly. Family fave 🙂

  51. Made this recipe last night and it was so easy and delicious! Not a ton of steps. I shaved parmesan cheese on top and it was just like eating a stuffed pepper.

  52. Just made this… was soooo good!!! My husband isn’t big on soup ( I could eat soup every day) but he gave this one a thumbs up on… perfect for a cold Canada winter day.

  53. Is there a mistake on the cook times? There is little if any difference in time between the simmer on the stove top and the instant pot at high pressure. 15 minutes at high pressure plus natural release will add up to 30 minutes or more which is the same or even more than stove top simmering for 30 minutes.

  54. This recipe was good but had basically no seasonings. It just tasted like tomato sauce and beef. I ended up adding a lot of seasonings before I cooked it and then had to add even more after it was finished to make it tasty. Its not a bad recipe and I will use the measurements for the beef, liquid, veggies and the instructions in the future but if you like really flavorful recipes just know you’ll have to work on this one.

  55. Make this now!!! I am not a leftover type of person. I usually eat leftovers begrudgingly. However I had this as leftover for lunch 2 days in a row after I made it for dinner and the flavor just got even better!

    I did make a few changes because I didn’t want it to taste too much like tomatoes, my family is picky!

    So I added:

    A few dashes of garlic and onion powder
    1 tsp of cumin
    1 TBS of Italian seasoning

    I am making it again this week with fire roasted tomatoes!

    I’m trying to lose weight for the New Years, so this week I’m going to try some cauliflower rice with it instead. 

  56. Avatar photo

    I’m  confused about this recipe, I just made the slow cooker version from the cook book, and it seemed like a lot of work for a slow cooker recipe. So I came on here to look at the differences between the slow cooker vs stovetop recipe, and the only difference is to simmer the soup for 30 min on stovetop. What’s the point of doing the slow cooker recipe if it’s basically the same amount of work and time? 

    1. Some people might prep this the day before, or earlier in the day, then toss it in the slow cooker for supper. So convenient if you are busy and have kids with activities.

    2. Avatar photo
      Jessica Adkins

      I prepped everything last night, starting the slow cooker before I leave for work. Dinner will be ready when I get home. 😁

    1. I’ve totally done that. I usually cheat and use all frozen peppers from Trader Joes (regular and fire roasted). It still turns out great. 

  57. This was much runnier than the pictures, and I even omitted the tomato sauce. And its bland. 1/2 tsp marjoram and s/p isnt enough. 3 stars for ease and low cal.

  58. Avatar photo
    Clara Morrison

    I made this soup tonight, mostly because I have a new instant pot and because I happen to have all the ingredients. I used Yves ground round instead, turned out great!!

  59. Avatar photo
    Chris Schmidt

    I found this recipe by accident while looking for something else. Figured I’d try it. OMG! It’s FANTASTIC! I accidentally bought Italian flavored diced tomatoes, but used them anyway after a light rinse with water.. It left a hint of Italian flavor that was really good. Next time I’ll have to make a double batch as it didn’t last long. Thanks for the recipe! My family loved it.

  60. Avatar photo
    Donna Tantillo

    This looks fantastic. If I leave out the rice what would my carbs be? I’m thinking most of the 37g of carbs are do to the rice.

  61. Avatar photo
    Barbara Garbacz

    This is now one of my favorite soups that I will make over and over again. I prefer it to the actual stuffed pepper version. The flavor is terrific. I used 1 yellow pepper rather than the green pepper. Thanks Gina.

  62. I swear that I made this last year from your site and it called for ground turkey, rather than beef! Was there a different Stuffed Pepper Soup recipe on your site that’s not there any longer? 

  63. Yum! I added a dash of Italian seasoning and 1/2 tsp of crushed red peppers for some heat. It was delicious. Thank you.

  64. THE BEST. Made this tonight after a 7mi walk around Manhattan with my husband. We were ravenous and this hit the spot! A+ 

  65. If you freeze it do you freeze it with the rice or when you warm the soup up add the cooked rice at that stage?

  66. Hi, this soup is the most delicious meal I’ve cooked in a long time.  So easy too with the Instant Pot!  Thank you!

  67. Would you happen to know what the calorie difference would be if you used white rice instead of brown rice? Made this so many times with ground turkey and I love it. I double the recipe and meal prep with it, but hubby hates brown rice and will only eat white. 

  68. This is one of my families favorite recipes!! We make it at least 2-3 times a month. I use ground turkey instead of the beef and usually sub dried basil for the marjoram since I don’t usually have any. Other than that, I make it just as it is and it is PERFECT!! We seriously adore this recipe. Thank you so much!!

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  70. This is an excellent recipe! I used extra lean ground turkey breast, Italian seasoning, and 2 full bell peppers. I think when I make this again next week I’ll use 4 bell peppers and cut back a bit on the broth to make it have less liquid. Such a tasty and comforting soup. I love how versatile it is and how many ways you can change it up. This will be the perfect soup for me to revisit again in the winter time.

  71. For years this has been one of my favorite soups of yours. I’ve made it time and time again. Tonight, by accident, I found myself with a pound of Italian poultry sausage instead of ground beef. I will likely never make it with beef again. Delicious!

  72. Wow! I made this yesterday for us to have this week for lunches. It came out super good. I’m not one for really measuring so used a whole green pepper & a whole red pepper—plus some carrots that needed to get used up. Was very easy & super hearty and tasty. Will be making this again for sure!

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  74. When I put the nutritional information at the end of the recipe in the freestyle point calculator, it comes to 7 points. Does your 5 point value include the rice? 

    1. The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting 0 points foods such as eggs, chicken, fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, that is why.

      The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”)

      1. Does the calories reflect the rice? I omit it due to Whole30 and tracking calories for breastfeeding so it would be helpful to know since I’ve made it twice already!

    1. Aren’t you sweet.
      Hardy works just fine…

      synonyms: robust, healthy, fit, strong, sturdy, tough, rugged, hearty

  75. Avatar photo
    Patrick Doherty

    Great Cooking Event/Recipe during a March snowstorm in New England!!! – “doubled the recipe” – 3 pounds turkey; one of each big green/red pepper; messed up the diced tomatoes/can; so, thankfully, had tomatoes on hand that I could slice and dice; onion and garlic were no brainers; salted to taste – as the cook – and left the rest for the guests/family. Used no-salt chicken stock versus broth – 1/2 cup shy of the doubling up amounts – still ok; used Uncle Ben’s 8 cup box of wild brown rice for the doubled up recipe. 93 yo MIL loved the dinner………. I mean, what’s not to like, right?! – this has been a New England staple for years – our sons and my wife have never been fond of stuffed green peppers – in the ‘soup/stew’ style?! – it is wicked delicious……… Yes, I am from Boston. Thank you, very much for this recipe…..have shared and hopefully, will be cooking it for me Mother , a Boston gal, now well into her eighties in AZ – am hoping she enjoys her son preparing the recipe for her and experiences the value to her nutrition and energy…… Thank you

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    Janette Smith

    What a fabulous recipe! I used ground turkey. (Husband has gout. No beef allowed.) It worked out so well. The taste was fantastic and it if you use enough black pepper (my grinder disappeared, so I used a bit more than usual) it will have a nice bit of warmth to it. – My husband and I are on a ketogenic diet. We ate a bowl of zucchini noodles with sesame seeds, a bit of “soy sauce” and apple cider vinegar to serve as the vegetable serving. – The others in the family also loved the soup. As a matter of fact, my son asked if I wouldn’t mind making it again…tonight. This recipe is a hit! – PS: I used my InstantPot.

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    Linda Seckeler

    I’m Confused,  at the end of the recipe it says freestyle points 5.  Then it says + points 7.  Can someone please tell me what the difference of those points are? I noticed that they’re in all of the recipes thank you 

  79. Today is my first time trying this recipe and I am blown away by how good and easy it is! I have made many Skinnytaste recipes and this has got to be my favorite so far. The flavors are bold, I was quite impressed. I am not a huge fan of brown rice but in this recipe– it was delicious. I plan to make this again and again.

  80. I used 1/2 cup of uncles bens brown rice . Does that change the point value ? Also is the 5 points for the soup only or for the soup with the 1/2 cup of rice ?

  81. YUM! I usually wing it when it comes to soup, but I needed to mix it up a bit. This was really good. I used ground chicken to help keep the points down. This one is a keeper.

  82. I made this and was NOT disappointed. It will go into my regular rotation. I made the recipe as written EXCEPT we are Paleo so I used brocolli rice. Delicious!

  83. Avatar photo
    Kathy Spencer

    this is delicious but I tweaked it a little bit! Added more green peppers and I thought I would try something really different. Instead of using rice like I always have, I substituted cauliflower rice. It was absolutely delicious, lowered the points drastically and my family loved it!


  85. Yum!
    Added can of mushrooms.
    Used red & yellow peppers.
    No majoram, so used Italian seasoning.
    Hearty & filling!

  86. I’m following the old Smartpoints. If I use your nutritional info after the recipe, does that come out to the “old” Smartpoints? The freestyle stuffed pepper soup is 5 freestyle Smartpoints, but when I plugged the nutritional info in it came out to be 7 SP. so I’m assuming that the nutritional info is consistent with the “old” SP’s? Is that right? Thanks

  87. I made this last night in my new Instant Pot.  Wow my boyfriend absolutely loved it!  I have cooked a lot of things but this is the only thing he has raved about.  I made it just like the recipe except for the tomato sauce was flavored with mushrooms.  Added some pepper Jack cheese on top and it was Great!  Thank you!

  88. We ate this for dinner tonight and it was a winner with my husband children. I substituted beef for extra lean turkey, increased the peppers and added mushrooms. My husband and I had ours with cauliflower rice on top and my children had brown rice. With using 99% fat free turkey and no cauliflower, when calculating it on WW it worked out as 1 Point! 
    Another great recipe to rotate in! 

  89. Unbelievable!!! Better than stuffed peppers. I topped it with sour cream, shredded cheddar and hot sauce 

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    Candice Anderson

    Love, love, love, this one.
    I’ve been eating it for lunch with out the rice for two weeks and I’m still not sick of it!

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    Cheri Barefield

    This is really good, quick and easy to make. It was hearty and filling.  I think next time I will try it with ground turkey.

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  93. Awesome! Mostly followed directions but added 1 Tbsp Worcestershire Sauce near the end as a low-sodium flavor plus-up. Supper for hubby and me tonight and lunches for the work week. What could be better?

    1. Avatar photo
      Heather Folino

      I love the idea of Worcestshire sauce as my favorite stuffed pepper recipe has that in it. Thanks for the idea!

  94. Is there a way his could be done in the slow cooker and, if so, what would the time frame of it be? This looks so delicious!!!