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
