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This Easy Stuffed Pepper Soup recipe is hearty and has all the flavors of stuffed bell peppers but in a comforting soup form. Perfect weeknight dinner idea the entire family will enjoy.
You may also like my cabbage roll soup or my easy taco soup recipe.
Love stuffed bell peppers but don’t feel like going through the process of making them? Then make this healthy stuffed pepper soup recipe and enjoy a filling and tasty dinner without missing out on any flavor! The same great taste! Plus they are so easy to make without dealing with all the fuss that comes with the classic stuffed pepper recipe that requires you waiting for it to bake!
Why I love it
- Super easy to make and ready in less than an hour.
- Tasty, hearty, and filling.
- Makes for a perfect weeknight dinner or side dish.
Ingredients needed
Below is a list of ingredients that are needed to make this soup. Full measurements will be listed further down below in the recipe card.
- Olive Oil: or avocado oil
- Bell Peppers in different colors if desired, chopped
- Sweet Onion, chopped
- Garlic Cloves, minced
- 95% Lean Ground Beef
- Seasonings: Dried Oregano, Smoked Paprika, Ground Cumin, and Kosher salt and pepper, to taste
- Homemade or low-sodium broth
- Crushed Tomatoes, canned works
- Brown Rice, or quinoa: white rice works too
- Shredded Cheddar Cheese
- Freshly Chopped Parsley, to garnish
How to make stuffed pepper soup
- In a large pot, using some olive oil, saute the chopped peppers, onion, and garlic. Then add the ground beef and herbs and allow them to cook for about 5 minutes or so.
- Add in the broth, tomatoes, and rice. Bring to a boil, then reduce to a simmer, cover, and cook until rice is tender. About 30 minutes.
- Garnish with fresh parsley and some shredded cheddar cheese. Serve and enjoy.
Some substitutes:
- Beef: Use extra lean ground beef or use ground turkey for fewer calories.
- Bell Peppers: You may use only green or use different colors. Red, green, and orange.
- Rice: Use brown rice, or white rice if preferred. Another substitute will be quinoa. For a keto option, skip this ingredient.
Frequently Asked Questions
I used brown rice in this stuffed pepper soup recipe so it has about 27g of carbs per serving. This is not keto unless you make it without the rice. Without the rice, this recipe should be keto-friendly.
You can certainly freeze stuffed pepper soup. Place in an airtight container and freeze for up to 3 months. Allow it to thaw in the fridge overnight before reheating.
This recipe is so filling and complete that it really doesn’t need to go with a side dish. But if you must, a side of fresh bread or some homemade dinner rolls would be great. Whole-grain bread would be ideal. Try a side of salad or some cornbread. Kids can have a side of grilled cheese!
Suppose you prefer using cooked rice instead of raw in this stuffed pepper soup recipe, you can. Instant rice works just fine as well. You would have to add the cooked rice towards the end once the soup is almost ready. Add the rice in and mix well to combine with the soup, and leave it to simmer for another 5 minutes before you serve.
Calories in stuffed pepper soup
Depending on the ingredients you use in the recipe, the calories will vary between 200-350 calories per bowl. My stuffed pepper soup recipe has about 250 calories per bowl. I used ground beef and brown rice in this recipe. For a lower-calorie option, you can use ground turkey and quinoa.
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Different ways to make it
There are different ways to make stuffed pepper soup. Go with what’s easiest and convenient for you. This recipe was made on the stovetop. But you can also make it in a crockpot, slow cooker, or instant pot. The technique is mostly the same but will vary slightly.
How to make it in a slow cooker or crockpot
- In a skillet, cook the beef, garlic, and onions until the meat is cooked through. This should take about 7 minutes.
- Transfer into a slow cooker along with the seasonings and other ingredients. If using raw rice you can add the rice in this step. If you plan to use cooked rice don’t add rice now.
- Set the slow cooker on high for 3 hours or low setting for 6-8 hours.
- Once the soup is cooked and ready to serve, add in the instant rice if using that, mix and let it sit for a few minutes and serve.
- Optional garnishes would be some shredded cheese and fresh parsley.
How to make it in an instant pot
- Using the sautee option on the instant pot, brown the beef along with the onions and garlic.
- Pour in all the other ingredients into the instant pot once the beef is cooked through. Add raw rice in this step. If using instant cooked rice, add that at the end.
- Stir well, close the lid and seal. Cook at high pressure for about 5-7 minutes.
- Allow pressure to release naturally for 5 minutes.
- If using instant rice, add it in this step, allow it to simmer for another 5 minutes. Garnish with shredded cheese and serve.
More soup recipes
- Vegetable Minestrone Soup Recipe
- Crockpot Lentil and Mushroom Soup
- Italian Chicken And Bean Soup
- Easy Chili Chicken Tortilla Soup
- Healthy Summer Corn Chowder
- Roasted Pumpkin Soup
- Homemade Roasted Tomato Soup
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Easy Stuffed Pepper Soup
Ingredients
- 1 tablespoon Olive Oil
- 3 Bell Peppers , Chopped in different colors if desired.
- 1 Sweet Onion, chopped
- 3-4 Garlic Cloves, minced
- 1 pound 95% Lean Ground Beef
- 1 teaspoon Dried Oregano
- 1 tablespoon Smoked Paprika
- ½ teaspoon Ground Cumin
- Kosher salt and pepper, to taste
- 6 Cups Homemade or low-sodium broth
- 28 oz Crushed Tomatoes, 1-2 cans
- 1 Cup Brown Rice, or quinoa
- ½ Cup Shredded Cheddar Cheese
- 2 tablespoons Freshly Chopped Parsley, to garnish
Instructions
- Heat 1 tablespoon Olive Oil in a large pot over medium heat.
- Add the 3 Bell Peppers (chopped), 1 Sweet Onion (chopped), 3-4 Garlic Cloves (minced) and sauté until soft, about 5 minutes.
- Add 1 pound 95% Lean Ground Beef and seasonings (1 teaspoon Dried Oregano, 1 tablespoon Smoked Paprika, ½ teaspoon Ground Cumin, and Kosher salt and pepper), and cook until meat is no longer pink, breaking it with a wooden spoon, for about 5-7 minutes.
- Pour in the 6 Cups Homemade or low-sodium broth, and stir in 28 oz Crushed Tomatoes and 1 Cup Brown Rice. Bring to a boil, then reduce to a simmer, cover, and cook until rice is tender. About 30 minutes.
- Sprinkle with ½ Cup Shredded Cheddar Cheese and 2 tablespoons Freshly Chopped Parsley and serve hot. Enjoy!
Notes
- Beef: Use extra lean ground beef or ground turkey for fewer calories.
- Bell Peppers: You may use only green or different colors. Red, green, and orange.
- Rice: Use brown rice or white rice if preferred. Another substitute will be quinoa. For a keto option, skip this ingredient
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Soooooooo tasty! And super easy to make!
Thank you!
How much is a serving?
One bowl, or about 2 cups
What type of broth is needed for this recipe?
any broth works. You can go with vegetable broth