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+ servings
stuffed pepper soup recipe

Easy Stuffed Pepper Soup

Comforting bell pepper soup made with bell peppers, lean ground beef, onions, brown rice, and a tomato sauce base.
Course Side Dish, Soup
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8
Calories 252kcal
Author Rena


  • 1 Tbsp Olive Oil
  • 3 Bell Peppers in different colors if desired chopped
  • 1 Sweet Onion chopped
  • 3-4 Garlic Cloves minced
  • 1 lb 95% Lean Ground Beef
  • 1 Tsp Dried Oregano
  • 1 Tbsp Smoked Paprika
  • ½ Tsp Ground Cumin
  • Kosher salt and pepper, to taste
  • 6 Cups Homemade or low-sodium broth
  • 1 28oz Can Crushed Tomatoes
  • 1 Cup Brown Rice or quinoa
  • ½ Cup Shredded Cheddar Cheese
  • 2 Tbsp Freshly Chopped Parsley to garnish


  • Heat oil in a large pot over medium heat.
  • Add bell peppers, onion, garlic and sauté until soft, about 5 minutes.
  • Add ground beef and seasonings, and cook until meat is no longer pink, breaking it with a wooden spoon, for about 5-7 minutes.
  • Pour in the broth, and stir in crushed tomatoes, and rice. Bring to a boil, then reduce to a simmer, cover and cook until rice is tender. About 30 minutes.
  • Sprinkle with cheddar and parsley and serve hot. Enjoy! 


Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
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.


Calories: 252kcal | Carbohydrates: 27g | Protein: 20g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 37mg | Sodium: 142mg | Potassium: 590mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1923IU | Vitamin C: 61mg | Calcium: 68mg | Iron: 3mg