Stuffed Pepper Soup Everything you love about stuffed peppers – green peppers, ground beef, tomatoes, rice – all wrapped up in one hearty bowl of soup!
Easy Stuffed Pepper Soup Recipe
I love soup weather and the convenience of making a big pot of soup to feed multiple meals. This Stuffed Pepper Soup is a fan favorite and always a huge hit with everyone in our house. This includes my children. They really like it! good night lasagna soup and Baked Potato SoupStuffed Pepper Soup turns your favorite dinnertime meal into a bowl of soup. It’s a rich tomato base topped with brown rice, topped with green peppers and lean ground beef. (If you want more ground beef ideas, you can see all of my stuff. Minced Beef Recipes It’s in the archive.)
Why We Love This Stuffed Pepper Soup Recipe
- Cozy and comfortable food. This comforting soup will warm you up and fill your stomach on a cold night.
- Stuffed peppers taste, without work. You might think of this soup as a lazy stuffed pepper because it tastes like stuffed peppers without any effort. (If you like stuffed peppers, be sure to try my turkey stuffed peppers and chicken stuffed peppers with white beans!)
- Customize it to suit your tastes and eating habits.. To keep it low-carb, you can omit the rice or make it Paleo or Whole30, make the soup with ground turkey, or top it with shredded cheese. Have fun with this!
What you need
Scroll down to the recipe card below Accurate measurement.
- brown rice – Here’s how to cook brown rice.
- minced beef – I use 95% lean.
- pimento – A combination of green and red bell peppers.
- onion and garlic – Two essential ingredients to make a flavorful red pepper paste soup!
- petite tomato – Canned works just as well, so you don’t have to buy it fresh.
- tomato sauce – You want a rich tomato broth.
- Reduced sodium and fat-free chicken broth – Try homemade chicken broth in a crock pot.
- condiment – Dried marjoram, salt and freshly ground pepper.
How to Make Stuffed Pepper Soup
See recipe card below For printable instructions.
- Brown the meat. Boil in a large pot over high heat until brown. Season with salt.
- cook vegetables. Remove fat and reduce heat to medium-low. Add pepper, onion, and garlic and stir-fry. Cook for 5 minutes or until tender.
- boil. Add the remaining ingredients (except rice). Cover and simmer for 30 minutes.
- provide. Put the soup in a bowl and top it with cooked brown rice.
Tips and Variations
- Make it in the Instant Pot. Reduce broth by 1/2 cup following instructions in recipe card below.
- Use cauliflower rice. Cooked cauliflower rice is an excellent low-carb alternative to brown rice.
- Make it vegetarian. Skip the ground beef and replace with chopped mushrooms or your favorite plant-based ground beef. To do this, you will need to add oil to your Dutch oven. Because it doesn’t have the same amount of fat as ground beef.
proper storage
- refrigerator: Can be stored in an airtight container in the refrigerator for up to 4 days. You can keep the rice separately, or mix it with the soup and eat it. Be careful not to stir or you may need to add more broth as it will thicken during storage.
- freezer: You can store the stuffed red pepper broth in an airtight container or freezer bag and freeze it for up to 3 months.
- reheat: Heat leftover food in the microwave or on the stovetop until fully cooked.
How to Make Stuffed Pepper Soup
produce: 6 night soil
Serving Size: 1 -1/2 cup broth, 1/2 cup rice
Stove Top:
-
Place the minced meat in a large pot or Dutch oven over high heat and season with salt.
-
Drain any fat, reduce heat to medium and add peppers, onion and garlic.
-
Boil over low heat for about 5 minutes.
-
Add the tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper. Cover and simmer over low heat for 30 minutes.
-
Place about 1 1/2 cups of soup in each bowl and top with 1/2 cup of cooked brown rice.
Instant Pot:
-
Press the sauté button on the 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 any fat, add pepper, onion and garlic and cook for 4 to 5 minutes.
-
Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper. Cover and cook on high pressure for 15 minutes. Natural release.
-
Place about 1 1/2 cups of soup in each bowl and top with 1/2 cup of cooked brown rice.
-
Note: Since there is no evaporation in the pressure cooker, you can reduce the broth by about 1/2 cup.
Last step:
Please rate and comment if you liked this recipe! This helps our business thrive and we can continue to provide you with high quality recipes for free.
clothing material: 1 -1/2 cup broth, 1/2 cup rice, calorie: 285 calorie, carbohydrate: 37.5 g, protein: 21.5 g, province: 5 g, Saturated Fat: 2 g, Cholesterol: 46.5 mg, sodium: 621 mg, fiber: 4.5 g, sugar: 6.5 g
Photo credit: Sarah Fennell
