Bell pepper lovers, this hearty soup recipe is just for you. And for anyone who loves thick, savory soups. Stuffed Pepper Soup is loaded with peppers, lean ground beef, tomatoes, and rice. This recipe is perfect for meal prep, too, since it makes 12 one cup servings.
Stuffed Pepper Soup is Wholesome, Hearty, and Delicious.
My husband and I love stuffed bell peppers. The natural crisp taste of a fresh bell pepper combined with beef, onion, and tomatoes is great soup inspiration.
Yeah, soup inspiration. Because everyone needs another appetizing soup recipe. Chilly fall nights, cold winter days...and well, any time is a good time as far as I am concerned.
Ingredients Needed:
- Olive oil
- Garlic - We used 4 cloves, but you can use more or less based on your preference.
- Lean ground beef
- Onion
- Bell peppers - For color, pick two or more different colors. Plus, the red ones are a bit sweeter than the green which adds to the flavor of this soup.
- Dried parsley and oregano
- Salt + pepper
- Crushed tomatoes + canned diced tomatoes
- Beef broth
- Water
- Worcestershire sauce + soy sauce
I like to use low-sodium beef broth so I can control the salt level with my seasonings. Be sure to taste the soup and reseason as you go.
Also, stir the dried parsley and oregano into the ground beef toward the end of browning. This releases all that flavor and aroma. If you are using fresh herbs, stir them in at the very end of cooking.
How to Make Stuffed Pepper Soup:
- First, in a large pot, heat the olive oil over medium heat. Stir in the minced garlic. When you start to smell the garlic, add the ground beef and onions. Crumble and stir to combine.
- Then add the diced bell peppers. Cook and stir the beef and vegetables for 7 minutes or until the beef is no longer pink.
- Stir in the parsley, oregano, salt, and pepper. Carefully pour in the crushed tomatoes, diced tomatoes, beef stock, and water.
- Next bring to a low boil, stirring frequently. Taste and add the worcestershire and soy sauces to preference.
- Reduce heat and lower to a simmer. Cover the pot and cook for 30 minutes, stirring occasionally.
- Remove the lid and bring to a boil. Stir in the rice, then reduce heat to a simmer. Cook for another 10 to 15 minutes until the rice is tender. Stir frequently so the rice does not stick.
- Serve hot.
TIP: If you prefer, you can prepare the rice separately and let everyone add their own amount of rice. Or, if you are living that low-carb life, leave it out.
Looking for more Soup + Stew Recipes?
Broccoli + Cheddar Soup
Guinness Irish Stew
Fall Harvest Homemade Vegetable Soup
My family really enjoys this recipe. I served with with toasted cheese bread for a warm, comforting meal. You can also serve this with cornbread and your favorite toppings like shredded cheese or sour cream.
Can I make Stuffed Pepper Soup in an Instapot?
Yes! After you have sauteed the beef with the vegetables, add the remaining ingredients including the rice. Stir, and use the manual setting to cook on high pressure for about 10 minutes. Let the soup sit in the pot for 5 minutes before releasing.
Can I make this recipe in a slow cooker or crockpot?
Absolutely. Brown the beef, garlic and onion in a skillet. Transfer to your slowcooker. Add all other ingredients EXCEPT the rice. Cover and cook on low for 6 - 8 hours. When you get home and are ready to serve, stir in the rice and cook until tender.
Is Stuffed Pepper Soup Low Carb?
With the rice, NO. But, you can leave the rice out, or replace it with riced cauliflower, and this easy soup recipe is definitely low in carbs.
How much soup does this make?
This recipe as listed at the bottom of the post makes about 12 cups. With bread and a salad, that will easily feed 12 people. If only serving soup, it will feed about 8 - 10 people. I like to make this recipe on Sunday night, as it makes great leftover lunches for the whole week.
Tips + Ideas:
- I recommend using lean ground beef. If you decide to use anything else, the beef should be drained before adding the peppers.
- Use low sodium beef broth.
- This soup recipe is thick and hearty. If you want a thinner soup, you can reduce the beef to one pound. Or, add more water.
- Change the flavor profile by swapping out herbs and seasonings. Like it Mexican style? Add some chili powder and cumin. Have basil instead of oregano? That works, too.
- Have leftover rice on hand from last night? Use cooked rice instead. Just stir it into the soup during the last 5 minutes to heat it through.
- When storing for leftovers, the rice in the soup will cause the soup to thicken. To reheat, stir in a little water or broth to thin it back out.
Sign up for our Buy This Cook That Newsletter for new content. Follow us on Facebook, Pinterest, Twitter and Instagram for our latest + greatest ideas!
📖 Recipe
Stuffed Pepper Soup
Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 2 pounds lean ground beef
- 2 onion peeled, diced
- 2 green bell peppers seeded, diced
- 1 red bell pepper seeded, diced
- 1 teaspoon dried parsley
- ¾ teaspoon dried oregano
- ¾ teaspoon salt to taste
- ¾ teaspoon black pepper to taste
- 14.5 ounces diced canned tomatoes undrained
- 28 ounces crushed tomatoes
- 4 cups beef broth low sodium
- 1 cup water
- 1 tablespoon worcestershire sauce to taste
- 1 tablespoon soy sauce to taste
- ¾ cup long grain rice uncooked, brown or white
Instructions
- In a large pot, heat the olive oil over medium heat. Stir in the minced garlic. When you start to smell the garlic, add the ground beef and onions. Crumble and stir to combine.
- Add the diced bell peppers. Cook and stir the beef and vegetables for 7 minutes or until the beef is no longer pink.
- Stir in the parsley, oregano, salt, and pepper. Carefully pour in the crushed tomatoes, diced tomatoes, beef stock, and water.
- Bring to a low boil, stirring frequently. Taste and add the worcestershire and soy sauces to preference.
- Reduce heat and lower to a simmer. Cover the pot and cook for 30 minutes, stirring occasionally.
- Remove the lid and bring to a boil. Stir in the rice, then reduce heat to a simmer. Cook for another 10 to 15 minutes until the rice is tender. Stir frequently so the rice does not stick.
- Serve hot.
Leave a Reply