bell pepper soup

Stuffed pepper soup has sausage and ground beef lots of tender sweet bell peppers, and tomatoes. Add in rice and serve it hot!

Stuffed Pepper Soup

½ pounds ground beef

sausage

onion (diced)

garlic (minced)

Italian seasoning

beef broth

(16 ounces crushed tomatoes)

(28 ounces diced tomatoes, undrained)

green bell peppers

red bell pepper

pepper

Worcestershire sauce

rice

parsley (chopped)

Cook beef, sausage, onion and garlic in a large pot until no pink remains.  Drain any fat.

Stir in remaining ingredients except rice. Simmer uncovered 25-30 minutes or until peppers are tender.

Add rice and parsley and simmer an additional 5 minutes or until heated through.

https://content.jwplatform.com/videos/ElLsCr3Q.mp4

Stuffed Pepper Soup is an inexpensive and delicious soup that will warm your belly from the inside out. Tender sausage and ground beef are simmered in beef broth with peppers, and tomatoes. Add in your rice and serve it hot!

Stuffed pepper soup

Mouth-watering Stuffed Bell Pepper Soup is the simple, 30 minute unstuffed version of stuffed bell peppers. It&#39;s a low calorie, low carb soup loaded with bell peppers, lean beef, and rich tomato flavor. Serve with cooked rice or cauliflower rice. Includes Instant Pot and stove instructions.

Stuffed Pepper Soup [Instant Pot or Stove]

Tbsp Olive Oil

Onion (diced (about 2 cups))

Garlic Cloves (minced)

lean Ground Beef (or sausage

Bell Peppers (any colors) (diced (about 3 cups))

28 oz can Crushed Tomatoes

oz Tomato Paste

tsp Dried Italian Seasoning

Sea Salt

tsp Black Pepper

tsp Crushed Red Pepper (maybe add another 1/4 tsp)

Chicken Broth (or beef broth)

Cauliflower Rice or Whole Grain Rice (as needed for serving)

Select &quot;Sauté&quot; on the Instant Pot and heat OLIVE OIL.

When the display reads &quot;Hot&quot;, add ONION and GARLIC. Sauté until tender.

Add BEEF and sauté until cooked through, stirring as needed. Drain excess fat, if needed.

If any browned ingredients are stuck on the pot&#39;s surface, add a splash of broth and scrape them with a flat utensil to release them into the ingredients. This is called deglazing and it&#39;s &quot;flavor gold&quot;.

Press &quot;Cancel&quot; and stir in BELL PEPPERS, CRUSHED TOMATOES, TOMATO PASTE, WORCESTERSHIRE SAUCE,  ITALIAN SEASONING, SALT, PEPPER, CRUSHED RED PEPPER, and CHICKEN BROTH.

Secure the lid and turn pressure release valve to &quot;Sealing&quot;. Select &quot;Manual&quot; or &quot;Pressure Cook&quot; and set the cooker on &quot;High&quot; pressure for 2 minutes (for softer bell peppers) or only 1 minute (for al dente bell peppers).

At the end of the cook cycle, allow the pot to sit undisturbed for a 15-minute natural pressure release (NPR).

Once all steam has released, open the lid and stir. Continue to serving instructions below.

Instant Pot Stuffed Pepper Soup

Heat soup pot over medium-high heat. Add ONION and GARLIC, sauté until tender.

Add GROUND BEEF and sauté until cooked through, stirring as needed. Drain excess fat, if needed. Deglaze the pot with a little broth, if needed.

Stir in BELL PEPPERS, CRUSHED TOMATOES, TOMATO PASTE, WORCESTERSHIRE SAUCE, ITALIAN SEASONING, SALT, PEPPER, CRUSHED RED PEPPER, and CHICKEN BROTH.

Turn heat to medium-high, bringing soup just to a boil, stirring as needed.

Turn heat to medium-low, cover, and simmer until until bell peppers become tender (about 20 min), stirring as needed.

Stove instructions for Stuffed Pepper Soup

At first, the soup might seem like it has too much liquid, but this will balance out when you add cooked rice or cauliflower rice.

Serve warm with a scoop of cauliflower rice or cooked rice.

Store in an airtight container up to 5 days in the refrigerator and up to 90 days in the freezer (or longer if vacuum sealed).

Serving and Storage Instructions

A Stuffed Pepper Soup Recipe that is so delicious! Learn how to make stuffed pepper soup in the crockpot, instant pot or on the stove!

extra virgin olive oil

beef

onion

garlic

red (orange or yellow bell peppers)

½ oz can petite diced tomatoes

tomato sauce

water

parsley

basil

oregano

black pepper

bay leaf

red pepper flakes

white rice

In a large pot, heat olive oil over medium heat. Add the ground beef to the pot and cook ground beef for 10 minutes until brown and no longer pink.

Once the beef has cooked, add the onion and garlic to the pot. Sauté for 2 minutes.

Once the onions and garlic have sautéed, add bell peppers, tomatoes, water, broth, dried spices and rice. Stir together.

Cover the pot and turn the heat to high. Bring the soup to a boil, stirring every few minutes to prevent the rice from sticking. It should take about 10 minutes to come to a boil.

When the soup has reached a boil, remove the cover and reduce the heat to medium. Cook uncovered for 2 minutes.

Once cooked, remove the soup from the heat and let it sit uncovered for 10 minutes. The rice will continue to cook slightly in the pot when taken off the heat.

Remove the bay leaf. Serve with Parmesan cheese and fresh parsley.

Note: The rice will absorb broth as it cooks. You can add more broth to the soup when enjoying leftovers if you like a broth-ier consistency.

Stovetop Instructions

Set the instant pot to Sauté for 15 minutes. Heat olive oil for 3 minutes until it starts to shimmer. Add ground beef to the pot and brown ground beef for 10 minutes.

Once the beef has cooked, add garlic and onion to the pot. Sauté for additional 2 mins.

Add all remaining ingredients and stir together. Make sure to scrape up any browned bits from the bottom of the IP so you don’t get a burn notice.

Cover the instant pot and set to Sealing, High Pressure for 2 minutes.

It will take about 8-10 minutes for your IP to come to pressure. Once cooked, quick release the pressure. Remove bay leaf before serving.

Serve with parmesan cheese and fresh parsley.

Note: the rice will absorb broth as it cooks. You can add more broth to the soup when enjoying leftovers if you like a broth-ier consistency.

Instant Pot Instructions:

In a pan, heat olive oil for 3 minutes until it starts to shimmer. Add ground beef to the pot and brown ground beef for 10 minutes.

Once onions/garlic have sautéed, add the beef/garlic/onion mixture to the crockpot.

Add all remaining ingredients to the crockpot and stir together.

Cook on low for 6 hours or high for 4 hours. (All slow cookers are different, check yours to make sure the rice isn’t over cooking!) Remove bay leaf before serving.

Slow Cooker Note: To avoid over-cooked rice, you can reduce the amount of water in this recipe by 1 cup, and cook your rice on the side. Stir in cooked rice when the soup has finished cooking

Crockpot Instructions:

Very easy recipe to make in our InstaPot. Lots of veggies and flavor but we sure it will be even better as a leftover. Some foods just taste better the next day. Definitely will make this one again for a quick weeknight hearty dinner.

Delish! And ‘weight watchers’ friendly!

Made this, love it!  But a 2.5cup serving is sooooo filling.  Is one serving really that much?  If so, my husband will be so happy, LOL!

I have made a similar soup for years but cook my rice separately ( I like brown rice) and ladle the soup over the rice in the bowl when serving. Retains the texture of rice better. I store the soup and rice separately.

I used quinoa instead of rice and my family loved it!

I had a few peppers on their last legs, not enough for stuffed peppers for all, but enough for your soup.  First time making I follow recipe exactly to give an accurate rating.  Using the Instant Pot, I had dinner on the table in record time.  It was delicious,  bread was used, by all, to sop their bowls clean.  Thank you!!

I've made this recipe in both a dutch oven and the instant pot and it comes out great in both.  In the dutch oven i follow the instructions and bring everything to a boil and then turn the burner off and let simmer for thirty minutes. I also use ground chicken in place of ground beef or sometimes ground turkey.

I love soup and this was so easy to make and super delicious!  You do have to make a lot - you go through at least 2 bowls per person

My husband and I loved it!!♥️ So good.

This soup was amazing! I added all colors of bell peppers to it. The flavor was heavenly. My husband said it was very tasty.

Love how easily this came together in my Instant Pot! And so yummy! Husband and 8-year-old loved it too - and we're so happy there's enough leftovers for another round (and then some)!

https://www.youtube.com/watch?v=icjpMoSiXkg

Stuffed pepper soup is easy to make an absolutely delicious! Made in one pot this healthy, hearty meal is a must try! Naturaliy gluten free an delicious. Get the recipe here: https://thecleaneatingcouple.com/stuffed-pepper-soup/ or google clean eating couple stuffed pepper soup

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Top 3 bell pepper soup recipes from across the web

The most viewed bell pepper soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Stuffed Pepper Soup

Stuffed Pepper Soup [Instant Pot or...

Stuffed Pepper Soup

The most viewed bell pepper soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine