stuffed pepper soup

Stuffed Pepper Soup will be a weeknight staple. It has everything you like about a classic stuffed pepper—ground beef, rice, tomatoes, and CHEESE. There must be cheese!

Stuffed Pepper Soup

olive oil

red bell pepper, chopped

green bell pepper, chopped

yellow bell pepper, chopped

onion, chopped

garlic,

beef

Kosher salt

black pepper

c. Swanson Chicken Broth

tomatoes

oregano

c. white rice

white cheddar,

parsley,

Very good, my tweaks included a half pound mild Italian sausage and some pepper flakes. Very good. But I would imagine a bit bland without the sausage and pepper flake

Great recipe and a crowd-pleaser. Much simpler than actually making stuff peppers, and we actually prefer the soup. A new member of our regular line up.

I made this soup today and it was amazing. I don't know why I never thought of turning our favourite stuffed peppers into soup before coming across this recipe. I made a few small tweaks and it turned out so good that I'm about to write it into my recipe book after making it once. I used a 28oz. can of regular diced tomatoes because I have trouble finding fire-roasted diced tomatoes at all 3 of my local grocery stores. I also substituted white rice for brown because it is what we prefer and have on hand. Lastly, the change that I believe took this recipe to the next recipe is DILL. We have always used copious amounts of dill in our stuffed peppers. Usually I will cook the rice in dill as well as add it to the browning ground beef and I add more to the entire mixture before stuffing the peppers!! It compliments the other ingredients sooo well. So, I decided to add dried dill to this soup--an overly generous amount! It's seriously so good you don't even need to add cheese and this is coming from a huge cheese lover!! I hope you all consider adding dill to your stuffed peppers and stuffed pepper soup from now on!

If you like stuffed green peppers,  you will love this soup. If you don't like the texture of cooked peppers, just puree them with some of the broth in a blender first, before adding to the soup.

"6 c."  Thanks a lot for this, now I have to go 20 miles back to the store and get chicken broth.

https://streaming.hearstdigitalstudios.com/cc32a7b0-3d63-4bfc-a361-95cc1ab80508/video_rover_16x9_1080p_hd_1525900908_35542.mp4

Chicken And Broccoli Stuffed Peppers = The Perfect Light Dinner

Stuffed Pepper Soup has everything you love about stuffed peppers – bell peppers, ground beef, tomatoes, rice – in a hearty bowl of soup!

brown rice (omit for paleo diet)

95% beef

green bell pepper

red bell pepper

onion

garlic (chopped)

(14.5 oz each cans petite diced tomatoes)

tomato sauce

chicken broth)

marjoram

salt and fresh pepper

In a large pot or dutch oven, brown ground meat on high heat and season with salt.

Drain fat if any, reduce heat to medium-low, then add peppers, onions and garlic.

Cook about 5 minutes on low heat.

Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste. Cover and simmer on low heat for 30 minutes.

Serve about 1 1/2 cups of soup in each bowl and top with 1/2 cup cooked brown rice.

Stove Top:

Press saute button on 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 fat if any, then add peppers, onions and garlic and cook 4 to 5 minutes.

Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste. Cover and cook high pressure 15 minutes. Natural release.

Note: since there is no evaporation in the pressure cooker, you can reduce the broth by 1/2 cup.

Instant Pot:

An easy, hearty and comforting stuffed pepper soup. Made with simple ingredients and so easy to make, this soup is something the whole family will love. Makes about 11 cups.

lb beef

Tbsp olive oil, (divided)

Salt and black pepper

yellow onion chopped ((1 cup))

garlic, (minced)

(14.5 oz) cans petite diced tomatoes

(15 tomato sauce

(14.5 beef broth

Tbsp chopped fresh parsley, (plus more for garnish)

tsp dried basil*

Cheddar or mozzarella cheese, (for serving (optional))

In a large pot heat 1 Tbsp olive oil over medium heat, once hot add beef to pot and season with salt and pepper. Cook, stirring occasionally while breaking up beef, until browned. Drain beef and pour onto a plate lined with paper towels, set aside.

Heat remaining 1 Tbsp olive oil in pot then add onions, red bell pepper, green bell pepper and saute 3 minutes, then add garlic and saute 30 seconds longer.

Pour in diced tomatoes, tomato sauce, beef broth and add parsley, basil, oregano and cooked beef, then season with salt and pepper to taste. Bring just to a light boil, then reduce heat to low, cover and simmer, stirring occasionally, 30 minutes.

While soup simmers, prepare rice according to directions listed on package, then once soup is done simmering stir in desired amount of cooked rice into soup.**

Serve warm topped with optional cheese and garnish with fresh parsley.

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

This is one of the most cozy soup recipes with rich homestyle flavor. It totally reminds me of growing up and being home. There's just so much goodness in one bowl of this hearty soup.

Turn this classic appetizer into a piping hot bowl of soup. 

Stuffed Pepper Soup Recipe

orange bell pepper

garlic

salt

low-sodium beef broth,

Italian seasoning

red pepper flakes (optional)

white rice

cheddar cheese

parsley

Core, seed and dice 1 medium red bell pepper, 1 medium green bell pepper, and 1 medium yellow bell pepper (about 1 cup each). Dice 1 small yellow onion (about 1 cup). Mince 2 garlic cloves.

Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the peppers and  onion and cook until softened, 5 to 6 minutes. Add the garlic and cook until fragrant, about 30 seconds.

Add 1 pound lean ground beef and season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook, breaking up the meat with a wooden spoon, until no longer pink, about 5 minutes. Add 6 cups beef broth, 2 (14.5-ounce) cans petite diced tomatoes, 1 (15-ounce) can tomato sauce, 2 teaspoons Italian seasoning, and 1/4 teaspoon red pepper flakes, if using. Stir to combine and bring to a boil over high heat. 

Reduce heat to medium-low and add 1 cup uncooked long-grain white rice. Cover and simmer until the rice is tender, 25 to 30 minutes. Meanwhile, grate 4 ounces sharp cheddar cheese on the large holes of a box grater (about 1 cup). Coarsely chop the leaves from 1/2 bunch fresh parsley until you have 1/4 cup. 

When the soup is ready, taste and season with more kosher salt as needed. If the soup is thicker than you’d like, stir in more broth to thin it out. Top each bowl with cheese and sprinkle with parsley just before serving.  

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

Worcestershire sauce

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

This delicious and hearty stuffed bell pepper soup has all the delicious flavor in it just like the classic stuffed peppers we all love. super easy to make and super delicious.

Stuffed Bell Pepper Soup

bell peppers (diced)

onion (chopped)

Slap Ya Mama

red pepper flakes

can diced tomatoes

beef broth

rice

In a large pot or Dutch oven over medium heat, cook ground beef, onions, bell peppers, and seasonings until meat is no longer pink. Add minced garlic, stir and cook for two additional minutes. Drain and return to pot.

Add tomatoes, crushed tomatoes, Worcestershire sauce, beef broth, and rice. Stir.

Bring to a boil, reduce heat, cover and cook until rice is tender, approximately 25-30 minutes.

Ladle soup into individual bowls and top with cheese.

This stuffed pepper soup is a hearty meal loaded with ground beef, onions, rice and bell peppers in a tomato based broth. It tastes just like classic stuffed peppers, but without all the work!

beef (I use 90% lean)

garlic (minced)

salt and pepper

Heat the olive oil in a large pot over medium high heat. Add the ground beef and cook until browned, breaking up into smaller pieces with a spatula (approximately 5-6 minutes).

Add the onion to the pot and cook for 4-5 minutes or until softened. Add the garlic and cook for 30 seconds.

Season the beef and onion mixture with salt and pepper.

Add the bell peppers to the pot and cook for 2-3 minutes.

Add the tomatoes, tomato sauce, beef broth and Italian seasoning to the pot; bring to a simmer.

Cook for 15-20 minutes or until peppers are tender.

Stir in the rice and season the soup with salt and pepper to taste as desired. Sprinkle with parsley and serve.

https://content.jwplatform.com/videos/0vqwNLEQ.mp4

STUFFED PEPPER SOUP

With tender ground beef, perfectly cooked rice, bell peppers, and a tomato base, this delicious chunky Stuffed Pepper Soup is what you get when you take yummy traditional stuffed peppers and transform them into a soup! It’s a simple one-pot recipe that is perfect for a cold winter night any day of the week!

butter (unsalted)

carrot

celery (chopped)

green bell pepper (chopped)

red bell pepper (chopped)

tomato paste

rice (uncooked)

tomatoes (1 can)

basil

salt and pepper (to taste)

beef bouillon

beef broth (low sodium)

Parmesan cheese (grated,

Brown the beef.

In a large Dutch oven add the olive oil and butter and melt over medium heat. Add the ground beef and cook for about 3-5 minutes until the meat is browned, breaking it up as you cook.

Sauté the veggies.

Stir in the onion, carrots, celery, and bell peppers to the pot and cook for another 3 minutes until the onion softens. Add the garlic and cook for another 30 seconds until aromatic.

Incorporate rice and broth.

Stir in the tomato paste and then the rice. Add in the dried oregano, basil, salt,  pepper and beef bouillon. Pour in the beef broth and stir. Bring to a boil then reduce heat to simmer and cook for 30 minutes, stirring occasionally. The soup will thicken as the rice cooks.

Adjust seasoning.

Taste for seasoning and adjust as necessary with salt and pepper. If the soup is too thick, add more broth as necessary.

Serve.

Ladle into bowls and serve with grated Parmesan cheese.

https://content.jwplatform.com/videos/FEQpps6M.mp4

This easy stuffed pepper soup recipe turns a dinner favorite into an even cozier meal. It&#39;s healthy, homey, filling, and will leave everyone satisfied!

kosher salt and black pepper (to taste)

extra virgin olive oil

red bell pepper (diced)

green bell pepper (diced)

thyme

low-sodium beef broth

Cook beef

Heat a large pot over medium-high heat. Add the ground beef and use a spatula to break it up. Season with salt and pepper. Cook the beef until browned, stirring occasionally. Once fully cooked, drain the beef and transfer to a paper towel-lined plate. Set aside.

Cook vegetables

Heat the oil in the pot, then add the onion and bell pepper and saute for 3 to 4 minutes, until softened. Add the garlic, basil, oregano, and thyme and saute another 30 seconds.

Simmer soup

Add the ground beef back to the pot along with the diced tomatoes, tomato sauce and beef broth. Cover the pot, bring to a simmer, then reduce the heat to low, and stir occasionally for 20 minutes. Note: if you haven&#39;t yet pre-cooked your rice, you can cook it while the soup is simmering.

Stir in rice

Stir in the cooked rice. If you&#39;d like a slightly thinner soup, feel free to add more broth. To serve, ladle into bowls and top with freshly chopped parsley.

https://www.youtube.com/watch?v=oWmqI9s7Myw

This easy stuffed pepper soup turns a dinner favorite into an even cozier one-pot meal. It's loaded with ground beef, rice, bell peppers, onion, tomatoes, and a variety of spices. 

It has all the flavors from my classic stuffed peppers recipe (which is a fan favorite), but it has a few perks. It's a one-pot meal, takes a bit less time to cook, and excludes the whole stuffing process. A meal prep winner for sure!

And if you're a big fan of soup season, I can definitely see this being one of those soup recipes you rely on when you don't know what to cook for dinner. It's healthy, homey, perfectly filling, and will leave everyone completely satisfied. 

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► TIMESTAMPS:
00:00 Intro
00:43 Dice the onion and bell peppers
03:05 Brown the ground beef
03:45 Saute the vegetables
04:10 Add the remaining ingredients and simmer the soup
04:44 Cook the rice while the soup simmers
05:15 Stir the rice into the soup
06:00 Meal prep the soup into storage containers
06:55 Serve the soup with parsley and parmesan cheese
07:19 Taste test

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#stuffedpeppersoup #stuffedpeppers #souprecipe

STUFFED PEPPER SOUP is the cozy soup recipe you need for winter!

Instant Pot Stuffed Pepper Soup, made with ground beef or ground turkey, is a healthy, easy, and deliciously satisfying meal. It has all the flavors of your favorite stuffed peppers, but made in an electric pressure cooker so it is way less work!

beef turkey

garlic powder

onion powder

bell peppers (any color combination (I

Heat the Instant Pot for a few minutes on sauté mode. Once it’s hot, add the ground meat and cook, breaking up with a spatula, until the meat is browned. If using beef, drain off excess fat if needed.

Add the garlic powder, onion powder, Italian seasoning, red pepper, salt, and black pepper and cook for another minute or two.

Add the broth, tomato sauce, peppers, and rice and stir to mix.

Close and the lid and pressure cook for 8 minutes. Once the cooking time is up, allow the pressure to release naturally for about 10 minutes, then quick release any remaining pressure.

Serve hot.

If you loved stuffed peppers then stuffed pepper soup is up your alley! Great topped with cheese along with breadsticks, makes a hearty meal.

Slow Cooker Stuffed Pepper Soup Recipe

chicken broth ((two-15-oz. cans) or about 4 cups)

tomato sauce ((not paste, make sure it's sauce))

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The most viewed stuffed pepper soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine