This hearty Stuffed Pepper Soup is loaded with seasoned ground beef, colorful bell peppers, onion and cauliflower rice all simmered in a flavorful broth for a delicious one pot meal the whole family will love!
Oh how I love soup season and this one pot stuffed pepper soup recipe is definitely a favorite! We love stuffed peppers in our house, but this soup has all those same delicious ingredients, just much quicker and easier to make! Colorful bell peppers, seasoned ground beef, chopped onions and cauliflower rice (or you could use regular rice) all simmered together in a flavorful broth making this such a healthy, delicious soup.
Why You’ll Love this Recipe
- Same great taste as stuffed peppers, but in soup form!
- Easily made in just 30 minutes.
- You only need to use one pot which makes cleaning up a breeze.
- This recipe is gluten-free, diary-free and lower in carbs.
Ingredients You’ll Need
- ground beef – I used 90% lean ground beef, but you could use ground chicken, ground turkey, ground pork or even sausage in this soup. You could also swap out the meat for some beans to make this a vegetarian or vegan meal.
- bell peppers – a combination of red and green bell peppers were used in this soup, but any color bell peppers will work.
- onion – you can use a white or yellow onion in this soup.
- garlic – this really punches up the flavor and is a must in this soup!
- tomatoes – you’ll need two cans of diced tomatoes and one can of tomato sauce. Feel free to use fire roasted tomatoes for even more flavor!
- beef broth – I used a low sodium beef broth, but you could also use vegetable broth or any stocks you have in your pantry.
- cauliflower rice – this is a great low carb option and packs even more veggies into this meal. You could also use cooked rice or even quinoa.
- seasonings – I used a combination of Italian seasoning, salt and pepper. You could also use oregano and dried basil if you don’t have any Italian seasoning on hand.
- fresh parsley – adds a pop of color to this soup and a nice fresh taste!
How to Make Stuffed Bell Pepper Soup
- Brown the meat. In a large pot or dutch oven over medium-high heat, cook the ground beef, crumbling with a spoon, until browned. Drain off the excess grease and transfer to a plate lined with a paper towel.
- Sauté the veggies. Drizzle a little olive oil in the hot pan and add in the onion and bell peppers, cooking about 2 to 3 minutes, until onion is translucent and peppers have softened. Stir in the garlic cloves and seasonings, sautéing an additional 30 seconds or so until fragrant.
- Let the soup simmer. Add back in the browned ground beef, along with the rest of the ingredients (except for the cauliflower rice), and bring everything to a boil. Reduce the heat and cover, allowing the soup to simmer for about 20 minutes.
- Add the cauliflower rice. Add in the cauliflower rice and simmer for an additional 5 to 7 minutes, until cauliflower has softened. Ladle the soup into bowls, season with additional salt and pepper, if desired, and enjoy!
How to Serve Stuffed Pepper Soup
- Add some fresh toppings like shredded cheese, sour cream, fresh herbs and some avocado slices.
- If cauliflower rice isn’t your thing, pour soup over some cooked rice or mix it right in the soup. You want to make sure you add cooked rice as uncooked rice will soak up a lot of the liquid.
- Serve with a side salad and some crusty bread or cornbread!
Prepping and Storing
To Store: Leftovers of this stuffed pepper soup will last in your fridge in a sealed, airtight container for up to 5 days. You can easily reheat this soup in the microwave or stovetop for a quick, delicious meal.
To Freeze: If planning to freeze this soup, first let the soup cool completely and then store it in a sealed container in the freezer for up to 3 months. When ready to enjoy, let the soup thaw completely in the fridge. Warm it up in a pot on the stove or re-heat individual servings in the microwave.
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More Delicious Soup Recipes
- Chicken and Wild Rice Soup – the perfect cozy soup packed with flavor and loaded with chicken, veggies and tender wild rice
- Creamy Broccoli Cheddar Soup – a delicious low carb soup packed with veggies and made in under 30 minutes
- Chicken Tortilla Soup – the perfect weeknight meal that can easily be made in your Instant Pot, slow cooker or even right on the stove
- Spicy Sausage and Kale Soup – hearty, loaded with a variety of vegetables and leafy kale, all simmered in flavorful beef broth, diced tomatoes and yes, a whole jar of salsa!
- Sausage and Spinach Tortellini Soup – creamy, cozy and made with cheesy tortellini, sausage and fresh veggies
- Detox Immune-Boosting Chicken Soup – the perfect remedy for cold and flu season filled with antioxidants that boost immunity and tastes delicious
Hope you all enjoy this Stuffed Pepper Soup and if you love this as much as we do, please leave me ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!
Stuffed Pepper Soup
Ingredients
- 1 lb 90% ground beef
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 red bell pepper, seeded and diced
- 1 green bell pepper, seeded and diced
- 4 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes, or more for heat
- 2 (14.5 oz) cans diced tomatoes
- 1 (15 oz) can tomato sauce (no salt added)
- 2 cups low sodium beef broth
- 2 cups fresh or frozen cauliflower “rice”
- Garnish with fresh parsley
Instructions
- In a large pot or dutch oven over medium-high heat, cook the ground beef, crumbling with a spoon, until browned. Drain off the excess grease and transfer to a plate lined with a paper towel.
- Drizzle olive oil in the hot pan and add in the onion and bell peppers, cooking about 2 to 3 minutes, until onion is translucent and peppers have softened. Stir in the garlic cloves and seasonings, sautéing an Add the browned ground beef back into the pot, along with the rest of the ingredients (except for the cauliflower rice), and bring everything to a boil. Reduce the heat and cover, allowing the soup to simmer for about 20 minutes.
- Add in the cauliflower rice and simmer for an additional 5 to 7 minutes, until cauliflower has softened. Ladle the soup into bowls, season with additional salt and pepper, if desired, and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I use my slow cooker for this recipe?
Sure! Just make sure to brown the ground beef before adding it the crock pot and add the cauliflower rice in the last 20 or 30 minutes 🙂