Rich, savory, and brimming with comfort, this Stuffed Pepper Soup deconstructs classic stuffed bell peppers into a warm, cozy pot of soup! Packed with lean ground beef, sweet diced bell peppers, tomatoes, and tender cauliflower rice (or white rice), it’s a high-protein, incredibly satisfying meal that families obsess over.
Why You’ll Love This Recipe
Classic Comfort Flavor: Delivers all the rich flavors of traditional stuffed peppers in a simple, one-pot soup.
Low-Carb Friendly Option: Easily made low-carb and keto-friendly by using cauliflower rice instead of traditional white rice.
Incredible Meal-Prep: Tastes even richer and more flavorful the next day as the seasonings settle together.
Essential Kitchen Equipment
Large Dutch Oven or Heavy-Bottomed Soup Pot: To brown the meat and simmer the soup evenly.
Chef’s Knife & Cutting Board: For dicing the bell peppers and onions.
Ingredients
1 lb (450g) Lean ground beef (or ground turkey)
2 large Bell peppers (1 green and 1 red, chopped into bite-sized pieces)
1 medium Yellow onion, diced
3 cloves Garlic, minced
1 can (14.5 oz / 400g) Diced tomatoes (or fire-roasted tomatoes)
1 can (15 oz / 425g) Tomato sauce
4 cups Beef broth (low-sodium)
1 1/2 cups Cooked rice (or cauliflower rice for low-carb)
1 tbsp Italian seasoning
1/2 tsp Smoked paprika
1 tsp Salt
1/2 tsp Black pepper
1 tbsp Olive oil
Fresh parsley or shredded cheddar cheese for topping (optional)
Step-by-Step Instructions
1. Brown the Meat: Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Add the ground beef and diced onion. Cook for 5 to 7 minutes until the beef is fully browned and the onion is soft. Drain any excess fat.
2. Sauté Garlic & Peppers: Add the minced garlic and chopped bell peppers to the pot. Sauté for 3 to 4 minutes until the peppers begin to soften and become fragrant.
3. Add Liquids & Seasonings: Pour in the diced tomatoes (with their juices), tomato sauce, and beef broth. Stir in the Italian seasoning, smoked paprika, salt, and black pepper.
4. Simmer: Bring the soup to a boil, then reduce the heat to low, cover, and let simmer for 20 to 25 minutes until the bell peppers are fork-tender.
5. Stir in Rice: Stir in the cooked rice (or cauliflower rice) and simmer uncovered for an additional 5 minutes until heated through.
6. Serve: Ladle hot soup into bowls and garnish with fresh parsley or a sprinkle of cheddar cheese if desired!
Chef’s Tips
Prevent Mushy Rice: If you plan on having leftovers, store the cooked rice separately and add a scoop directly into individual bowls before ladling the hot soup over top. This stops the rice from soaking up all the broth!
Use Fire-Roasted Tomatoes: Fire-roasted diced tomatoes add a subtle smoky depth that elevates the broth instantly.
Nutritional Breakdown (Per Serving / 6 Yield)
Servings: 6 bowls
Calories: ~230 kcal (with cauliflower rice) / ~290 kcal (with white rice)
Protein: 22g
Net Carbs: 8g (with cauliflower rice) / 22g (with white rice)
Fat: 9g
Frequently Asked Questions (FAQ)
Can I make this in a Slow Cooker / Crockpot?
Yes! Brown the ground beef with the onion and garlic first, then transfer everything (except the cooked rice) into a slow cooker. Cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours. Stir in the cooked rice during the last 15 minutes of cooking.