I’m back with a soup recipe that’s both simple and packed with flavor! As the weather gets cooler, I find myself reaching for cozy, hearty meals, and this stuffed pepper soup is exactly that.

After making stuffed peppers last year, I thought it’d be fun to switch things up and turn those familiar flavors into a warm, comforting soup.

This dish combines tender bell peppers, fire-roasted tomatoes, and ground beef, all brought together with a mix of delicious seasonings.

If you love rice, go ahead and add some for a bit of extra texture, but if you’re following Whole30 or prefer a low-carb option, cauliflower rice works just as well.

No matter what you choose, this soup is sure to leave you satisfied and coming back for more!

Stuffed Pepper Soup Recipe

Ingredients    

• 2 tablespoons olive oil (or any cooking oil)
• 2 pounds ground beef or chicken
• 1 teaspoon salt
• 2 teaspoons mixed Italian herbs
• 2 cans (14.5 oz each) diced fire-roasted tomatoes
• 1 cup tomato puree (or sauce if preferred)
• 3 bell peppers (use any color except green), chopped
• ½ cup green onions, chopped
• ½ cup water (for stovetop method)
• 3 cups white rice or cauliflower rice (for a low-carb option)

Instant Pot Method

1. Set your Instant Pot to the “saute” setting. Add olive oil, ground beef (or chicken), salt, and Italian herbs. Cook for about 6-8 minutes, stirring and breaking up the meat until it’s browned. Press “cancel” when done.
2. Add in the diced tomatoes, chopped bell peppers, and green onions. Stir everything together.
3. Close the lid and ensure the valve is set to “sealing.” Set the Instant Pot to “manual” and cook for 10 minutes.
4. Once done, press “cancel” and release the pressure.
5. Serve with cooked white rice or cauliflower rice.

Stovetop Method

1. Heat the olive oil in a large pot over medium heat. Add the chopped bell peppers and cook for 5 minutes, until they begin to soften.
2. Add the ground beef (or chicken), salt, and Italian herbs. Cook until the meat is browned, about 5-7 minutes.
3. Stir in the diced tomatoes, tomato puree, green onions, and water. Let everything simmer for 10 minutes.
4. Add the cooked rice or cauliflower rice if you’re using it. Stir well and serve hot!

Pro Tips For Making The Best Stuffed Pepper Soup

• Use Fire-Roasted Tomatoes for a Smokier Flavor: If you want a richer, deeper flavor, opt for fire-roasted canned tomatoes. They add a slight smokiness that transforms the soup into something special.
• Experiment with Different Proteins: Instead of just ground beef, try using ground turkey, chicken, or even plant-based ground meat. These alternatives can add variety and make the soup lighter or suitable for dietary preferences.
• Season in Layers: Add seasonings at different stages of cooking to enhance the flavor. Start with the meat, then add more seasoning when you add the peppers and tomatoes. This layering of flavors makes the soup more complex and savory.
• Add a Dash of Balsamic Vinegar: A little splash of balsamic vinegar at the end of cooking can brighten the flavors and add a tangy kick. This works especially well if you like a slight contrast to the sweetness of the peppers.
• Use Bone Broth for Extra Nutrients: Instead of regular broth, try using bone broth for a richer texture and extra collagen. It’s a great way to boost the nutritional value of the soup while adding depth to the flavor.

What To Serve With Stuffed Pepper Soup?

For a balanced meal, consider these sides to complement your soup:

• Crispy roasted potatoes
• Cheese-stuffed breadsticks
• Mixed green salad with lemon vinaigrette
• Garlic-parmesan cauliflower
• Chilled cucumber salad

How To Store Stuffed Pepper Soup?

Storing your stuffed pepper soup properly ensures it stays fresh and tasty for later. Here’s how to do it:

• Refrigeration: Let the soup cool to room temperature before transferring it to an airtight container. Store it in the fridge for up to 3-4 days.
• Freezing: To freeze, let the soup cool completely, then transfer it to a freezer-safe container. You can store it in the freezer for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat on the stove or in the microwave.
• Reheating: When reheating, add a splash of water or broth if the soup has thickened. Stir occasionally to heat it through evenly.