Recipe: Stuffed Pepper Soup

Brrrrr! It has been frigid cold for nearly a week. We were fortunate to get a beautiful pile of fluffy snow, but for the first time in my life I am ready for it to go away! I love snow so much, however, I really want to get back to our regular schedule. Tomorrow’s forecast calls for the 40’s and I’m excited for the melting to start. And coincidentally, my first Soup(er) Sunday is our last day of the cold and I tried a new recipe: Stuffed Pepper Soup.

Stuffed Pepper Soup

I haven’t made a lot of “stay warm and comfortable” foods during this major cold snap because I have a strict meal plan to follow. We’ve been very lucky that we haven’t lost power, our heater hasn’t frozen up, and none of our pipes have burst. I am an avid fan of snow, probably because we rarely get any good amount of fluffy snow. (And let’s face it, it usually melts the same day we get it.) But this is the first time in my life that I am wishing away the snow.

As a mom, I really enjoy my son being on his normal schedule. I hate, HATE that he has missed two days of school. It’s so hard for him to get the hang of the transitions sometimes that it really just makes it worse to do all this starting and stopping. (Poor kiddo.)

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Stuffed Pepper Soup

Stuffed Pepper Soup

But I will say this. This Stuffed Pepper Soup really hit the spot during this cold weather. The original recipe calls for it to be served with a half cup of rice. However, having gone keto, I simply omitted the rice. Normally when I make a recipe for the first time, I do not alter any of the ingredients. As I am trying to save money and stick to my budget, I did make a few alterations based on cost of items and ingredients already in my pantry. I’ll leave notes at the bottom of this post so you can see my changes.

Let me start off by saying that this soup is YUM, YUM, YUM! I’m not sure I got the effect of stuffed peppers, but it still tasted really good. Mr. H said it reminded him of chili. And he liked it so much that he had seconds, which is fairly rare especially for a soup. C didn’t try it at all, but he had already eaten a PB&J and some fruit an hour before it was done.

Stuffed Pepper Soup

The soup was surprisingly filling. I did eat seconds, but only because I hadn’t eaten much during the day. And let me tell you, I was completely stuffed after that second serving. Totally worth it. I highly recommend making Stuffed Pepper Soup. It is simple, quick, and a great filling meal, especially on these super cold days!

The recipe gives instructions for making this on the stove top or the instant pot. I opted for the instant pot. When I use the instant pot, I always feel like I have less to clean up, although you don’t use any extra dishes making it on the stove either. I just prefer my instant pot. And if you don’t have one, you should get one. They are fantastic to have and I even use it in place of my old crock pot now (mostly to save counter space.) This is the one I have and it’s the perfect size for me and my family.

Recipe: Stuffed Pepper Soup

Yield: 6

Recipe: Stuffed Pepper Soup


  • 3 cups cooked brown rice*
  • 1 lb 95% lean ground beef
  • 1/2 cup chopped green bell pepper**
  • 1/2 cup chopped red bell pepper
  • 1 cup finely diced onion
  • 3 cloves garlic, chopped
  • 2 cans (14.5 oz each) cans petite diced tomatoes***
  • 1 3/4 cups tomato sauce
  • 2 cups reduced sodium, fat-free chicken broth*^
  • 1/2 tsp dried marjoram
  • salt and fresh pepper to taste


    Stove Top
  1. In a large pot or dutch oven, brown ground meat on high heat and season with salt.
  2. Drain fat if any, and reduce heat to medium-low.
  3. Add peppers, onions and garlic.
  4. Cook about 5 minutes on low heat.
  5. Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste.
  6. Cover and simmer on low heat for 30 minutes.
  7. Serve about 1 1/2 cups of soup in each bowl and top with 1/2 cup cooked brown rice.
    Instant Pot
  1. Press saute button on Instant Pot.
  2. Spray the pot with nonstick spray, add the ground meat and salt and cook until no longer pink, 5 to 8 minutes.
  3. Drain fat if any, then add peppers, onions and garlic and cook 4 to 5 minutes.
  4. Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste. Cover and cook high pressure 15 minutes. Natural release.
  5. Serve about 1 1/2 cups of soup in each bowl and top with 1/2 cup cooked brown rice.
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Cook’s Notes

*Omit for low-carb diets (Paleo, Keto, etc.)

**I used all green pepper and omitted the red pepper to save money. It took about 1 whole green bell pepper.

***I substituted one can of Rotel for one can of the petite diced tomatoes. It added a nice kick to the soup without being too aggressive.

*^Reduce chicken broth by 1/2 cup if making in the instant pot because the sealing prevents liquid from evaporating.

Extra Note: I opted to serve mine with a little shredded cheese and sour cream. The flavor was outstanding and added just enough depth to the dish to make up for the missing rice.

Original recipe brought to you by: skinnytaste.

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