This Easy Stuffed Bell Pepper Soup recipe is simple to make and packed with flavor! It is made with ground beef, bell peppers, onion, canned tomatoes, spices and rice. It is a healthy family dinner idea for a busy weeknight. Serve it up with a batch of cornbread or homemade quesadillas for a hearty meal!
It is no secret that I am a huge fan of making and eating soup any time of the year, but especially during the winter months. Yesterday, it was very cold and windy here, so soup was definitely going to be on the dinner menu. However, I wasn’t sure what recipe to prepare… Vegetarian Cream of Broccoli Soup, Vegan Butternut Squash Soup or maybe Quick and Easy Instant Pot Mexican Chili? I took a look in the refrigerator to see what I already had in stock. If I could avoid going to the store, that would be an added bonus! Well, I did not have much, but there were a few bell peppers on the brink of going bad. I knew I had canned tomatoes and some ground beef frozen, so that was it… A batch of Easy Stuffed Bell Pepper Soup would be perfect and I could avoid leaving the house!
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What do I need to make the Easy Stuffed Bell Pepper Soup?
This delicious recipe is very quick and simple to make. Of course, bell peppers are the star of the dish! I like to use red and green peppers to add color. However, if you only have one variety on hand that is fine…or you could use orange and yellow bell peppers too, mix it up! Here is the complete list of ingredients to make the Easy Stuffed Bell Pepper Soup.
- Olive Oil
- Green Bell Pepper
- Red Bell Pepper
- Red Onion
- Canned, Diced Tomatoes
- Tomato Sauce
- Chicken Broth
- White Rice
As you can see, the soup contains a number of healthy ingredients! The bell peppers are low in calories and high in antioxidants and Vitamin C. The red onion contains folate and adds additional fiber to the dish. I have to add garlic, my favorite superfood to any dish appropriate! It adds great flavor and can give the immune system a boost, which is definitely needed during cold and flu season!
Is there anything else I will need to make the soup recipe?
How do I make the Bell Pepper Soup?
I love making this soup because it is so simple, but packed with flavor! Start off by heating up the olive oil over medium heat in the dutch oven or cooking pot. Add the ground beef and cook until browned. This will take about 8 minutes.
Once the beef is browned, add the chopped bell peppers and onions to the beef. Cook over medium heat until the veggies begin to soften, about 5 minutes. Add in the minced garlic and sauté for 1 minute.
Next, add the dice tomatoes, tomato sauce, chicken broth, thyme and cilantro. Season with salt and pepper to taste preference.
Heat soup until boiling, then turn down to simmer. Cover pot and allow the soup to simmer for about 30 minutes or until the bell peppers are tender. While the soup is simmering, prepare 1 cup of white rice according to instructions. When the soup is done, add the rice to it and stir until combined. Serve the Stuffed Bell Pepper Soup hot garnished with chopped fresh cilantro if desired.
What should I serve with the Stuffed Bell Pepper Soup?
This soup is pretty hearty all by itself! However, I do like to make a batch of Mexican Corn Bread or homemade quesadillas to serve on the side.
Is there anything else I can add to the recipe?
This is a pretty simple version and I kept the spice level low so everyone would enjoy it. However, 1/2 of a jalapeño with seeds removed and diced up is a terrific way to add a little heat to the dish. If you want to lighten the recipe a bit, change out the ground beef for ground chicken or ground turkey. This can also be made as a vegetarian recipe by omitting the meat all together and doubling up on the bell peppers and using a little more olive oil to sauté them. A meat alternative like Gardein Beef crumbles also works well.
Can I add any toppings to the soup?
Yes, absolutely! I love adding toppings to this soup. Some of my favorite things to put on top are: shredded Monterey Jack cheese, plain Greek yogurt, hot sauce, and/or diced avocado.
How do I store the leftover soup?
The leftover soup can be stored in an airtight container for up to 5 days in the refrigerator. It can also be frozen and kept in the freezer for up to 3 months.
Easy Stuffed Bell Pepper Soup
- 1 Tbsp olive oil
- 1 lb ground meat
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 1 cup red onion finely diced
- 3 garlic cloves minced
- 1 can diced tomatoes 29 oz
- 1 can tomato sauce 15 oz
- 1 can chicken broth 14 oz
- 1/2 tsp dried thyme
- 1/2 tsp dried cilantro
- salt and pepper to taste
- 1 cup white rice
- Chopped fresh cilantro
- Heat 1 Tablespoon of olive oil in a Dutch oven over medium heat.
- Add the ground beef and cook until browned, about 8 minutes.
- Add the chopped bell pepppers and onion to the ground beef.
- Cook over medium heat until vegetables soften, about 5 minutes.
- Then, add in minced garlic cloves and saute for 1 minute.
- Add the tomatoes, tomato sauce, chicken broth, thyme, and cilantro. Season with the salt and pepper to taste.
- Heat soup until boiling, then turn down to simmer
- Cover pot and allow the soup to simmer for about 30 minutes or until the peppers are tender.
- While the soup is simmering, prepare 2 cups of white rice according to directions.
- When soup is done, add the rice and stir until well combined.
- Serve hot and garnish with the fresh chopped cilantro if desired.
So Tell Me…
What is your favorite soup to make during the winter? Have you ever made Stuffed Bell Pepper Soup? Are you ready for Spring?
Thank you so much for stopping by. As always, I would love to hear your thoughts in the comments section below. Have a great weekend!
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