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Stuffed Pepper Soup

If you love stuffed peppers, this stuffed pepper soup will become a new favourite!

A savoury, tomato-based soup loaded with sweet bell peppers, ground beef, and rice that mimics delicious stuffed peppers.

Like most thick and flavourful soups, this stuffed pepper soup is comforting and will quickly become a favourite. The best part is how easy it is to make. I love stuffed peppers, but once I made this soup and tasted how delicious it was while only using a single pot, I haven't gone back. I still make stuffed peppers when guests come over, but when I want that flavour, I turn to this soup.

This soup is gluten-free, and can be made vegan by swapping the ground beef for Beyond beef or other plant-based substitute. Change the chicken broth for vegetable stock and you're set!



(Makes 8 servings)

  • 1 tablespoon extra-virgin olive oil

  • 1lb ground beef

  • 1/2 teaspoon sea salt

  • 1/2 teaspoon ground black pepper

  • 1 sweet onion, diced

  • 1 red bell pepper, deseeded and diced

  • 1 yellow bell pepper, deseeded and diced

  • 1 orange bell pepper, deseeded and diced

  • 2 cloves garlic, minced

  • 2 teaspoons dried oregano

  • 1 teaspoon dried parsley

  • 1 can (796ml) San Marzano tomatoes in purée, crushed

  • 6 cups low sodium chicken broth

  • 1 cup short grain rice

  • sour cream to serve (optional)



In a Dutch oven or other large soup pot over medium-high heat, add the olive oil. Once hot, add the ground beef and season with the sea salt and ground black pepper. Brown the beef breaking up any large clumps as it cooks. Once browned, transfer the beef to a bowl using a slotted spoon. If there is an excessive amount of oil in the pot, carefully reduce it to about 2 tablespoons using tongs and a wad of paper towel. Discard.

Add the onion and diced peppers to the pot and sauté until the vegetables start to soften (about 8 minutes). Add the garlic and sauté an additional minute. Add the oregano and parsley and mix well. Reintroduce the ground beef, mix, and continue sautéing for a few minutes before stirring in the crushed tomatoes and broth. Bring to a boil then reduce the heat to medium. Once it reaches a simmer, add the rice, mix well, then cover and let simmer for 40 to 45 minutes or until the rice is cooked. Stir occasionally, adding water if needed.

Taste for seasoning and adjust with additional salt and pepper as needed. Serve with sour cream on the side (optional).


Nutritional Information Per Serving:

total calories = 303 | total fat = 11.6g | saturated fat = 3.87g | cholesterol = 50.64mg | sodium = 293.14mg | net carbohydrates = 26.86g | dietary fibre = 1.35g | sugars = 4.21g | protein = 21.86g

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