Stuffed Pepper Soup


We love stuffed peppers.  However, there isn’t always time to make them — particularly during the week.  This soup combines all the flavors of our stuffed peppers, but can be made in about 30 minutes — likely from ingredients you have sitting in your fridge.  Put away that take-out menu!


This is great as-is, or it can be topped with shredded cheddar.  Lean ground beef (or turkey) is used so that it doesn’t need to be drained after browning.

This can be made to satisfy lower carb diets by omitting the rice.   Rice can also be prepared separately and added to individual bowls when serving a mixed crowd.  If choosing to omit the rice, 1/2 teaspoon of Xanthan gum can be used to thicken the soup, if desired.  Simply add it to the soup while it simmers.


2 tablespoons olive oil
2 medium onions (about 12 oz.), diced
1 teaspoon salt
2 large peppers (about 12 oz.), diced
1 clove garlic, minced
1 teaspoon allspice
1/2 teaspoon red pepper flakes, or to taste
2 lbs lean ground beef (90% lean or better.)
1 28-ounce can crushed tomatoes
3 cups of chicken stock (or chicken broth)
1 cup white rice
1.  Heat dutch oven over medium-high heat.  Add olive oil.  When shimmering, toss in the onions and salt.  Saute until they start to brown, about 3-4 minutes.  Add peppers and saute for another 3 minutes.
2.  Stir in salt, allspice, and red pepper flakes.
3.  Add the ground beef and brown, breaking up as necessary.  When meat is about 80% cooked through, stir in tomatoes and stock (or broth).  Cover and bring to a boil.  Add rice, cover, and reduce heat to low.  Simmer for additional 15 minutes, or until rice is tender.
4.  Add soup to bowls.  Top with shredded cheddar,  if desired.
 Nutrition Information:
Servings: 8
Calories: 392
Fat: 16g
Carbs: 35
Fiber: 4
Protein: 30g

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