Stuffed Pepper Soup Recipe

stuffed pepper soup in white bowl with spoon and sliced of French bread

5 from 22 votes

Stuffed pepper soup tastes like stuffed peppers in soup form. Savory beef, tomatoes, bell peppers, and rice are the ultimate comfort food.

Prep Time15

Cook Time30

Total Time45

Course: Dinner Recipes, Main Course

Cuisine: American, Italian

Diet: Gluten Free

Servings: cups

Calories: 126kcal

Author: Traci

Equipment

chef's knife
cutting board
6-quart Instant Pot
4.5-quart Dutch oven or stockpot (if using stove method)
stirring utensil
can opener
airtight storage container

Ingredients

2 tablespoons Olive Oil
1 large Onion diced
3 cloves Garlic minced
1 pound Lean Ground Beef (uncooked) or sausage or turkey
3 small Bell Peppers (any colors) diced
1 (28-ounce can) Crushed Tomatoes
⅓ cup Tomato Paste about ½ of a 6-ounce can
1 tablespoon Worcestershire sauce
1 teaspoon Italian Seasoning
1 teaspoon Salt
½ teaspoon Black Pepper
½ teaspoon Crushed Red Pepper or more as needed
4-6 cups Chicken Broth or beef broth

Optional

Cooked rice or quinoa as needed for serving

Instructions

Heat OLIVE OIL over medium-high heat. Add ONIONS and GARLIC, sauté until tender.
Add GROUND BEEF and sauté until cooked through, stirring as needed.
Add BELL PEPPERS and saute for a few minutes until softened. Drain any excess fat.
Add CRUSHED TOMATOES, TOMATO PASTE, WORCESTERSHIRE SAUCE, ITALIAN SEASONING, SALT, PEPPER, CRUSHED RED PEPPER, and CHICKEN BROTH. Stir to combine.
Adjust heat to high and bring soup just to a boil, stirring as needed.
Reduce heat and simmer soup about 20 minutes, or until soup reduces and thickens to your liking.
Serve warm with a side of cooked rice.
To store, cool completely and refrigerate in an airtight container up to five days.

Video

Notes

When time permits, I like to sauté the onions a bit longer to brown them, as it adds another delicious layer of flavor to this soup.

Make this stuffed pepper soup spicy by adding more crushed red pepper early in the recipe. You can also serve the soup with cayenne pepper or a favorite hot sauce, letting individuals adjust the heat level.
The pressure cooker version of this soup gets it on the table in about 30 minutes, whereas the stove version is closer to 50 minutes. Both are delicious!

Pressure Cooker Instructions

Select "Sauté" and heat OLIVE OIL. Add ONION and GARLIC; cook until tender. Add BEEF and cook until browned, stirring as needed. Stir in BELL PEPPERS and cook until slightly tender. Drain excess fat and add a splash of broth to deglaze, if needed. Press "Cancel" and stir in the remaining ingredients. Close and lock the lid. Set the pressure valve to "Sealing". Select "Manual" or "Pressure Cook" on HIGH for 2 minutes, followed by a 15-minute natural pressure release (NPR). Carefully release any remaining steam, open the lid, stir, and serve.

Nutrition