30-Minute Stuffed Pepper Soup

Savor the Flavor: Quick and Easy 30-Minute Stuffed Pepper Soup

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Experience the comforting flavors of classic stuffed peppers in a fraction of the time with our 30-Minute Stuffed Pepper Soup recipe. This hearty and satisfying soup combines lean ground beef, colorful bell peppers, and savory spices for a delicious one-pot meal that’s perfect for busy weeknights. Whether you’re craving a cozy dinner or looking to feed a hungry crowd, this flavorful soup will become a staple in your recipe repertoire. Join us as we dive into the simplicity and deliciousness of this easy-to-make dish.

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  • 1 tablespoon olive oil
  • 1/2 medium yellow onion, chopped
  • 1 lb lean ground beef
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 (8 oz) can tomato sauce
  • 1 (28 oz) can fire-roasted diced tomatoes, undrained
  • 3 cups beef broth
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon crushed red pepper flake, optional
  • 2 cups cooked white rice
  • Kosher salt and freshly ground black pepper, to taste


  1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent, about 2-3 minutes. Add minced garlic and cook for an additional 30 seconds.
  2. Brown Ground Beef: Add lean ground beef to the pot and cook until browned, breaking it apart with a spoon as it cooks, about 5-7 minutes.
  3. Add Bell Peppers: Stir in chopped red and green bell peppers and cook for another 2-3 minutes, until slightly softened.
  4. Combine Ingredients: Pour in tomato sauce, fire-roasted diced tomatoes (with their juices), and beef broth. Stir in Italian seasoning and crushed red pepper flakes, if using. Season with salt and black pepper to taste.
  5. Simmer Soup: Bring the soup to a simmer and let it cook for 15-20 minutes, allowing the flavors to meld together and the peppers to become tender.
  6. Add Cooked Rice: Stir in cooked white rice and simmer for an additional 5 minutes, until heated through.
  7. Adjust Seasoning: Taste and adjust seasoning as needed, adding more salt and pepper if desired.
  8. Serve: Ladle the stuffed pepper soup into bowls and serve hot, garnished with fresh herbs such as parsley or basil if desired.

Cook Notes and Variations:

  • Vegetarian Option: Swap the ground beef for a plant-based alternative such as lentils or crumbled tofu to make a vegetarian version of this soup.
  • Cheesy Twist: Add a sprinkle of shredded cheese on top of each serving or stir in some grated Parmesan cheese for extra richness and flavor.
  • Spice Level: Adjust the amount of crushed red pepper flakes to control the level of heat in the soup. For a milder version, omit the red pepper flakes altogether.

Keto and Low-Carb Versions:

For those following a keto or low-carb lifestyle, adjustments can be made to the traditional recipe to fit your dietary preferences.

Keto Version:

  • Replace Rice: Substitute the cooked white rice with cauliflower rice to reduce the carb content of the soup.
  • Low-Carb Thickener: Use xanthan gum or a small amount of almond flour as a thickener instead of rice to keep the soup low in carbs.
  • High-Fat Option: Increase the fat content of the soup by adding a dollop of heavy cream or a pat of butter before serving.

Low-Carb Version:

  • Reduce Tomatoes: Use fewer fire-roasted diced tomatoes or opt for diced tomatoes with no added sugar to lower the carb count of the soup.
  • Vegetable Variation: Increase the quantity of bell peppers and add other low-carb vegetables such as zucchini or mushrooms to bulk up the soup without adding extra carbs.
  • Broth Base: Use a homemade or store-bought low-carb beef broth or bone broth as the base of the soup to keep the overall carb count low.

Frequently Asked Questions (FAQs):

  1. Can I use different colored bell peppers? Yes, feel free to use any combination of bell peppers you prefer or have on hand. Red, green, yellow, or orange bell peppers all work well in this recipe.
  2. Can I make this soup ahead of time? Yes, this soup reheats well and can be made ahead of time. Store it in an airtight container in the refrigerator for up to 3-4 days or freeze it for longer storage. Reheat gently on the stovetop or in the microwave before serving.
  3. What can I serve with stuffed pepper soup? This soup pairs well with crusty bread, a side salad, or even a grilled cheese sandwich for a comforting and satisfying meal.
  4. Can I add other vegetables to the soup? Absolutely! Feel free to customize the soup with additional vegetables such as diced carrots, celery, or spinach for added nutrition and flavor.
  5. Is this soup gluten-free? Yes, this soup is naturally gluten-free as long as you use gluten-free beef broth and ensure that all other ingredients are certified gluten-free.

healty meal, low carbs meals, keto meal

30-Minute Stuffed Pepper Soup is the perfect solution for busy weeknights when you’re craving a comforting and satisfying meal in a hurry. With its flavorful combination of tender beef, colorful bell peppers, and savory spices, this soup is sure to please even the pickiest eaters. Plus, with our helpful tips and variations, you can easily customize this recipe to suit your taste preferences and dietary needs. So grab a pot, gather your ingredients, and get ready to enjoy a bowl of deliciousness that will warm you from the inside out.

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