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+ servings

Stuffed Pepper Soup

Course Main Course
Cuisine American
Keyword beef, bell peppers, rice, soup, Stuffed Peppers
Prep Time 30 minutes
Cook Time 35 minutes
Servings 6 servings
Calories 271kcal



  • Cook rice according to package directions.
  • Dice onion, garlic, and bell peppers. In a large pot or dutch oven, brown ground meat on high heat and season with salt. Drain fat if any, reduce heat to medium-low, then add peppers, onions and garlic. Cook about 5 minutes on low heat.
  • Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste. Cover and simmer on low heat for 30 minutes. Serve about 1 1/3 cups of soup in each bowl and top with 1/2 cup cooked brown rice.  Optional: Serve in the hollow inside of a bell pepper.


Calories: 271kcal | Carbohydrates: 37g | Protein: 23g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 45mg | Sodium: 566mg | Fiber: 5g | Sugar: 7g