Stuffed pepper soup is an easy weeknight dinner. You can easily make this great family friendly dinner from pre-cooked ingredients.
This post contains affiliate links. That means that if you make a purchase after clicking on a link, I earn a small commission at no extra cost to you.
Stuffed Pepper Soup Recipe
So is this a soup or a stew? While soup and stew are made up of the same combination of ingredients (meat, vegetables, and liquid), soup typically has more broth while stews are hearty and have less liquid. In my opinion, this stuffed pepper soup is somewhere in the middle of a soup and a stew.
Here’s what you’ll need to make this stuffed pepper soup recipe:
- Ground Beef or Turkey
- Green Bell Pepper
- Diced Tomatoes
- Tomato Sauce
- Chicken Broth
- Dried Thyme
- Dried Sage
- Salt and Pepper
- Chopped Fresh Sage
Can I have this recipe on Weight Watchers?
The great thing about Weight Watchers is that you can have pretty much anything as long as you track it. I’ve been doing Weight Watchers for quite a while, and this recipe is really easy to adjust so that you can have it now matter what else you’ve tracked throughout the day.
The rice in this recipe–once cooked–is about 12 points total. You will also need to track your meat. If you are using a low fat ground turkey it should be zero points, as long as it’s 99% fat free. If you use ground beef or another type of ground meat you’ll need to calculate that. Depending on how many servings you get from each batch you could enjoy this for around 4 Freestyle Smart Points!
This is how I make my stuffed pepper stew:
- Prepare stock pot with cooking spray.
- Add the ground meat in the stock pot.
- Brown the meat. Drain the fat.
- Add the bell pepper and onion.
- Cook, stirring often, until the onion is translucent but not brown.
- Add the tomatoes, tomato sauce, chicken broth, thyme, and dried sage. Season with salt and pepper to taste.
- Cover the stock pot. Allow stew to simmer for 30-45 minutes, or until peppers are tender.
You’ll need to cook the rice separately:
- Add 2 cups of water in the saucepan. Bring to a boil.
- Add rice and cook until tender.
- Add the rice to the stew.
- Garnish with fresh chopped sage, if desired.
What if my kids don’t like peppers?
This recipe is great for those who like the flavor of stuffed peppers but not necessarily the texture. Two of my five will eat the inside of my Instant Pot Stuffed Peppers and just leave an empty pepper shell! This soup is great because you chop the bell peppers and they soak up all that delicious flavor.
How can I make this easier and faster?
This recipe comes together very quickly if you have precooked ground meat on hand. I prep mine with chopped onion and freeze it to make weeknight dinners more easily and with less cooking time.
Another prep that I do that helps cut down on time is the rice. I keep cooked rice in my fridge for busy evenings, and it helps save time in recipes like this!
Making rice in the Instant Pot is really quick and easy. It requires almost no effort and it comes out perfectly every time. If you prep your rice in the pressure cooker beforehand, along with precooked meat, you’ll have this stuffed pepper soup on the table in no time!
Looking for more easy dinner recipes?
- Instant Pot Stuffed Peppers
- Crockpot Italian Beef Recipe
- Chicken Broccoli Rice Casserole (Naturally Gluten-Free)
- Creamy Baked Mushroom and Artichoke Chicken
- Instant Pot Mexican Rice Recipe
Printable Stuffed Pepper Soup Recipe
- 1 pound ground beef or turkey
- 1 green bell pepper, chopped
- 1 cup onion, finely diced
- 1 can diced tomatoes (29 oz)
- 1 can tomato sauce (15 oz)
- 1 can chicken broth (14 oz)
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried sage
- salt and pepper
- 1 cup rice
- chopped fresh sage (for garnish)
This is how I make my stuffed pepper stew:
Prepare stock pot with cooking spray.
Add the ground meat in the stock pot.
Brown the meat. Drain the fat.
Add the bell pepper and onion.
Cook, stirring often, until the onion is translucent but not brown.
Add the tomatoes, tomato sauce, chicken broth, thyme, and dried sage. Season with salt and pepper to taste.
Cover the stock pot. Allow stew to simmer for 30-45 minutes, or until peppers are tender.
You'll need to cook the rice separately:
Add 2 cups of water in the saucepan. Bring to a boil.
Add rice and cook until tender.
Add the rice to the stew.
Garnish with fresh chopped sage, if desired.
Amount Per Serving: Calories: 487Total Fat: 23gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 133mgSodium: 1077mgCarbohydrates: 27gFiber: 4gSugar: 9gProtein: 43g