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5 from 9 votes

Stuffed Pepper Soup

Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: DIET, LUNCH, soup + stew + chili
Cuisine: American, gluten free
Servings: 6 servings
Author: Dani Spies


  • 3 cups of cooked white rice
  • 1 lb. of grass-fed ground beef
  • 1 cup of chopped red bell pepper
  • 1 cup chopped green bell pepper
  • 1 cup diced onion
  • 4 cloves chopped garlic
  • 1 28 oz. can of diced tomatoes
  • 16 oz. tomato sauce
  • 3 cups of reduced sodium chicken broth
  • 2 tsp. Italian seasoning
  • Salt and pepper to taste


  • Heat a large pot over a medium heat and add in the ground beef. Season the meat with some salt and pepper and then mix it all together, breaking up the meat with the back of your spoon until you have crumbles.
  • Once the meat has browned, add in the peppers, onions, and garlic and cook for another 5 minutes or until the veggies have just began to feel tender.
  • Add in the diced tomatoes, tomato sauce, chicken broth, Italian seasoning and a little more salt and pepper. Turn the heat to high and bring it all to a boil and then reduce it back down to a simmer and cook for 25 minutes.
  • Scoop into your favorite bowl and top with 1/3 cup of the rice. Serve and enjoy!