Love stuffed peppers but not a fan of the extra work? How about this quick and easy stuffed pepper soup instead? All the delicious flavors you love in about 20 minutes!
If you struggle to get your kids to eat more veggies, or maybe you even struggle to get yourself to eat more veggies, one delicious way is to make stuffed peppers! Stuffed peppers are sweet, savory and all around delicious and so fun to make and enjoy. They can be a bit of work though, so the next best thing which is so tasty it may just be even better is to turn those peppers into this Quick and Easy Stuffed Pepper Soup!!
I love grabbing one of each color pepper to use because colorful food is so beautiful and beautiful food is so much more fun to eat!!!
How to prepare the bell peppers for stuffed pepper soup:
- Use a very sharp knife to slice off the very top of the pepper
- Using your hand, reach inside and remove all ribs and seeds, rinse if needed to remove any stuck seeds
- place bell pepper cut side down on cutting board and slice in half
- Take each half and cut into strips then take a few strips at a time and cut into bite sized pieces
If your more of a visual learner and want to go really pro with your veggies, check out this video tutorial!
Soon you have a gorgeous bowl of chopped peppers and the rest of the soup comes together in no time!! I used my 6 quart dutch oven to make quick work of this meal!
How else can I make stuffed pepper soup?
- If you don’t have a dutch oven use a large stock pot
- You can brown the ground beef and add everything to the slow cooker
- Use your Instant Pot to brown the meat and then add remaining ingredients and cook on high pressure for 5 minutes (and allow natural pressure release for soups…always!!)
A dutch oven is a great investment for making delicious soups and other meals quickly and all in one pot! You don’t have to spend a fortune, either. Here’s the one I have and use every week in my kitchen!!
Other recipes that use a dutch oven:
Quick and Easy Stuffed Pepper Soup
- 1 pound ground beef
- 4 bell peppers any color
- 15 oz canned black beans drained and rinsed
- 14.5 oz canned fire-roasted diced tomatoes
- 4 oz tomato sauce
- 2 cups vegetable broth
- 3 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried cilantro
- 1/4 teaspoon chipotle chili powder
- 1 1/2 cups cooked brown rice for serving
- Brown ground beef in dutch oven or other soup pot
- Remove ribs, seeds and stem from peppers and dice
- Add diced pepper to cooked beef and saute for additional 3-4 minutes
- Add all remaining ingredients except rice and bring to a simmer
- Let simmer for at least 10 minutes
- Serve bowls of soup topped with 1/4 cup cooked rice
Serving ideas for soup:
- Shredded cheese
- Sour cream
- Chopped fresh cilantro