7 Days Fun of Clean RecipesDownload
24Dec, 18
Clean Food Love

Hearty Stuffed Bell Pepper Soup

All the flavors of our favorite stuffed bell peppers…but faster!

Stuffed bell peppers can take a few hours to make and bake, this soup can be on the table in about 35 minutes! Perfect wintertime weeknight dinner idea!

I doubled the recipe to make LOTS for future lunches this week!

Makes about 8 servings


  • 1.5 lbs. lean ground beef or turkey meat
  • 1 Tbsp avocado oil, or olive oil
  • 1 large yellow onion, diced
  • 2 red bell peppers, diced
  • 2 green bell peppers, diced
  • 2-3 cloves fresh garlic, minced or pressed
  • 1 (14.5 oz) jar organic diced tomatoes with juice
  • 1 (15 oz) jar organic tomato sauce
  • 4 cups broth (I use chicken or beef…use your fave)
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 Tbsp smoked paprika
  • sea salt and freshly ground black pepper, to taste (about 1/4 tsp each)
  • 2 cups COOKED brown rice
  • a small bunch of fresh parsley leaves chopped, to garnish


Heat oil in a large pot or dutch oven, over medium heat.

Add ground meat and cook, stirring while breaking it up with a wooden spoon, until browned.

Add onions, bell peppers, garlic and spices (dried basil, oregano, and smoked paprika) and sauté for another 3 minutes, then season with sea salt and pepper.

Pour in diced tomatoes, tomato sauce, and broth. Bring it to a boil, then reduce heat to low, cover and simmer, stirring occasionally, for 15-20 minutes, or until flavors blend.

Stir in cooked brown rice, garnish with fresh chopped parsley and serve warm.

NOTE: If planning this recipe for meal prep, keep the cooked rice and soup into separate containers and only combine them before serving. Refrigerate for up to 5 days!



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