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

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!



Leave a Comment Below:

Print Friendly, PDF & Email

7 days of fun clean recipe book
Download button
Cartoon image of Rachel Maser
email privacy block

Success message!
Warning message!
Error message!