This recipe is one of my favorite things. I usually make a big pot for dinner on Monday and then reheat it for lunch during the week.  I love stuffed peppers, but I don’t love making them. This recipe is super easy to make and it gives me that stuffed pepper flavor I love without all the extra work. It’s healthy and perfect. It also fits in really nicely with The 21 Day Fix. If you want to get really crazy, try it with some crusty bread. Yum…

 Stuffed Pepper Soup Recipe


Stuffed Pepper Soup Recipe:


cooked brown rice (I usually make about 2 cups)

1 lb ground sirloin (or lean ground beef or turkey)

3-4 garlic cloves

2 green peppers – chopped

1 poblano pepper – finely chopped or crushed red pepper flakes (to taste) – Optional.

1 cup diced onion

28oz can of diced tomatoes

15 oz can of tomato sauce

2 cups chicken stock

1/2 tsp dried marjoram

salt and pepper

Shredded Parmesan cheese (optional)


1. Brown ground beef in a dutch oven or large pot and drain the fat.

2. Add everything else (except the rice and cheese) and bring it to a boil. Turn the heat down to low and let it simmer until everything is tender. I usually simmer it for 20-30 minutes.

3. Serve it over rice and top with the shredded cheese

stuffed pepper soup

Note: For The Fix, I measure out 1 yellow container of rice and 1 blue container of cheese.

The Fix container count: 1 green, 1 red, 1 yellow and 1 blue.

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Stuffed Pepper Soup Recipe

2 thoughts on “Stuffed Pepper Soup Recipe

  • February 1, 2017 at 8:22 pm

    This looks delicious! About how many servings does it make? I figure it’s about 4 for the rice, but what about the soup itself?

    • February 3, 2017 at 4:24 pm

      Hi Abby – I usually get about 5 servings of this soup. Thanks for stopping by!


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