Name: Stuffed Pepper Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 1 tablespoon olive oil; 70 g onion, chopped; 450 g ground beef; 80 g green or yellow bell pepper, chopped; 145 g red bell pepper, chopped; 3 cloves garlic, minced; 1 cup canned crushed tomato; 1½ cups beef broth; 2 cups water; ½ teaspoon salt, or to taste; Black pepper to taste; 1 teaspoon ground paprika; 1 teaspoon turmeric; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1 tablespoon freshly chopped parsley; Sour cream for serving; Freshly chopped parsley for serving; Chopped spring onion for serving; Shredded cheddar cheese for serving

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Stuffed Pepper Soup is the perfect solution when you crave classic stuffed peppers but want something faster and easier. This rich, savory bowl brings together ground beef, bell peppers, crushed tomatoes, and warm Mediterranean spices in one satisfying pot. Best of all, this version keeps it low carb while delivering deep flavor and comforting texture. Whether you’re following a keto lifestyle or simply looking for a nourishing dinner, this soup transforms a family favorite into a simple, weeknight-friendly meal that tastes even better the next day.

Story

I first made Stuffed Pepper Soup on a chilly evening when I wanted the flavor of traditional stuffed peppers without the extra prep time. Instead of stuffing peppers and baking them, I decided to combine everything into one pot. The result surprised everyone at the table. This Stuffed Pepper Soup delivers the same rich, beefy flavor and tender peppers but with far less effort.

Because it simmers gently in broth and crushed tomatoes, every spoonful tastes balanced and deeply seasoned. Even better, this Stuffed Pepper Soup works beautifully as a keto soup recipe since it skips rice entirely. If you enjoy a satisfying low carb beef soup, this recipe keeps things hearty while maintaining a clean ingredient list. It also doubles as an easy unstuffed pepper soup that fits perfectly into a weekly meal rotation. When temperatures drop, this becomes our go-to hearty winter soup that fills the kitchen with irresistible aroma.

Ingredients

1 tablespoon olive oil
70 g (2.5 oz) onion, chopped
450 g (1 lb) ground beef
80 g (2.8 oz) green or yellow bell pepper, chopped
145 g (5.12 oz) red bell pepper, chopped
3 cloves garlic, minced
1 cup (200 ml) canned crushed tomato
1½ cups (300 ml) beef broth
2 cups (400 ml) water
½ teaspoon salt, or to taste
Black pepper, to taste
1 teaspoon ground paprika
1 teaspoon turmeric
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon freshly chopped parsley

For Serving:

Sour cream
Freshly chopped parsley
Chopped spring onion
Shredded cheddar cheese

Step-by-Step Instructions

Preparing the Ingredients

Chop the onion and bell peppers into small, even pieces so they cook uniformly. Mince the garlic finely to release maximum flavor during cooking. Measure all spices ahead of time so you can add them quickly once the broth goes in. Keeping everything prepped and ready makes the cooking process smooth and efficient.

Cooking Instructions

Heat olive oil in a large pot over medium heat. Add chopped onion and cook until golden brown and lightly caramelized. Stir in ground beef and cook until fully browned, breaking it apart as it cooks.

Next, add chopped peppers and minced garlic. Stir for several minutes until the garlic becomes fragrant. Pour in crushed tomato, beef broth, and water. Season with salt, pepper, paprika, turmeric, dried basil, and oregano. Stir well and bring the mixture to a boil.

Once boiling, reduce heat, cover, and simmer for 20 minutes. After simmering, taste and adjust salt if needed. Cook uncovered for another 5 to 10 minutes to slightly thicken the soup. Finally, stir in freshly chopped parsley before serving.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid rushing the browning process. Properly caramelizing the onion and browning the beef builds essential flavor. If you skip this step, the soup will taste flat. Also, do not overcook the peppers; they should stay tender but slightly firm to maintain texture. Adding too much water can dilute flavor, so measure liquids carefully.

Pro Tips for Better Flavor

For deeper richness, allow the soup to simmer uncovered a few extra minutes so flavors concentrate. You can also add a pinch of chili flakes if you prefer mild heat. Using high-quality beef broth significantly improves the final taste. Fresh parsley added at the end brightens the entire dish and balances the savory elements beautifully.

Serving and Storage

How to Serve

Serve Stuffed Pepper Soup hot with a dollop of sour cream and a sprinkle of shredded cheddar. Fresh parsley and chopped spring onion add freshness and color. This bell pepper soup pairs well with a crisp side salad or low carb bread for a complete meal.

How to Store Leftovers

Allow the soup to cool completely before storing in an airtight container. Refrigerate for up to four days. Reheat gently on the stovetop over medium heat, adding a splash of broth if needed. This soup also freezes well for up to three months, making it ideal for meal prep.

Conclusion

Stuffed Pepper Soup transforms a beloved comfort dish into a quick, flavorful, and low carb meal that fits effortlessly into busy schedules. With bold spices, tender peppers, and savory beef, this recipe delivers satisfying warmth in every spoonful. Once you try this simple one-pot version, it will quickly become a staple in your kitchen.

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Frequently Asked Questions

Can I make Stuffed Pepper Soup dairy-free?

Yes, simply skip the sour cream and cheddar cheese toppings. The soup itself contains no dairy, so it remains flavorful and satisfying without any adjustments.

Can I substitute ground turkey for beef?

Absolutely. Ground turkey works well and keeps the soup lighter while maintaining a rich, savory taste. Adjust seasoning slightly if needed.

Is Stuffed Pepper Soup suitable for meal prep?

Yes, this soup stores and reheats beautifully. In fact, flavors deepen after a day in the refrigerator, making it ideal for preparing ahead.