Do you love stuffed peppers but can’t seem to find the time to make them? Or maybe you love the flavors but aren’t sure how to get started? Unstuffed Pepper Soup contains all the great, hearty, flavors of stuffed peppers but without all the prep work. I don’t have time after work to make stuffed peppers, but I can find time for Unstuffed Pepper Soup.
Unstuffed Pepper Soup Recipe…
The hardest part about this soup is chopping a few vegetables, namely the peppers and onions. The rest of the recipe simply calls for browning ground beef and adding canned goods like tomato juice, crushed tomatoes, and beef broth. (I prefer to use canned items lower in salt and with no added sugars.) To save time, I also added the rice straight to the cooking liquid instead of precooking the grain.
To create Unstuffed Pepper Soup, I modified several recipes I found in the Big Book of Soup. I also added spices I normally add to my stuffed peppers for Unstuffed Pepper Soup. The end result was a soup my family loved and one that reheats perfectly for leftovers! (This is great for lunch!!!)
To make Unstuffed Pepper Soup easier, you could chop all the peppers and onions the day before. This would save even more time, or you could purchase pre-diced veggies. Either way, this is a recipe you have to try!
If you’re using your 6 qt. Instant Pot, simply brown the ground beef, onion, and peppers together for about 10 minutes on the saute function. Add the rest of the ingredients, stir well, and set the Soup/Broth function for twenty minutes. Then, let the pot release steam naturally for about twenty-five minutes. Quick release the rest of the steam and enjoy!
On the stove top, the recipe is the same. In a large pot brown the beef, onion, and peppers. Then stir in the rest of the ingredients and bring to a boil. Simmer, covered, until the vegetables and the rice are fully cooked, approximately 30 minutes.
If you love soup or are simply trying to find something easy and healthy to make for your family, you might like to visit my recipe page. My Chicken and Dressing Soup tastes like Thanksgiving in a bowl, and my Creamy Baked Potato Soup is the absolute BEST potato soup I’ve ever had! If you are seeking a fast dish, you can’t go wrong with the slow cooker! Slow Cooker White Bean Stew is one of our favorites!
I hope you’ll try Unstuffed Pepper Soup and let me know what you think. I feel good serving this to my family because it not only contains healthy vegetables and a protein, but it doesn’t contain anything fake or super-processed! For me, that’s a huge win!
Unstuffed Pepper Soup: Fast and Satisfying!
Notes
If using the Instant Pot, be careful quick releasing the steam. Leftovers may be refrigerated in a tightly sealed container and reheated in the microwave or on the stove top.
Ingredients
- 3 or 4 large bell peppers, chopped into 1/4-inch dice
- 1 or 2 large yellow or white onions, chopped into a fine dice
- 1 lb. lean ground beef
- 1 qt. beef broth
- 1 qt. tomato juice
- 28 oz. can crushed tomatoes
- 1 c. dry white rice, like Jasmine
- 1 t. dried oregano
- 1/2 t. smoked paprika
- 1/2 t. black pepper
- 2 c. water
Instructions
For Instant Pot:
- Using the Saute function, brown peppers, onions, and ground beef for ten minutes or until beef is browned. Drain, if necessary.
- Add rest of ingredients, stir well, and set Instant Pot to Soup/Broth setting for 20 minutes.
- Allow to release steam naturally for 10-15 minutes and then quick release.
For Stove Top:
- In a large pot or dutch oven, brown peppers, onions, and ground beef. Drain, if necessary.
- Add rest of ingredients, stir well, and bring to a boil.
- Reduce heat and simmer for at least 30-35 minutes, or until vegetables and rice are completely cooked.
If you’d like to see what products I used to create my Unstuffed Pepper Soup, please see below. Please know, these contain affiliate links. This means I earn a small commission on any sales, at no extra cost to you. The income I earn helps to pay for maintaining my blog. Thank you so much for your support!
