I'm not brave enough to recreate my mother-in-law's stuffed peppers. But I do love to bring those same cozy flavors into a weeknight soup. Her stuffed peppers are one of my husband's all-time favorite meals and I wanted the same comforting vibes in a quicker weeknight soup. Because I AM a soup person.
Extra bonus: I made it blood sugar-friendly for our family AND customizable to every heart’s desire.
Why This Stuffed Pepper Soup Is Extra Cozy (and Worth Making)
- A swirl of cream at the end. Just two tablespoons. Not enough to make this a full out creamy soup, but instead mellows the acidity of the tomatoes.
- A splash of balsamic vinegar. You can use Worcestershire, but balsamic gives you that same savory depth with a subtle sweetness. No added sugar needed
- Serve the soup with rice instead of mixing it in the whole pot. That way everyone gets exactly what they want, and you won't end up with mushy rice when you reheat leftovers.
How to Make Stuffed Pepper Soup (Step by Step)
Bust out your soup pot and let's get cookin'.
- Brown the beef. I like a 90/10 ground beef. If you’re using 80/20 you might want to drain off some of the fat, but leave a little behind for the next step. Fat is flavor 🔥
- Build the base. Add your diced peppers and onion to the pot with those flavorful drippings and saute a bit. You want them soft but still holding their shape, then add the garlic and cook just until it gets nice and fragrant.
- Add the beef back in along with the spices. Stir in the paprika, Italian seasoning, salt, and balsamic vinegar. Let everything sauté together for about 2 minutes so the flavors can come alive.
- Pour in the tomatoes and broth. Add the petite diced tomatoes, crushed tomatoes, and beef broth and simmer 20 minutes.
*Flavorful broth makes a real difference here. I’m a fan of making broth with Better Than Bouillon. Convenient and tasty!
- Finish with cream. Remove the pot from the heat and stir in the heavy cream. This step is optional, but highly recommended. It rounds out the acidity and makes the whole pot taste richer with out a ton of filler.
- Serve it up. I serve it with rice and cheese since that’s what my mother in law puts in her peppers. I also love some fresh herbs like parsley for a little pop of green.
Tips, Swaps, and Make-It-Your-Way Options
- Ground turkey, chicken or plant-based crumbles: Absolutely a great swap option. Only thing you might need to modify is to add a Tablespoon of olive oil to the pan before sauteeing the veggies since these protein sources are leaner.
- The peppers: I use one red and one green for balance and color. Green peppers are most traditional for stuffed peppers but I like the little boost of sweetness from red. Use what you have or go all one color if that's your preference.
- The cream: Half-and-half works in a pinch, but heavy cream holds up better and won't curdle. Two tablespoons is all you need.
Slow Cooker Directions
Rather make this in the crock pot? Easy! It won't have quite as complex of flavors since we’re not cooking the veggies in the beef drippings, but it also means dinner is ready as soon as you get home from work and it’s still dang tasty.
- Brown the beef first. Brown and crumble the beef in a skillet, then transfer to your slow cooker. Un-browned ground beef can clump together oddly so this ensures good texture.
- Add everything except the cream. Dump in the peppers, onion, garlic, spices, balsamic, tomatoes, and broth. Give it a stir.
- Cook low and slow. Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Finish with cream. Stir in the heavy cream right before serving.
Storing and Reheating Leftovers
Freezing: Because the rice stays separate, this soup freezes beautifully. I like to pour it into silicone molds or other freezer safe containers and it keeps for up to three months.
Reheating: Warm gently on the stove over medium-low heat. Just don't let it boil or the cream may curdle.
Joanie's Balanced Bites: Why This Soup Is Naturally Blood Sugar-Friendly
This soup is already set up well for steady energy. You've got protein and fat from the beef and fiber from the peppers and tomatoes. They’re all working together to slow down carbohydrate absorption.
How to Enjoy It
The rice and cheese are where you customize. For a lower-carb option, try chickpea rice or cauliflower rice. You can also skip the rice entirely and serve this with a slice of sourdough bread for dipping.
A simple side salad or roasted vegetables rounds things out nicely, but this soup holds its own!
Browse ➡️ Blood Sugar-Friendly Recipes
Stuffed Pepper Soup Recipe
- Prep Time: 15
- Cook Time: 40
- Total Time: 55 minutes
- Yield: 4
- Category: soup
- Method: stovetop
- Cuisine: American
- Diet: Diabetic
Description
All the cozy flavors of classic stuffed peppers in a hearty weeknight soup. Made with protein, veggies, and just enough richness for steady energy and serious comfort.
Ingredients
- 1 lb ground beef (90/10 recommended)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- ½ tsp paprika
- 1 tsp Italian seasoning
- ½ tsp salt
- 2 tsp balsamic vinegar
- 1 (14 oz) can petite diced tomatoes
- 1 (28 oz) can crushed tomatoes
- 14.5 oz beef broth
- 2 Tbsp heavy cream
For Serving:
- Cooked rice (about ½ cup cooked per bowl)
- Shredded cheddar cheese
- Fresh parsley, chopped
Instructions
- Brown the beef. Add ground beef to a large pot or Dutch oven over medium-high heat. Break into crumbles as it cooks. Once browned, transfer to a plate and set aside.
- Build the base. Add diced peppers and onion to the pot with the drippings. Sauté about 5 minutes until soft but still holding their shape. Add garlic and cook another minute until fragrant.
- Add beef and spices. Return the beef to the pot. Stir in paprika, Italian seasoning, salt, and balsamic vinegar. Sauté 2 minutes to let the flavors bloom.
- Add tomatoes and broth. Pour in the diced tomatoes, crushed tomatoes, and beef broth. Stir, bring to a gentle boil, then reduce heat and simmer 20 minutes.
- Finish with cream. Remove pot from heat and stir in the heavy cream.
- Serve. Scoop cooked rice into each bowl. Ladle soup over top and finish with shredded cheddar and fresh parsley.
Nutrition
- Serving Size: 1
- Calories: 228
- Sugar: 9.3 g
- Sodium: 855.9 mg
- Fat: 5.4 g
- Carbohydrates: 16.6 g
- Fiber: 4 g
- Protein: 28.9 g
- Cholesterol: 72 mg
Did you make this recipe? Let me know!