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Stuffed Pepper Soup 1

Stuffed Pepper Soup

This Stuffed Pepper Soup transforms the classic stuffed pepper experience into a warming, satisfying bowl that delivers all the familiar flavors without the fuss of traditional stuffing. Combining hearty ground beef, sweet bell peppers, and perfectly cooked rice in a rich tomato broth, this soup offers a quicker path to enjoying stuffed pepper flavors.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course, Soup
Cuisine American
Servings 6 servings
Calories 310 kcal

Equipment

  • Dutch Oven or Heavy-Bottomed Pot
  • Wooden Spoon
  • Measuring Cups and Spoons

Ingredients
  

Soup Base

  • 1 pound lean ground beef 90/10 recommended
  • 1 large onion diced (about 1 cup)
  • 3 bell peppers mix of red, green, and yellow, diced
  • 3 cloves garlic minced (about 1 tablespoon)
  • 2 tablespoons olive oil
  • 14.5 oz diced tomatoes 1 can, undrained
  • 15 oz tomato sauce 1 can
  • 2 cups beef broth low-sodium preferred
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon paprika smoked paprika adds extra depth
  • 1 tablespoon Worcestershire sauce
  • 1 cup uncooked long-grain white rice
  • salt and pepper to taste

Optional Garnishes

  • fresh chopped parsley
  • grated Parmesan cheese
  • sour cream

Instructions
 

  • In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon olive oil over medium-high heat until shimmering. Add the ground beef, breaking it apart with a wooden spoon. Season with ½ teaspoon salt and ¼ teaspoon black pepper. Cook until browned and no pink remains, about 5-7 minutes. Drain excess fat if necessary, leaving about 1 tablespoon for flavor.
  • Add the remaining tablespoon of olive oil to the pot. Add diced onions and cook for 3 minutes until they begin to soften and turn translucent. Add the bell peppers and continue cooking for another 3-4 minutes until they begin to soften. Stir in minced garlic and cook for 30 seconds until fragrant.
  • Pour in the diced tomatoes with their juice, tomato sauce, and beef broth. Add dried basil, oregano, paprika, and Worcestershire sauce. Stir to combine, then bring the mixture to a gentle boil.
  • Reduce heat to low, cover, and simmer for 15-20 minutes, allowing the flavors to meld together. The peppers should be tender but still maintain some texture.
  • While the soup simmers, cook the rice according to package directions in a separate pot.
  • Once the rice is cooked, add it to the soup and stir gently to combine. Simmer for an additional 5 minutes to allow the rice to absorb some of the flavors.
  • Taste and adjust seasonings if needed. Ladle into bowls and garnish with fresh parsley, a sprinkle of Parmesan cheese, or a dollop of sour cream if desired.

Notes

For meal prep, consider storing the rice separately from the soup base to maintain optimal texture.
This soup freezes well for up to 3 months. For best results when freezing, slightly undercook the peppers in the initial preparation.
For a lower-carb version, replace rice with riced cauliflower, reducing carbohydrates by approximately 25g per serving.
Ground turkey or chicken can replace beef for a lighter option.

Nutrition

Calories: 310kcalCarbohydrates: 35gProtein: 18gFat: 12gSaturated Fat: 4gCholesterol: 45mgSodium: 620mgPotassium: 620mgFiber: 4gSugar: 6gVitamin A: 30IUVitamin C: 85mgIron: 15mg
Keyword Stuffed Pepper Soup, Ground Beef Soup, Bell Pepper Recipe, Comfort Food
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