Description

Stuffed pepper soup is the ultimate comfort dish that combines the rich flavors of traditional stuffed peppers into a hearty, one-pot meal. Perfect for chilly nights or gatherings, this savory soup features ground beef, vibrant bell peppers, and tender rice simmered in a robust tomato broth. It’s not just delicious; it’s also customizable and quick to prepare, making it an ideal choice for busy weeknights or meal prep. Serve it with crusty bread or topped with cheese for an extra indulgent touch.

Ingredients

Scale

1 lb lean ground beef
1 tablespoon olive oil, divided
1/2 medium yellow onion, diced (about 1/2 cup)
2 cloves garlic, minced
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
2 (14.5 oz.) cans diced tomatoes
1 (15 oz.) can tomato sauce
2 cups beef broth
1 tablespoon Worcestershire sauce
1 tablespoon sugar, or to taste (optional)
1 teaspoon Italian seasoning
Salt and pepper, to taste
2 cups cooked long grain white rice
2 tablespoons fresh Italian parsley, chopped
Shredded cheddar or mozzarella cheese, for serving (optional)

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Instructions

In a Dutch oven over medium heat, brown the ground beef, breaking up any clumps as it cooks. Drain any excess grease if necessary. Season the beef with salt and pepper to taste before removing it from the pot and setting aside.
In the same pot, add the olive oil. Once hot, sauté the diced onions and bell peppers until they soften—this should take about five minutes. Add the minced garlic to the mix and sauté for an additional thirty seconds until fragrant.
Return the cooked beef to the pot. Stir in the diced tomatoes, tomato sauce, and beef broth. Add Worcestershire sauce, optional sugar, and Italian seasoning. Taste your mixture and adjust seasoning with more salt and pepper if needed.
Bring everything to a gentle boil over medium heat. Once boiling, reduce the heat to medium-low. Let it simmer for about fifteen to twenty minutes while stirring occasionally.
If you don’t plan on having leftovers, stir in cooked long grain white rice along with chopped parsley. Simmer this mixture until heated through—around one to two minutes should suffice. If you plan on saving some for later meals, add parsley now but keep rice separate until serving.
Ladle out hot soup into bowls. Garnish each bowl with shredded cheese if desired.
Savor every warm spoonful of your delicious stuffed pepper soup!

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 320
Sugar: 6g
Sodium: 710mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 20g
Cholesterol: 70mg