Stuffed Pepper Soup
Stuffed Pepper Soup captures all the hearty, comforting flavors of classic stuffed peppers — but in a cozy, one-pot soup form. Made with ground beef, bell peppers, rice, tomatoes, and savory seasonings, this recipe is easy to prepare and perfect for a weeknight dinner. It’s warm, satisfying, and even better the next day.
Ingredients
- 1 lb ground beef or ground turkey
- 1 tbsp olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 2 bell peppers any color, diced
- 1 15 oz can tomato sauce
- 1 14.5 oz can diced tomatoes
- 4 cups beef broth
- 1 cup cooked rice white or brown
- 1 tsp Italian seasoning
- ½ tsp paprika
- Salt and black pepper to taste
- Optional: pinch of red pepper flakes for spice
For garnish:
- Chopped fresh parsley
- Shredded cheese optional
Instructions
- Brown the meat: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add ground beef and cook until browned, breaking it apart with a spoon. Drain excess grease if needed.
- Add aromatics: Stir in onion, garlic, and bell peppers. Cook for 4–5 minutes until softened.
- Add tomatoes and broth: Pour in tomato sauce, diced tomatoes, and beef broth. Stir well to combine.
- Season: Add Italian seasoning, paprika, salt, and pepper. Bring to a boil.
- Simmer: Reduce heat and simmer for about 25 minutes to let the flavors meld.
- Add rice: Stir in the cooked rice and simmer another 5 minutes. Adjust seasoning if needed.
- Serve: Ladle into bowls and garnish with parsley and cheese, if desired
Notes
- For thicker soup, add less broth or more rice.
- To make ahead, store the soup and rice separately — mix before serving to avoid soggy rice.
- Great for freezing! Freeze in airtight containers for up to 3 months.
- You can use cauliflower rice for a low-carb version.