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Stuffed Pepper Soup
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Stuffed Pepper Soup

Stuffed Pepper Soup offers all the comforting flavors of classic stuffed peppers in a hearty, one-pot soup that's perfect for cozy meals. It combines lean ground beef, bell peppers, tomatoes, and rice for a satisfying and wholesome dinner.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main Course
Cuisine: American
Keyword: Bell Pepper, Comfort Food, Easy, Ground Beef, Quick, Rice, Soup
Servings: 4 servings

Ingredients

  • 2 teaspoons olive oil
  • 1 pound ground beef 90% lean
  • Salt and pepper to taste
  • 1 small yellow onion finely diced
  • 1 red bell pepper chopped (about 1 cup)
  • 1 green bell pepper chopped (about 1 cup)
  • 2 cloves garlic minced
  • 15 ounce tomato sauce or Italian passata 1 can (425 g)
  • 15 ounce diced tomatoes 1 can
  • 15 ounce beef broth 1 can (425 ml)
  • 0.5 teaspoon dried oregano
  • 0.25 teaspoon dried rosemary
  • 0.5 teaspoon dried basil
  • 1.5 cups cooked white or brown rice (for white rice, use ½ cup uncooked rice)
  • 2 tablespoons chopped fresh parsley for garnish

Instructions

  • If you haven’t already cooked your rice, start by cooking ½ cup uncooked white rice according to package instructions to yield about 1 ½ cups cooked rice. Alternatively, you can use cooked brown rice if you prefer. Set the rice aside while you make the soup.
  • Heat 2 teaspoons of olive oil in a large pot or Dutch oven over medium heat. Add the finely diced yellow onion and sauté for about 3-4 minutes until it becomes translucent.
  • Next, add the ground beef. Season with salt and pepper to your preference, and cook until browned, breaking it up with a spoon as it cooks. This should take about 6-8 minutes.
  • Once the beef is browned, stir in the chopped red and green bell peppers along with the minced garlic. Cook for another 3-4 minutes, stirring occasionally, until the peppers begin to soften and the garlic is fragrant.
  • Pour in the tomato sauce (or Italian passata), the diced tomatoes with their juices, and the beef broth. Stir everything together until well combined.
  • Add the dried oregano, rosemary, and basil. Give the soup a good stir, bring it to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 20 minutes to allow the flavors to meld and the soup to thicken slightly.
  • After simmering, stir in the cooked rice and adjust the seasoning with more salt and pepper if needed. Let the soup cook for an additional 5 minutes to heat the rice through.
  • Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot with your favorite bread or a crisp side salad for a complete meal.

Equipment

  • Large Pot
  • Dutch Oven

Notes

Use lean ground beef to keep the soup hearty without being greasy. Cook the rice separately to ensure it doesn’t get mushy in the soup. You can swap beef broth for vegetable broth for a lighter option. For deeper flavor, simmer longer or prepare a day ahead. Chop peppers uniformly for even cooking. For thicker soup, reduce broth or add tomato paste. Fresh parsley garnish adds brightness.