Stuffed Pepper Soup

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Stuffed pepper soup delivers all the savory, comforting flavors of classic stuffed bell peppers—tender ground beef, sweet bell peppers, rice, and a rich tomato broth—without any of the hassle of stuffing and baking individual peppers. It’s hearty, incredibly flavorful, and comes together easily in a single pot.

Stuffed Pepper Soup

Ingredients

  • 1.5 lbs lean ground beef (or ground turkey)
  • 1 large yellow onion, diced
  • 1 green bell pepper & 1 red bell pepper, diced (using a mix adds great color and sweetness)
  • 3 cloves garlic, minced
  • 4 cups low-sodium beef broth
  • 1 can (28 oz) crushed or diced tomatoes (with their juices)
  • 1 can (15 oz) tomato sauce
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried Italian seasoning
  • 1 tsp paprika
  • 1 cup uncooked long-grain white rice (or brown rice, adjusted for cooking time)
  • Salt and black pepper to taste
  • Optional Finish: Fresh chopped parsley or shredded cheddar/mozzarella cheese for serving.

Step-by-Step Instructions

  1. Brown the Meat and Aromatics: In a large soup pot or Dutch oven over medium-high heat, cook the ground beef and diced onion until the meat is fully browned and the onions are translucent (about 6 to 8 minutes). Drain any excess grease if needed.
  2. Add Peppers and Garlic: Toss in the diced red and green bell peppers and minced garlic. Cook for another 3 to 4 minutes until the peppers begin to soften and the garlic is fragrant.
  3. Build the Broth Base: Pour in the beef broth, crushed tomatoes, tomato sauce, and Worcestershire sauce. Stir in the Italian seasoning, paprika, salt, and black pepper. Bring the mixture to a gentle boil.
  4. Simmer with Rice: Stir in the uncooked white rice. Reduce the heat to low, cover the pot, and let it simmer for 15 to 20 minutes (or until the rice is tender and the flavors have melded). Note: If using brown rice, you will need to cook it a bit longer or precook the rice separately so it doesn’t absorb all the soup’s liquid.
  5. Adjust and Serve: Taste the soup and adjust seasoning with extra salt and pepper if needed. Ladle hot into bowls. Top with a sprinkle of fresh parsley or a handful of shredded cheddar or mozzarella cheese for that true stuffed-pepper experience!

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