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A bowl of hearty stuffed pepper soup with ground beef, green bell peppers, rice, and a rich tomato broth, garnished with shredded cheese and fresh parsley.
Emily Carter

Easy Stuffed Pepper Soup

A comforting and budget-friendly soup that captures all the classic flavors of stuffed peppers in a convenient one-pot meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 424
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef 80/20 recommended
  • 2 tablespoons olive oil divided
  • Salt to taste
  • Black pepper freshly ground, to taste
  • 1 medium yellow onion chopped
  • 2 medium green bell peppers chopped
  • 2 cloves garlic minced
  • 2 cans petite diced tomatoes 14.5 oz each
  • 1 can tomato sauce 15 oz
  • 1 can low-sodium beef broth 14.5 oz
  • 1 teaspoon dried parsley
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • 1 cup uncooked long grain white rice
  • ¼ cup shredded cheddar cheese for serving, optional

Equipment

  • 1 Large pot or Dutch oven 6-quart or larger
  • 1 Cutting board
  • 1 Sharp knife
  • 1 Measuring cups and spoons
  • 1 Wooden spoon or spatula

Method
 

  1. In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat.
  2. Add the ground beef to the pot, season with a pinch of salt and pepper, and cook, breaking it up with a spoon, until it's browned and cooked through, reaching an internal temperature of 160°F.
  3. Drain any excess fat from the pot and transfer the cooked beef to a plate lined with paper towels; set aside.
  4. Heat the remaining 1 tablespoon of olive oil in the same pot over medium heat.
  5. Add the chopped yellow onion and green bell peppers to the pot and sauté for 3 minutes, or until they begin to soften.
  6. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
  7. Pour in the diced tomatoes, tomato sauce, and beef broth; then stir in the dried parsley, basil, and oregano, along with the cooked ground beef.
  8. Season the soup with salt and pepper to taste, then bring it to a light boil.
  9. Reduce the heat to low, cover the pot, and let the soup simmer for 30 minutes, stirring occasionally to prevent sticking.
  10. While the soup simmers, prepare the white rice according to the package directions.
  11. Once the soup has simmered, stir in the cooked rice.
  12. Serve the stuffed pepper soup warm, topped with optional shredded cheddar cheese and a sprinkle of fresh parsley if desired.

Notes

Make Ahead: This soup tastes even better the next day as the flavors meld. Prepare it a day in advance for an easy reheat meal.
Customize Veggies: Feel free to add other vegetables like carrots or celery to boost nutrition and flavor.
Spice Level: For a touch of heat, add a pinch of red pepper flakes when you add the garlic.
Freezing: This soup freezes well without the rice. If you plan to freeze, add the cooked rice after thawing and reheating, or cook the rice separately and add it before serving.