Go Back
–+ servings
Stuffed Pepper Soup

Comforting Stuffed Pepper Soup for Cozy Family Nights

Delight in this Stuffed Pepper Soup, a one-pot meal embodying warmth and comfort with savory ground beef, vibrant peppers, and hearty rice.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 lb Lean Ground Beef Substitute with turkey or lentils for a lighter option.
  • 2 tbsp Olive Oil Can be replaced with vegetable oil or omitted.
  • 1/2 medium Onion, diced Substitute with shallots or leeks for a milder taste.
  • 2 cloves Garlic, minced Fresh or powdered garlic can be used.
  • 2 Red and Green Bell Peppers Swap with any color bell pepper or zucchini.
  • 2 cans of 14.5 oz Canned Diced Tomatoes Fresh tomatoes can be used if in season.
  • 1 can of 15 oz Canned Tomato Sauce Crushed tomatoes are a good substitute.
  • 2 cups Beef Broth Use vegetable broth for gluten-free or vegetarian version.
For the Flavor
  • 1 tbsp Worcestershire Sauce Soy sauce can be a substitute.
  • 1 tbsp Sugar Optional for balancing acidity.
  • 1 tsp Italian Seasoning Substitute with dried basil or oregano.
  • Salt and Pepper Essential for taste.
For the Heartiness
  • 2 cups Cooked Long Grain White Rice Substitute with quinoa or cauliflower rice for low-carb option.
  • 2 tbsp Fresh Italian Parsley, chopped Cilantro can be used or omit.
  • Shredded Cheddar or Mozzarella Cheese Optional topping, use dairy-free cheese for a vegan option.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions for Stuffed Pepper Soup
  1. In a large Dutch oven, heat over medium heat and add the lean ground beef. Cook for about 5-7 minutes, breaking it apart with a spatula until browned and no longer pink. Drain excess grease while keeping flavorful bits.
  2. Add olive oil to the pot, toss in diced onions and bell peppers. Sauté for about 5 minutes until tender and onions are translucent. Stir occasionally. Add minced garlic and cook for an additional 30 seconds.
  3. Stir in cooked beef, add canned diced tomatoes, tomato sauce, and beef broth. Mix in Worcestershire sauce, optional sugar, and Italian seasoning. Season with salt and pepper. Bring to a gentle boil.
  4. Reduce heat to medium-low and let soup simmer for about 15-20 minutes, stirring occasionally. It's ready when the broth is rich and fragrant.
  5. Stir in cooked long grain rice and fresh parsley, heating through for an additional minute.
  6. Ladle soup into bowls, garnish with shredded cheese if desired, and serve hot with crusty bread.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 70mgCalcium: 150mgIron: 3mg

Notes

Store leftovers in airtight containers for up to 4 days in the fridge or freeze for up to 3 months. Reheat on stovetop and add broth if necessary.

Tried this recipe?

Let us know how it was!