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–+ servings
Stuffed Pepper Soup

Delicious Stuffed Pepper Soup for Ultimate Cozy Nights

This Stuffed Pepper Soup is a comforting and customizable dish perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 bowls
Course: Soups
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil can be substituted with canola or vegetable oil
  • 1 large Onion yellow or white onion works best
  • 3 cloves Garlic always opt for fresh
  • 1 pound Ground Beef (or Ground Turkey) can swap with chicken or sausage
  • 4 cups Beef Broth low-sodium is preferable
For the Vegetables
  • 2 cups Diced Bell Peppers a mix of red, green, and yellow adds vibrancy
  • 1 can Diced Tomatoes with juices, feel free to use fresh tomatoes
  • 1 cup Tomato Sauce crushed tomatoes can be an alternative
For Seasoning
  • 1 teaspoon Salt adjust to taste based on your broth
  • 0.5 teaspoon Black Pepper freshly cracked is ideal
  • 1 teaspoon Paprika smoked paprika offers a unique twist
  • 1 tablespoon Italian Seasoning can be substituted with dried basil and oregano
  • 1 teaspoon Ground Cumin optional, skip for milder taste
For the Filling
  • 1 cup Uncooked White Rice brown rice is a suitable substitute
  • 1 tablespoon Worcestershire Sauce optional, can be omitted
For Garnish
  • Fresh Parsley or Basil optional for garnish

Equipment

  • Large Pot

Method
 

Step‑by‑Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat until it shimmers. Quickly add one chopped onion and sauté for 3-4 minutes until it becomes translucent and fragrant. Stir in 3 cloves of minced garlic, cooking for an additional 30 seconds.
  2. Add 1 pound of ground beef (or ground turkey) to the pot, breaking it up. Cook for about 5-7 minutes until browned and cooked through. Drain any excess fat.
  3. Stir in 2 cups of diced bell peppers, season with 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon paprika, and 1 tablespoon Italian seasoning. Sauté for another 2-3 minutes until softened.
  4. Pour in 4 cups of beef broth, 1 can of diced tomatoes, and 1 cup of tomato sauce. If using, add 1 tablespoon of Worcestershire sauce. Stir everything together well.
  5. Increase heat slightly to bring to a gentle boil. Once boiling, reduce heat to low and add 1 cup of uncooked white rice. Cover and simmer for 25-30 minutes.
  6. After simmering, taste and adjust seasoning as needed. If desired, stir in some reserved broth for desired consistency.
  7. Ladle the soup into bowls and top with fresh parsley or basil if desired. Enjoy hot!

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 35gProtein: 25gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 1500IUVitamin C: 100mgCalcium: 50mgIron: 3mg

Notes

Consider making a double batch for leftovers; the flavors develop beautifully overnight.

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