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Stuffed Pepper Soup

A hearty soup loaded with ground beef, onions, rice, and bell peppers in a tomato-based broth, capturing the flavors of classic stuffed peppers without the baking.

  • Total Time: 45 minutes
  • Yield: 6 1x

Ingredients

Scale
  • 1 pound ground beef
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 1 cup chopped red bell pepper
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (8 ounce) can tomato sauce
  • 4 cups beef broth
  • 1 cup cooked rice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil

Instructions

  1. In a large pot, brown the ground beef over medium heat until fully cooked; drain excess fat.
  2. Add chopped onions, green and red bell peppers, and minced garlic to the pot; cook until vegetables are tender.
  3. Stir in diced tomatoes, tomato sauce, and beef broth; bring to a boil.
  4. Reduce heat and simmer for 15 minutes to blend flavors.
  5. Add cooked rice, salt, black pepper, oregano, and basil; simmer for an additional 5 minutes.
  6. Adjust seasoning to taste and serve hot.

Notes

This soup is a quick and easy alternative to traditional stuffed peppers, perfect for busy weeknights. Serve with crusty bread or rolls for a complete meal. You can customize the soup by adding different colored bell peppers or substituting ground turkey for beef.

  • Author: Sophie Lane
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Method: Soup
  • Cuisine: American

Nutrition

  • Calories: 280
  • Sugar: 6
  • Sodium: 700
  • Fat: 12
  • Saturated Fat: 4
  • Unsaturated Fat: 8
  • Trans Fat: 0
  • Carbohydrates: 20
  • Fiber: 4
  • Protein: 22
  • Cholesterol: 55