Stuffed Pepper Soup

This Stuffed Pepper Soup has all the comforting flavors of classic stuffed peppers in an easy one-pot meal. Made with lean ground beef, colorful bell peppers, tomatoes, and rice, it’s hearty, filling, and perfect for busy weeknights.

Ingredients

• 1 lb (450 g) lean ground beef
• 1 tbsp olive oil
• 1 medium onion, diced
• 3 bell peppers (red, green, and yellow), diced
• 3 cloves garlic, minced
• 1 can (15 oz / 425 g) diced tomatoes
• 1 can (15 oz / 425 g) tomato sauce
• 4 cups (950 ml) beef broth
• 1 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp Italian seasoning
• 1 tsp paprika
• ½ tsp salt
• ½ tsp black pepper
• 1 cup cooked white or brown rice
• 2 tbsp chopped fresh parsley

Optional Toppings

• Shredded cheddar cheese
• Sour cream
• Fresh parsley
• Crushed red pepper flakes

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the ground beef and cook for 5–7 minutes, breaking it into crumbles. Drain excess fat if needed.
3. Add the onion and diced bell peppers. Cook for 5 minutes, until softened.
4. Stir in the garlic and cook for 30 seconds until fragrant.
5. Add the diced tomatoes, tomato sauce, beef broth, tomato paste, Worcestershire sauce, Italian seasoning, paprika, salt, and black pepper.
6. Bring to a boil, then reduce the heat and simmer for 20–25 minutes, allowing the flavors to blend.
7. Stir in the cooked rice and heat through for 5 minutes.
8. Taste and adjust the seasoning if needed.
9. Garnish with fresh parsley and your favorite toppings before serving.

Tips

• Cook the rice separately to keep it from becoming overly soft, especially if you plan to store leftovers.
• Ground turkey or Italian sausage can be used instead of ground beef.
• Add extra vegetables like carrots, celery, or zucchini for more nutrition.
• A pinch of crushed red pepper flakes adds gentle heat.

Serving Suggestions

• Crusty bread
• Garlic bread
• Cornbread
• Side salad
• Grilled cheese sandwich

Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze the soup (without the rice for best texture) for up to 3 months. Add freshly cooked rice when reheating.

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6
Calories: Approximately 320 calories per serving