Stuffed Pepper Soup
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A super easy, fast, budget-friendly one pot dinner! So hearty and so cozy with ground beef, rice and bell peppers.
If you love stuffed peppers, you will love this as a soup. It takes minimal effort and can be made in 45 min start to finish (with most of the time simmering so all the wonderful flavors can meld together).
The ingredient list is also not very long, with the main ingredients as ground beef, onion, bell peppers, and white rice.
Is this soup freezer-friendly? I will say that after some recipe testing, this soup will not freeze well with the rice as the rice can become mushy once thawed and reheated. If you plan to freeze, I recommend freezing without the rice, adding it in prior to serving. It will make all the difference.
My only ask is to serve with crusty bread, a light salad, and a sprinkling of mozzarella cheese right on top.
Stuffed Pepper Soup
Ingredients
- 1 tablespoon canola oil
- 1 pound lean ground beef
- 1 medium sweet onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 1 ½ teaspoons Italian seasoning
- ¼ teaspoon crushed red pepper flakes
- 2 (14.5-ounce) cans diced tomatoes
- 1 (8-ounce) can tomato sauce
- 3 cups beef broth
- Kosher salt and freshly ground black pepper, to taste
- 2 cups cooked white rice
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Heat canola oil in a large stockpot or Dutch oven over medium heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat and set aside.
- Add onion and bell peppers. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in garlic, Italian seasoning and red pepper flakes until fragrant, about 1 minute.
- Stir in diced tomatoes, tomato sauce, beef broth and ground beef; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until flavors have blended, about 15-20 minutes.
- Stir in rice and parsley until heated through, about 1-2 minutes.
- Serve immediately.
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This is marked as My Fave! Tonight I had carrots from the garden so I added those. Thanks!
Fast and delicious and was enjoyed by some adult picky eaters!
I have made this a few times and see it becoming one of my go to meals.
I made this a few nights ago and we both enjoyed it very much. The downside was the amount of heartburn I got afterwards. The next time I make it I’ll be sure to take some Prevacid before.
Thanks I love it
What a fun weekend dinner. I added shredded chicken because I had some, and it was hit. We gobbled up almost the whole pot in one sitting. Yum!
Wow, this is excellent! Hearty like a stew.
I used red and orange peppers, omitted the Kosher salt and used a 14 oz can of tomato sauce. Plenty of ways you could “make it your own”.
This will be even better day two! I will definitely make this again. Might be great over pasta.
Hearty and delicious one of my favorite soups.
I made this tonight. The kids and I loved it.
Just made it this evening and it was delicious! I’ve been on the search for a good recipe for this type of soup and I’m so excited that I finally found this one!
Delicious and easy to make
This recipe is definitely a keeper. If you love all the best parts of a stuffed bell pepper but not crazy about the ratio of stuffing to bell pepper…this is the recipe for you. 10/10 recommend
Awesome read. I just passed this onto a friend who was doing a little research on that. He just bought me lunch since I found it for him! So let me rephrase: Thanks for lunch!
Favorite new soup!!! So full of flavor. I thought it made a bunch but everyone loved it and devoured it.
Love this soup. I used fire roasted canned tomatoes to spice it up. Also added a bit of celery and instead of using rice I add acini di pepe pasta, 3/4 cup as we weren’t feeling rice.
i agree with carrie w- this is absolutely great as written, but also so flexible that now i rarely follow it to the exact hah! just today when i made it, we had 1.3 lbs of meatloaf mix instead of 1lb beef, one 28 oz can crushed tomatoes instead of two small diced, added a third bell pepper because i had it to use up, did a whole 4 cup carton of beef broth because i didnt want to put part of one in the fridge (and figured id already added more solids anyway so itd compensate) and forgot all about the tomato sauce until we were about to serve. and it was still awesome! really, its soup, so as long as you play with the flavors and ratios to your liking, youre gonna be happy.
sometimes i sub a can of tomatoes with chilies, or add a can of adobes, or add corn and some southwest spices. its a great soup whether you make it as is or use it as a base! and i do strongly agree, keep your rice separate and add it per bowl, or else youll wont have soup when you reheat it, youll have saucy rice. which is still very tasty, just isnt soupy.
Made it for out of town guest, was such a big hit. Loved so much making it tonight on a cold snowy day, can’t wait!
Tried this Stuffed Pepper Soup, excellent recipe! This has become a family favorite You will not regret it. Easy easy to make! Thanks
What a delicious and hearty soup!
Had to add extras ! Spicy Italian sausage insides cooked, large can of fire roasted tomatoes, kale and diced potatoes.
Fresh grated Parmesan topping.
We served with rice and flaky layer biscuits.
Very delicious. I read the comments before making it and tweaked it all a little . I feel like this will be my go to recipe now. Thanks so much.
Very good soup. I took the advice of others and added some tomato paste. Also used one can of fire roasted diced tomatoes and one of the regular diced tomatoes. Dash of garlic and onion powder and used 15oz of tomato sauce. The Parmesan cheese was just perfect. Thank you!