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–+ servings
Stuffed pepper soup made from ground beef, white rice and bell peppers.

Stuffed Pepper Soup

Yield: 6 servings
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Coziest stuffed pepper soup! Made with ground beef, bell peppers, tomatoes and rice. Budget-friendly and comes together so fast in one pot!
5 stars (68 ratings)

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.

Notes

  • Use any colored bell pepper. Feel free to use any type of bell pepper (green, red, yellow or orange), or a mix of colors for a blend of different flavors.
  • Remove the ribs and seeds. Always remove the white ribs (pith) and seeds from the bell peppers as they hold a tough, bitter texture.
  • Use lean ground beef. 90/10 is ideal, often labeled as ground sirloin, because its low fat content keeps the meat juicy without yielding excess fat (grease) in the soup.
  • Get the right consistency. If you prefer a thicker soup, let it simmer for longer (uncovered). If you prefer a thinner soup, add a splash of beef broth.
  • Cook the rice separately. This will prevent the rice from soaking up all the broth, yielding a better texture. This also makes for easy meal prep!
  • Add the toppings. Finish the soup with a sprinkle of shredded mozzarella or freshly grated Parmesan when serving.
  • Prepare for leftovers. If you are planning for leftovers or freezing for later, store the rice separately and add just before serving.
Course: Soup