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Stuffed Pepper Soup Recipe
Emily

Stuffed Pepper Soup

A cozy and flavorful soup that brings all the flavors of classic stuffed peppers into one comforting bowl — hearty beef, colorful bell peppers, tomatoes, and rice in a rich broth.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soup
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb ground beef
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 can (15 oz) diced tomatoes
  • 1 can (15 oz) tomato sauce
  • 2 cups beef broth
  • 1 cup cooked rice
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • salt & pepper to taste
  • fresh parsley, chopped (for garnish)

Equipment

  • Large pot
  • wooden spoon
  • knife and cutting board
  • Measuring cups and spoons
  • ladle

Method
 

  1. Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat.
  2. Add diced onion and minced garlic to the pot. Cook for 2-3 minutes until the onion is translucent.
  3. Stir in the diced green, red, and yellow bell peppers. Cook for 5 minutes until softened.
  4. Add diced tomatoes, tomato sauce, beef broth, cooked rice, oregano, basil, salt, and pepper. Stir to combine.
  5. Bring to a boil, then reduce heat. Simmer for 20–25 minutes until vegetables are tender and flavors meld.
  6. Ladle soup into bowls and garnish with chopped parsley before serving.

Notes

Use ground turkey or chicken for a lighter version. Try quinoa instead of rice for extra protein. Adjust the spice by adding crushed red pepper flakes. This soup reheats and freezes well.