Stuffed Pepper Soup

Transform the cozy flavors of classic stuffed peppers into a hearty, warming soup that’s perfect for chilly evenings. This deconstructed version delivers all the satisfaction of traditional stuffed peppers but requires just a fraction of the effort.

By simmering everything in one pot, the rice, ground beef, and peppers meld together creating a rich, comforting soup that tastes like it’s been cooking all day. It’s the perfect solution when you’re craving stuffed peppers but don’t want to fuss with filling and baking them individually.

Why You’ll Love This

• One-pot recipe means minimal cleanup
• Ready in under an hour – perfect for weeknight dinners
• Freezes beautifully for make-ahead meals
• More economical than traditional stuffed peppers
• Kid-friendly and easily customizable

Ingredients

• 1 pound lean ground beef
• 3 bell peppers, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 2 cups beef broth
• 1 cup uncooked white rice
• 2 tablespoons tomato paste
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Instructions

1. Brown ground beef in a large pot over medium heat, breaking it up as it cooks.
2. Add onions and peppers, cooking until vegetables soften.
3. Stir in garlic and tomato paste, cooking for 1 minute.
4. Add diced tomatoes, broth, rice, and seasonings.
5. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
6. Check rice for doneness and adjust seasoning before serving.

Tips & Variations

• Substitute ground turkey for a leaner option
• Use cauliflower rice for a low-carb version
• Add extra vegetables like corn or zucchini
• Make it spicy with diced jalapeños or red pepper flakes
• Use different colored bell peppers for visual appeal

Serving Suggestions

Serve this hearty soup with a sprinkle of shredded cheddar cheese and a dollop of sour cream. Crusty bread or garlic toast makes the perfect accompaniment for soaking up every last drop.

Notes

• Stores well in the refrigerator for up to 4 days
• Soup will thicken as it stands; thin with additional broth if needed
• Rice continues to absorb liquid during storage

FAQs

• Can I make this ahead? Yes, but cook the rice separately and add when reheating to prevent it from getting mushy.
• Is this soup freezer-friendly? Yes, freeze for up to 3 months in an airtight container.
• Can I use brown rice instead? Yes, but increase cooking time by 15-20 minutes and add extra broth as needed.
• How do I make this vegetarian? Replace the ground beef with plant-based crumbles or extra beans, and use vegetable broth.

Stuffed Pepper Soup

Recipe by Full Recipe

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Transform the cozy flavors of classic stuffed peppers into a hearty, warming soup that’s perfect for chilly evenings. This deconstructed version delivers all the

Servings4

Prep15 min

Cook45 min

Calories—

Ingredients

• 1 pound lean ground beef
• 3 bell peppers, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 2 cups beef broth
• 1 cup uncooked white rice
• 2 tablespoons tomato paste
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Steps

1. Brown ground beef in a large pot over medium heat, breaking it up as it cooks.
2. Add onions and peppers, cooking until vegetables soften.
3. Stir in garlic and tomato paste, cooking for 1 minute.
4. Add diced tomatoes, broth, rice, and seasonings.
5. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
6. Check rice for doneness and adjust seasoning before serving.

Notes

• Stores well in the refrigerator for up to 4 days
• Soup will thicken as it stands; thin with additional broth if needed
• Rice continues to absorb liquid during storage