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Stuffed Pepper Soup

A bowl of stuffed pepper soup filled with ground meat, rice, bell peppers, and tomatoes, garnished with fresh herbs.
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This hearty Stuffed Pepper Soup delivers the comforting flavors of classic stuffed peppers in a one-pot, easy-to-make soup. It’s perfect for chilly nights, quick dinners, or freezer-friendly meal prep.

Ingredients

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  • 1 lb lean ground beef
  • 2 Tbsp olive oil, divided
  • Salt and freshly ground black pepper, to taste
  • 1 small yellow onion, chopped (1 cup)
  • 1 cup chopped red bell pepper
  • 1 cup chopped green bell pepper
  • 2 cloves garlic, minced
  • 2 (14.5 oz) cans petite diced tomatoes
  • 1 (15 oz) can tomato sauce
  • 1 (14.5 oz) can low-sodium beef broth
  • 2 1/2 Tbsp chopped fresh parsley, plus more for garnish
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1 cup uncooked long grain white or brown rice
  • Cheddar or mozzarella cheese, for serving (optional)

Instructions

  1. Heat 1 Tbsp olive oil in a large pot over medium heat. Add the ground beef, season with salt and pepper, and cook until browned, breaking it up as it cooks. Drain and set aside.
  2. In the same pot, heat the remaining 1 Tbsp olive oil. Add onions, red and green bell peppers, and sauté for 3 minutes. Add garlic and sauté for 30 seconds more.
  3. Add diced tomatoes, tomato sauce, beef broth, parsley, basil, oregano, and the cooked beef. Season with salt and pepper to taste.
  4. Bring the soup to a light boil, then reduce the heat to low, cover, and simmer for 30 minutes, stirring occasionally.
  5. While the soup simmers, cook the rice separately according to package instructions.
  6. Once the soup is done simmering, stir in the desired amount of cooked rice. Serve warm, topped with cheese and fresh parsley if desired.

Notes

  • For a thicker soup, add all the rice. For a thinner soup, use less rice or add more broth.
  • If storing leftovers, keep rice and soup in separate containers to avoid mushy texture.
  • To spice it up, add red pepper flakes or Cajun seasoning.
  • Use fire-roasted tomatoes for a smokier flavor.
  • Can be frozen up to 3 months if rice is stored separately.

Nutrition

Find it online: https://recipeeasily.com/stuffed-pepper-soup-recipe/