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Stuffed Pepper Soup Recipe

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4.1 from 45 reviews

Stuffed Pepper Soup is a hearty and comforting dish that combines the flavors of classic stuffed peppers in a warm, delicious soup form. Featuring lean ground beef, vibrant bell peppers, aromatic herbs, tomatoes, and rice simmered in a savory beef broth, this soup is perfect for a nourishing and satisfying meal any time of year.

  • Author: Sarah
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 5 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Ingredients

Meat and Seasoning

  • 1 pound lean ground beef
  • Kosher salt and freshly ground black pepper, to taste

Vegetables and Aromatics

  • 1 tablespoon extra virgin olive oil
  • 1 small yellow onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 4 garlic cloves, minced

Herbs and Spices

  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme

Tomatoes and Broth

  • 2 (14.5-ounce) cans fire-roasted diced tomatoes
  • 1 (15-ounce) can tomato sauce
  • 2 cups low-sodium beef broth

Additional

  • 2 cups cooked white or brown rice
  • Optional: shaved parmesan and roughly chopped fresh parsley for garnish

Instructions

  1. Brown the beef: Heat a large pot over medium-high heat. Add the ground beef and use a spatula to break it up. Season with salt and pepper. Cook until browned, stirring occasionally. Once fully cooked, drain the beef and transfer to a paper towel-lined plate. Set aside.
  2. Saute vegetables and aromatics: In the same pot, heat olive oil over medium heat. Add diced onion and bell peppers, sauté for 3 to 4 minutes until softened. Add minced garlic, dried basil, oregano, and thyme, cooking for another 30 seconds to release the aromas.
  3. Combine and simmer: Return the browned ground beef to the pot. Add the fire-roasted diced tomatoes, tomato sauce, and beef broth. Cover and bring to a simmer, then reduce heat to low and cook gently for 20 minutes, stirring occasionally. If rice isn’t pre-cooked, cook it separately during this simmering time.
  4. Finish the soup: Stir in the cooked rice. Adjust the soup’s thickness by adding more broth if desired. Ladle the soup into bowls and garnish with freshly chopped parsley and shaved parmesan if using.

Notes

  • Each serving is about 2 cups.
  • Use 90% lean ground beef to minimize grease; if using 80% lean, drain excess fat before sautéing vegetables.
  • Ground turkey or chicken can be substituted for ground beef.
  • Italian seasoning can replace individual dried herbs for convenience.

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