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Easy Stuffed Pepper Soup

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Easy Stuffed Pepper Soup has all the delicious flavors of classic stuffed peppers but in a hearty, comforting soup. Packed with ground beef, bell peppers, rice, and a flavorful tomato-based broth, this one-pot meal is perfect for busy weeknights or meal prep.

Ingredients

Scale
  • 1 lb ground beef (or ground turkey)
  • 1 tbsp olive oil (if using lean meat)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 bell peppers, diced (any color)
  • 1 (15 oz) can diced tomatoes (with juice)
  • 1 (15 oz) can tomato sauce
  • 4 cups beef broth (or vegetable broth)
  • 1 cup cooked white or brown rice
  • 1 tsp Italian seasoning
  • 1/2 tsp paprika
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp black pepper
  • 1 tbsp Worcestershire sauce (for extra flavor)
  • 1 tsp brown sugar (optional, balances acidity)

Optional Garnishes:

  • Shredded cheddar or Parmesan cheese
  • Chopped fresh parsley

Instructions

  1. Cook the Meat:

    • In a large pot over medium heat, brown the ground beef until fully cooked. Drain excess fat if needed.
  2. Sauté the Veggies:

    • Add onions and bell peppers to the pot. Sauté for 3-4 minutes until softened.
    • Stir in garlic and cook for 30 seconds until fragrant.
  3. Add Broth & Tomatoes:

    • Pour in the diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, Italian seasoning, paprika, salt, black pepper, and brown sugar.
    • Stir and bring to a boil.
  4. Simmer the Soup:

    • Reduce heat and let it simmer for 20 minutes, allowing the flavors to blend.
  5. Add the Rice:

    • Stir in cooked rice and let heat through for 5 minutes.
  6. Serve & Enjoy!

    • Ladle into bowls and top with cheese or parsley, if desired.


Notes

Make It Low-Carb: Use cauliflower rice instead of regular rice.
Slow Cooker Option: Brown the beef first, then add everything (except rice) to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in cooked rice before serving.
Storage: Refrigerate for up to 4 days or freeze for up to 3 months.