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stuffed pepper soup

Easy Stuffed Pepper Soup

All the beloved flavors of classic stuffed peppers transformed into an easy, hearty soup. Ground beef, colorful bell peppers, and rice simmer in rich tomato broth for the ultimate comfort food ready in just 35 minutes.
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Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef 85/15 lean
  • 3 large bell peppers any color combination, diced
  • 1 large onion diced
  • 3 cloves garlic minced
  • 28 oz can crushed tomatoes
  • 15 oz can tomato sauce
  • 3 cups beef broth low sodium
  • 1 cup long-grain white rice uncooked
  • 2 tablespoons olive oil
  • 1 tablespoon Italian seasoning
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes optional
  • 1 tablespoon Worcestershire sauce optional
  • 1 cup shredded mozzarella cheese for topping
  • Fresh parsley chopped, for garnish
  • Sour cream optional, for serving

Method
 

  1. Heat olive oil in large stockpot over medium-high heat. Add ground beef and brown thoroughly, breaking into small pieces with spoon, about 6-8 minutes. Season with salt and pepper.
  2. Remove beef with slotted spoon and set aside. Leave about 1 tablespoon fat in pot.
  3. Add diced onion to pot and sauté 5 minutes until translucent. Add bell peppers and cook 3-4 minutes until slightly softened.
  4. Add minced garlic and cook 1 minute until fragrant, stirring constantly.
  5. Return cooked beef to pot. Add crushed tomatoes, tomato sauce, and beef broth. Stir well to combine.
  6. Bring mixture to a boil over high heat. Once boiling, add rice, Italian seasoning, paprika, and Worcestershire sauce if using.
  7. Reduce heat to medium-low, cover partially, and simmer 20-25 minutes until rice is tender. Stir every 5 minutes to prevent sticking.
  8. If soup becomes too thick, add additional broth. Taste and adjust seasonings as needed.
  9. Remove from heat. Ladle into bowls and top with shredded mozzarella cheese and fresh parsley.
  10. Serve immediately with sour cream if desired and crusty bread or garlic bread.

Notes

For firmer peppers, add half during cooking and half in last 10 minutes
Brown rice requires 35-40 minutes cooking time and extra liquid
Cauliflower rice makes great low-carb substitute (add last 5 minutes)
Ground turkey or plant-based crumbles work as beef alternatives
Soup thickens significantly when stored; add broth when reheating
Freezes beautifully for up to 3 months
Slow cooker option: Brown beef first, cook on low 6-7 hours, add rice last hour

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