SOUP! Hearty, savory, and bursting with classic comfort food flavors, this Stuffed Pepper Soup brings all the delicious taste of traditional stuffed bell peppers straight into a warm, easy-to-make pot! Loaded with lean ground beef, tender bell peppers, diced tomatoes, and white rice in a rich savory broth, it’s guaranteed to become an instant family favorite.
Why You’ll Love This Recipe
Classic Comfort Made Easy: Delivers all the savory flavor of stuffed bell peppers without the tedious prep of stuffing and baking.
Hearty & Protein-Packed: Combining ground beef, tender veggies, and rice makes for a completely satisfying, all-in-one meal.
Great for Meal Prep: Tastes even better the next day as the flavors continue to meld in the fridge!
Essential Kitchen Equipment
Large Dutch Oven or Soup Pot: Ideal for browning the ground beef and simmering a generous batch of soup.
Ladle & Wooden Spoon: For stirring and serving hot bowls of soup cleanly.
Ingredients
Beef & Vegetable Base:
1 lb Lean ground beef (or ground turkey)
1 tbsp Olive oil
1 medium Yellow onion, diced
1 large Green bell pepper, chopped
1 large Red bell pepper, chopped
3 cloves Garlic, minced
Broth & Seasonings:
1 can (14.5 oz) Diced tomatoes (with juices)
1 can (15 oz) Tomato sauce
4 cups Low-sodium beef broth
1 tbsp Worcestershire sauce
1 tsp Italian seasoning
1/2 tsp Garlic powder
1/2 tsp Salt
1/4 tsp Black pepper
Grain & Toppings:
2 cups Cooked white or brown rice
Optional: Shredded cheddar or mozzarella cheese and fresh parsley for garnish
Step-by-Step Instructions
1. Brown the Beef: Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Add the ground beef and cook for 5 to 7 minutes, breaking it apart with a wooden spoon until fully browned. Drain any excess grease.
2. Sauté the Veggies: Add the diced onion, green bell pepper, red bell pepper, and minced garlic to the pot. Sauté for 4 to 5 minutes until the vegetables soften slightly and become fragrant.
3. Build the Soup Base: Pour in the diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, Italian seasoning, garlic powder, salt, and black pepper. Stir well to integrate all ingredients.
4. Simmer: Bring the soup to a boil, then reduce heat to low. Cover the pot with a lid and simmer gently for 20 minutes so the peppers become perfectly tender and the flavors merge.
5. Add Rice & Serve: Stir in the cooked rice during the last 5 minutes of cooking until heated through. Ladle hot soup into bowls and top with shredded cheese and fresh parsley if desired!
Chef’s Tips
Cook Rice Separately: If you plan on having leftover soup, keep the cooked rice in a separate container and stir a scoop into individual bowls right before serving! This prevents the rice from absorbing all the liquid broth overnight.
Add Extra Kick: Sprinkle in 1/4 teaspoon of red pepper flakes or a dash of hot sauce if you love a subtle spicy kick.
Nutritional Breakdown (Per Serving / Yields 6 Servings)
Servings: 6 bowls
Calories: ~310 kcal
Protein: 22g
Net Carbs: 28g
Fat: 11g
Frequently Asked Questions (FAQ)
Can I make this Stuffed Pepper Soup in a Slow Cooker?
Yes! Brown the ground beef with onions and garlic in a pan first, then transfer everything (except the cooked rice) into your slow cooker. Cook on LOW for 6–8 hours or HIGH for 3–4 hours. Stir in the cooked rice 15 minutes before serving!