Description
Easy Stuffed Pepper Soup transforms all the hearty, comforting flavors of traditional stuffed peppers—ground beef, sweet bell peppers, rice, and rich tomato sauce—into a fuss-free soup that’s ready in under an hour. It’s a cozy, family-friendly one-pot meal that’s ideal for chilly evenings or quick weeknight dinners.
Ingredients
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¾ cup uncooked rice (or leftover cooked rice)
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1 tbsp olive oil
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½ medium onion, chopped
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1.5 lbs lean ground beef
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3 cloves garlic, minced
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1 red bell pepper, finely chopped
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1 green bell pepper, finely chopped
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13.5 fl oz (1 can) tomato sauce
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28 fl oz (1 can) fire-roasted diced tomatoes (with juices)
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4 cups chicken broth
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¼ tsp Italian seasoning
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1 tsp paprika
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Salt and pepper, to taste
Instructions
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Cook the Rice
Prepare rice according to package directions. If using leftover rice, set aside. -
Sauté the Aromatics
In a large pot, heat olive oil over medium heat. Add onion and cook 5–7 minutes until softened. -
Brown the Beef
Add ground beef and cook until browned, about 5 minutes, breaking it up with a spoon. Drain excess fat. -
Add Garlic and Peppers
Stir in minced garlic and cook 1 minute. Add red and green bell peppers. -
Build the Broth
Pour in tomato sauce, fire-roasted tomatoes, and chicken broth. Stir in Italian seasoning, paprika, salt, and pepper. Bring to a gentle boil. -
Simmer the Soup
Reduce heat and simmer for 15 minutes to develop flavor. -
Add the Rice
Stir in cooked rice and simmer an additional 10 minutes. Adjust seasoning to taste and serve warm.
Notes
Use white rice for faster cooking; fully pre-cook brown rice if substituting
Can be made with ground turkey or chicken for a lighter version
Add chopped spinach, zucchini, or carrots for extra veggies
For thicker soup, simmer uncovered longer
To freeze, store without rice and add it fresh when reheating
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Plats
- Method: Stovetop
- Cuisine: American