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
¾ cup uncooked rice (or leftover cooked rice)
1 tbsp olive oil
½ medium onion, chopped
1.5 lbs lean ground beef
3 cloves garlic, minced
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
13.5 fl oz (1 can) tomato sauce
28 fl oz (1 can) fire-roasted diced tomatoes (with juices)
4 cups chicken broth
¼ tsp Italian seasoning
1 tsp paprika
Salt and pepper, to taste
Instructions
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