Description

Stuffed Pepper Soup is the cozy, comforting meal that captures all the classic flavors of stuffed peppers in one easy, no-fuss pot. Packed with savory ground beef, sweet bell peppers, tomatoes, and fragrant rice, it’s a gluten-free recipe that makes the perfect hearty dinner for chilly nights or busy weekdays.

Ingredients

Scale

3 tbsp olive oil
1 small yellow onion, diced
1 green or red bell pepper, diced
1 yellow bell pepper, diced
1 large tomato, diced
1 lb ground beef (85/15 recommended)
3 cups beef stock
3 tbsp tomato paste
1 tsp dried oregano
2 tsp dried basil
1 tsp garlic powder
1/4–1/2 tsp black pepper, to taste
Salt, to taste
3/4 cup Jasmine rice

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Instructions

Dice onion, bell peppers, and tomato.
In a Dutch oven, heat olive oil over medium heat. Sauté onions and peppers until soft.
Add diced tomato and cook for 3–4 minutes.
Move veggies aside, add ground beef to the center. Cover and cook briefly.
Break up beef, mix with veggies, cover again, and cook until nearly done.
Stir in tomato paste, add beef stock, and season with oregano, basil, garlic powder, salt, and pepper. Stir well.
Simmer partially covered for 20 minutes.
Stir in Jasmine rice, cover fully, and cook until the rice is tender.

Notes

Cook rice separately if storing leftovers to avoid mushiness.

Add red pepper flakes for heat.

Sneak in extra veggies like spinach or zucchini.

Ground turkey or chicken works as a leaner option.

For freezer storage, omit the rice and add when reheating.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Plats
Method: One-Pot, Stovetop
Cuisine: American