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Stuffed Pepper Soup
Caroline

Stuffed Pepper Soup

A hearty, comforting soup that captures all the flavors of classic stuffed peppers — tender beef, sweet bell peppers, and savory tomato broth — in an easy one-pot meal perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soup
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef
  • 1 medium onion, diced
  • 3 bell peppers (red, green, or yellow), diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (8 oz) tomato sauce
  • 4 cups beef broth
  • 1 cup cooked rice
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tbsp olive oil
  • salt and pepper, to taste

Equipment

  • large soup pot or Dutch oven
  • cutting board and knife
  • wooden spoon or spatula
  • measuring cups and spoons

Method
 

  1. In a large pot, heat olive oil over medium heat. Add diced onions and cook until soft and translucent.
  2. Add ground beef and cook until browned, breaking it apart with a spoon. Drain any excess fat if needed.
  3. Stir in minced garlic and diced bell peppers. Cook for about 5 minutes until the peppers start to soften.
  4. Stir in diced tomatoes, tomato sauce, beef broth, oregano, and basil. Mix well to combine all ingredients.
  5. Bring the soup to a gentle boil, then reduce heat and let it simmer uncovered for 20 minutes to develop flavor.
  6. Stir in the cooked rice and simmer for an additional 5 minutes.
  7. Taste and adjust salt and pepper. Serve hot, garnished with fresh herbs or shredded cheese if desired.

Notes

  • This soup thickens as it cools; add a splash of broth when reheating if needed.
  • For a lighter option, use ground turkey or chicken instead of beef.
  • Garnish with parsley or shredded mozzarella for extra flavor.