Description
This easy Stuffed Pepper Soup is a hearty and comforting dinner packed with lean ground beef, colorful bell peppers, tomatoes, rice, and Italian seasoning. It has all the delicious flavors of classic stuffed peppers in a warm, satisfying soup that comes together quickly in one pot.
Ingredients
- 1 lb. lean ground beef
- 1 tablespoon olive oil, divided
- 1/2 medium yellow onion, diced, about 1/2 cup
- 2 cloves garlic, minced
- 1 red bell pepper, finely chopped
- 1 green bell pepper, finely chopped
- 2 (14.5 oz.) cans diced tomatoes
- 1 (15 oz.) can tomato sauce
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon sugar, or to taste, optional
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 2 cups cooked long grain white rice
- 2 tablespoons fresh Italian parsley, chopped
- Shredded cheddar or mozzarella cheese, for serving, optional
Instructions
- Heat 1/2 tablespoon of the olive oil in a large pot or Dutch oven over medium-high heat. Add the lean ground beef and cook, breaking it apart with a spoon, until browned and fully cooked. Drain excess grease if necessary and set the beef aside.
- Add the remaining olive oil to the same pot. Add the diced yellow onion and cook for 2–3 minutes, until it begins to soften.
- Add the minced garlic, chopped red bell pepper, and chopped green bell pepper. Cook for another 3–4 minutes, stirring occasionally, until the vegetables are slightly tender.
- Return the cooked ground beef to the pot. Add the diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, Italian seasoning, sugar if using, salt, and black pepper.
- Stir everything together and bring the soup to a gentle boil.
- Reduce the heat to low, cover, and simmer for about 15–20 minutes, allowing the flavors to blend and the peppers to become tender.
- Stir in the cooked white rice and simmer for another 3–5 minutes, until the rice is heated through.
- Taste and adjust the salt, pepper, and sugar if needed.
- Remove from the heat and stir in the fresh Italian parsley.
- Serve warm, topped with shredded cheddar or mozzarella cheese if desired.
Notes
- The sugar is optional and can help balance the acidity of the tomatoes. Add it gradually and adjust to taste.
- Use lean ground beef for a lighter soup, or substitute ground turkey if preferred.
- Add the cooked rice near the end to prevent it from becoming overly soft during simmering.
- Cheddar or mozzarella cheese makes a delicious topping and adds extra richness.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup may thicken as it sits, so add a little broth when reheating if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: One-Pot
- Cuisine: American