Ah, Stuffed Pepper Soup 🥣—all the flavors of classic stuffed peppers in a hearty, comforting soup! Ground meat, rice, tomatoes, and bell peppers come together in a savory broth.
Stuffed Pepper Soup
Servings: 6
Prep time: 15 min
Cook time: 30–35 min
Ingredients
- 1 lb (450 g) ground beef or turkey
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3–4 bell peppers (any color), diced
- 1 (14 oz / 400 g) can diced tomatoes
- 1 (15 oz / 425 g) can tomato sauce
- 4 cups beef or chicken broth
- 1/2 cup uncooked rice (white or brown)
- 1 tsp Italian seasoning
- Salt & pepper, to taste
- Optional: red pepper flakes for heat
- Optional garnish: shredded cheese, chopped parsley
Instructions
- Cook the meat
- In a large pot, brown ground beef over medium heat.
- Drain excess fat. Add onions and garlic, cook until soft (~5 min).
- Add vegetables & liquids
- Stir in diced bell peppers, diced tomatoes, tomato sauce, broth, Italian seasoning, salt, and pepper.
- Bring to a boil.
- Add rice
- Stir in uncooked rice. Reduce heat to a simmer.
- Cover and cook 20–25 minutes, until rice and peppers are tender.
- Adjust seasoning
- Taste and add more salt, pepper, or spices as needed.
- Serve
- Ladle hot soup into bowls.
- Optional: top with shredded cheese or parsley.
🔥 Tips
- Use leftover cooked rice to cut down cooking time—add it in the last 10 minutes.
- Can substitute ground turkey or chicken for a lighter version.
- Add a splash of Worcestershire sauce for deeper flavor.
- Freeze leftovers for an easy meal later; rice may absorb some broth, just add more when reheating.
I can also give a slow cooker stuffed pepper soup version where all the flavors meld beautifully over a few hours and the rice cooks perfectly.
Do you want the slow cooker version?
