Here’s a Stuffed Pepper Soup recipe 🫑🥩
All the flavors of stuffed peppers turned into a hearty, comforting soup.
Ingredients (serves 4–6)
- 1 lb ground beef
- 1 small onion, diced
- 3 bell peppers (any color), diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups beef broth
- 1 cup cooked rice (white or brown)
- 1 tsp Italian seasoning
- Salt & pepper, to taste
- Optional: ½ tsp crushed red pepper for heat
- 1 tbsp olive oil
Instructions
- Cook the beef
- In a large pot or Dutch oven, heat olive oil over medium heat.
- Sauté onion and garlic until soft.
- Add ground beef and cook until browned. Drain excess fat.
- Add vegetables & seasonings
- Stir in diced bell peppers, Italian seasoning, salt, pepper, and optional crushed red pepper.
- Cook 3–5 minutes until peppers begin to soften.
- Add liquids & simmer
- Add diced tomatoes (with juice) and beef broth.
- Bring to a boil, then reduce heat and simmer 15–20 minutes.
- Add rice
- Stir in cooked rice and simmer another 5 minutes.
- Taste and adjust seasonings.
- Serve
- Serve hot, optionally topped with shredded cheese or fresh parsley.
Tips & Variations
- Low-carb: omit rice or use cauliflower rice.
- Creamy version: stir in ½ cup heavy cream before serving.
- Extra veggies: add zucchini, carrots, or mushrooms.
- Make-ahead: freezes well for up to 3 months.
I can also give a slow-cooker stuffed pepper soup version or a spicy Italian twist if you want.
