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–+ servings
Stuffed Pepper Soup

Hearty Stuffed Pepper Soup for Cozy Weeknight Dinners

This Stuffed Pepper Soup combines the beloved flavors of stuffed peppers into a hearty, cozy dish perfect for busy weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Feel free to use vegetable oil as a substitute.
  • 1 medium Onion Shallots can be a great alternative.
  • 2 cloves Garlic In a pinch, garlic powder will do.
  • 1 lb Ground Beef Can be swapped for ground turkey or chicken.
  • 3 Bell Peppers A mix of red, green, and yellow enhances flavor and presentation.
  • 1 teaspoon Salt Adjust to taste.
  • 0.5 teaspoon Black Pepper Can substitute with white pepper.
  • 1 teaspoon Paprika Consider smoked paprika for a unique twist.
  • 1 teaspoon Italian Seasoning Homemade seasoning adds an extra touch.
  • 0.5 teaspoon Ground Cumin Optional; can be omitted.
For the Broth
  • 3 cups Beef Broth Opt for low-sodium or vegetable broth as substitute.
  • 1 can Diced Tomatoes 14.5 oz / 410 g; crushed tomatoes can be used instead.
  • 1 can Tomato Sauce 8 oz / 225 g; marinara sauce also works.
For Texture and Thickness
  • 1 cup Uncooked White Rice Consider brown rice or cauliflower rice.
  • 1 tablespoon Worcestershire Sauce Optional; can be omitted.
For Garnish
  • Fresh Parsley or Basil Enhances presentation and adds freshness.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Begin by heating 2 tablespoons of olive oil in a large pot over medium heat. Allow the oil to shimmer.
  2. Add one chopped medium onion to the pot and sauté for 3-4 minutes until translucent. Stir in 2 minced garlic cloves and continue cooking for 30 seconds.
  3. Add 1 pound of ground beef. Cook while breaking it up for about 5-7 minutes, or until browned. Drain any excess fat.
  4. Stir in 3 diced bell peppers, 1 teaspoon of salt, ½ teaspoon of black pepper, 1 teaspoon of paprika, 1 teaspoon of Italian seasoning, and ½ teaspoon of ground cumin if using. Cook for 2-3 minutes.
  5. Pour in 3 cups of beef broth, 1 can of diced tomatoes, and 1 can of tomato sauce. Stir well and bring to a gentle boil.
  6. Once boiling, add 1 cup of uncooked white rice. Reduce the heat to low, cover, and simmer for 25-30 minutes.
  7. Taste the soup and adjust the seasoning if necessary. Add more salt or pepper to suit your preference.
  8. Ladle the soup into bowls and garnish with fresh parsley or basil. Serve warm, perhaps with crusty bread.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 800mgPotassium: 700mgFiber: 4gSugar: 5gVitamin A: 1500IUVitamin C: 90mgCalcium: 50mgIron: 3mg

Notes

This soup tastes even better the next day, making it a perfect meal prep option for busy days.

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