Stuffed Pepper Soup
Stuffed Pepper Soup is a hearty and comforting dish that’s perfect for those cozy days when you want something warm and filling. This soup captures all the delicious flavors of traditional stuffed peppers—savory ground beef, tender rice, and sweet bell peppers—blended into a rich, tomato-based broth.
It’s like enjoying a comforting plate of stuffed peppers in a bowl! The best part? It’s easy to make and doesn’t require the fuss of stuffing and baking the peppers. Whether you’re looking for a quick weeknight meal or something to meal prep for the week, this Stuffed Pepper Soup is sure to satisfy your cravings. And if you’re not a fan of green peppers, don’t worry—you can easily substitute them with your favorite variety, or even mix and match to suit your taste.
Kitchen Equipment Needed
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Wooden spoon or spatula
- Measuring cups and spoons
- Ladle
Ingredients
- 1 lb ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 can (28 oz) diced tomatoes, undrained
- 1 can (15 oz) tomato sauce
- 1 can (15 oz) beef broth
- 1 cup cooked rice
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley for garnish (optional)
Directions
- Cook the Beef:
- In a large pot or Dutch oven, brown the ground beef over medium heat, breaking it up with a wooden spoon as it cooks. Once fully cooked, drain any excess fat.
- Sauté the Vegetables:
- Add the chopped onion and minced garlic to the pot with the ground beef. Cook until the onion is softened, about 5 minutes.
- Add the Peppers:
- Stir in the chopped green, red, and yellow bell peppers. Cook for an additional 5 minutes, until the peppers begin to soften.
- Add Liquids and Seasoning:
- Pour in the diced tomatoes (with their juice), tomato sauce, and beef broth. Stir in the Worcestershire sauce, Italian seasoning, salt, and black pepper. Bring the mixture to a boil.
- Simmer:
- Reduce the heat to low and let the soup simmer for 30 minutes, allowing the flavors to meld together.
- Add the Rice:
- Stir in the cooked rice and let the soup simmer for another 5 minutes until everything is heated through.
- Serve:
- Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot with crusty bread or a side salad.
Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Nutrition (per serving):
- Calories: 320
- Total Fat: 12g
- Saturated Fat: 4g
- Cholesterol: 60mg
- Sodium: 850mg
- Total Carbohydrate: 30g
- Dietary Fiber: 4g
- Sugars: 8g
- Protein: 23g
This Stuffed Pepper Soup is a simple yet flavorful dish that brings the comfort of a classic meal into a convenient, one-pot recipe. Perfect for a family dinner or meal prep, this soup is sure to become a favorite in your household!
Stuffed Pepper Soup
Equipment
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Wooden spoon or spatula
- Measuring cups and spoons
- Ladle
Ingredients
- 1 lb ground beef
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 1 can 28 oz diced tomatoes, undrained
- 1 can 15 oz tomato sauce
- 1 can 15 oz beef broth
- 1 cup cooked rice
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley for garnish optional
Instructions
- In a large pot or Dutch oven, brown the ground beef over medium heat, breaking it up with a wooden spoon as it cooks. Once fully cooked, drain any excess fat.
- Sauté the Vegetables:
- Add the chopped onion and minced garlic to the pot with the ground beef. Cook until the onion is softened, about 5 minutes.
- Add the Peppers:
- Stir in the chopped green, red, and yellow bell peppers. Cook for an additional 5 minutes, until the peppers begin to soften.
- Add Liquids and Seasoning:
- Pour in the diced tomatoes (with their juice), tomato sauce, and beef broth. Stir in the Worcestershire sauce, Italian seasoning, salt, and black pepper. Bring the mixture to a boil.
- Simmer:
- Reduce the heat to low and let the soup simmer for 30 minutes, allowing the flavors to meld together.
- Add the Rice:
- Stir in the cooked rice and let the soup simmer for another 5 minutes until everything is heated through.
- Serve:
- Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot with crusty bread or a side salad.
- Prep Time:
- 15 minutes
- Cook Time:
- 40 minutes
- Total Time:
- 55 minutes
- Nutrition (per serving):
- Calories: 320
- Total Fat: 12g
- Saturated Fat: 4g
- Cholesterol: 60mg
- Sodium: 850mg
- Total Carbohydrate: 30g
- Dietary Fiber: 4g
- Sugars: 8g
- Protein: 23g
- This Stuffed Pepper Soup is a simple yet flavorful dish that brings the comfort of a classic meal into a convenient, one-pot recipe. Perfect for a family dinner or meal prep, this soup is sure to become a favorite in your household!
