Stuffed Pepper Soup
A hearty and comforting soup inspired by classic stuffed peppers, featuring ground beef, bell peppers, rice, and tomatoes in a savory broth.
Servings: 6
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 20 minutes
Total: 1 hour 5 minutes
Ingredients
Main Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium bell peppers (mixed colors), diced
- 14.5 oz canned diced tomatoes
- 8 oz canned tomato sauce
- 4 cups beef broth
- 1 cup cooked white rice
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 tbsp olive oil
- shredded mozzarella or Parmesan cheese for serving optional
Instructions
Preparation Steps
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Add ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.
- Stir in diced bell peppers, diced tomatoes, tomato sauce, beef broth, oregano, basil, salt, and black pepper.
- Bring the soup to a boil, then reduce heat and simmer uncovered for 30 minutes, stirring occasionally.
- Stir in cooked rice and simmer for an additional 5–10 minutes to heat through.
- Taste and adjust seasoning if needed. Serve hot, topped with shredded cheese if desired.
Notes
For a vegetarian version, substitute ground beef with lentils or plant-based crumbles and use vegetable broth.