Description
This hearty Stuffed Pepper Soup captures the delicious flavors of stuffed peppers in a comforting, easy-to-make soup. It’s filled with ground beef, bell peppers, tomatoes, rice, and savory seasonings, perfect for a cozy weeknight meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 (28 ounce) can crushed tomatoes
- 4 cups beef broth
- 1 cup cooked rice
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Shredded cheddar cheese, for topping (optional)
- Sour cream, for topping (optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic, green bell pepper, and red bell pepper and cook for another 3-5 minutes, until the peppers begin to soften.
- Pour in the crushed tomatoes and beef broth. Bring to a simmer.
- Stir in the cooked rice, oregano, basil, salt, and pepper. Reduce heat and simmer for 15-20 minutes, allowing the flavors to meld.
- Taste and adjust seasonings as needed.
- Serve hot, topped with shredded cheddar cheese and/or a dollop of sour cream, if desired.
Notes
- For a vegetarian version, substitute the ground beef with a plant-based ground meat alternative.
- Feel free to use a mix of bell pepper colors for a more vibrant soup.
- You can add a pinch of red pepper flakes for a little heat.
- If you prefer, use uncooked rice and simmer the soup for a longer time (about 30-40 minutes) until the rice is cooked.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Carbohydrates: 25g
- Protein: 18g
