Stuffed Pepper Soup
This Stuffed Pepper Soup captures all the classic flavors of traditional stuffed bell peppers in a warm and satisfying one-pot soup. Tender ground beef, colorful bell peppers, rice, and a rich tomato broth come together for a hearty and easy weeknight meal.
All the flavors of classic stuffed peppers transformed into a cozy and easy one-pot soup.
Nutrition per serving
Ingredients
Protein
Vegetables
Base
Grains
Seasoning
Instructions
Brown the Beef
Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until it is fully browned and no pink remains. Drain any excess fat from the pot before continuing.
Soften the Vegetables
Add the diced onion and bell peppers to the pot with the browned beef. Cook over medium heat, stirring occasionally, until the onion becomes translucent and the peppers begin to soften slightly, about 5 minutes.
Build the Soup Base
Pour in the diced tomatoes with their juice and the beef broth. Stir in the Italian seasoning and garlic powder. Increase the heat to medium-high and bring the soup to a full boil, stirring occasionally to prevent sticking.
Cook the Rice
Once the soup is boiling, stir in the uncooked white rice. Reduce the heat to medium-low, cover the pot with a lid, and let the soup simmer until the rice is fully cooked and tender, about 18 to 20 minutes.
Adjust and Serve
Taste the soup and adjust the seasoning with salt and black pepper as needed. Ladle into bowls and serve hot with crusty bread or a sprinkle of shredded mozzarella or Parmesan cheese on top.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.