Stuffed Pepper Soup has all the classic flavors of traditional stuffed peppers — tender beef, sweet bell peppers, tomatoes, and rice — cooked together in a rich, savory broth. It’s filling, cozy, and perfect for a family-friendly dinner.
🕒 Prep & Cook Time
- Prep: 10 minutes
- Cook: 35–40 minutes
- Total: 45–50 minutes
🍲 Ingredients
- 1 lb ground beef (or use half beef + half sausage for extra flavor)
- 1 medium onion, diced
- 3 bell peppers (red, green, or yellow), diced
- 3 cloves garlic, minced
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes
- 4 cups beef broth
- 1 cup cooked rice (white or brown)
- 1 tbsp Worcestershire sauce
- 1 tsp Italian seasoning
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- 2 tbsp olive oil
- Optional garnish: shredded cheese, chopped parsley
👩🍳 Instructions
Step 1 – Brown the Beef
Heat olive oil in a large pot over medium-high heat.
Add ground beef and cook until browned, breaking it apart with a spoon.
Step 2 – Add Vegetables
Add diced onion, garlic, and bell peppers.
Cook for 4–5 minutes until softened.
Step 3 – Add Liquids & Seasoning
Pour in beef broth, tomato sauce, and diced tomatoes.
Add Worcestershire sauce, Italian seasoning, salt, pepper, and paprika.
Stir well.
Step 4 – Simmer
Bring to a boil, then reduce heat and let the soup simmer for 20–25 minutes to develop flavor.
Step 5 – Add Rice
Stir in cooked rice.
Let it warm through for 3–5 minutes.
(If you prefer rice that stays firm, add it to each bowl before serving instead of mixing into the pot.)
Step 6 – Serve
Ladle into bowls and top with shredded cheese or parsley.
🍽 Tips & Variations
- Low-carb/Keto: Replace rice with cauliflower rice.
- Spicy version: Add crushed red pepper flakes or use spicy sausage.
- Thicker soup: Simmer longer or add 1 tbsp tomato paste.
- Make ahead: This soup reheats well — add fresh rice when serving to avoid sogginess.
Nutrition (per serving, 6 servings)
- Calories: ~260
- Protein: 18g
- Carbs: 20g
- Fat: 12g
