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Hearty Stuffed Pepper Soup: A Cozy One-Pot Dinner

Close-up of a white bowl filled with stuffed pepper soup, featuring ground beef, rice, peppers, and melted cheddar cheese.

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This recipe captures the comforting flavor of classic stuffed peppers in a simple, satisfying one-pot soup. It is quick to make and perfect for a family weeknight meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 large yellow onion, chopped
  • 3 bell peppers (one red, one green, one yellow), chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 4 cups beef broth
  • 1 cup uncooked white rice
  • 1 cup water
  • 1/2 cup shredded cheddar cheese, for topping (optional)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon. Drain off any excess fat.
  2. Add the chopped onion and bell peppers to the pot. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Stir in the minced garlic, oregano, basil, salt, and pepper. Cook for 1 minute until fragrant.
  4. Pour in the crushed tomatoes, tomato sauce, and beef broth. Bring the mixture to a simmer.
  5. Stir in the uncooked rice and water. Reduce the heat to low, cover the pot, and let it simmer for 15 to 20 minutes, or until the rice is tender and cooked through. Stir occasionally to prevent sticking.
  6. Taste the soup and adjust seasonings if needed.
  7. Ladle the soup into bowls. Top each serving with shredded cheddar cheese, if desired, and serve hot.

Notes

  • For a low-carb option, omit the rice and add 1 cup of cauliflower florets during the last 10 minutes of simmering.
  • You can substitute ground turkey or ground chicken for the ground beef if you prefer a lighter flavor.
  • This soup freezes well. Cool completely before storing in an airtight container for up to 3 months.

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