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A hearty bowl of stuffed pepper soup, brimming with ground beef, rice, and bell peppers, garnished with fresh parsley.

Easy Stuffed Pepper Soup: A Flavorful One-Pot Wonder

Savor the comforting flavors of this easy one-pot stuffed pepper soup. Featuring seasoned ground beef, sweet bell peppers, and a rich tomato broth with rice, it's a hearty, family-friendly meal perfect for chilly evenings and busy weeknights.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Main Course, Soup
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound lean ground beef
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 bell peppers (any color), chopped
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can diced tomatoes, undrained
  • 4 cups beef broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste
  • 1 1/2 cups cooked white or brown rice

Equipment

  • Large pot
  • Dutch oven

Method
 

Phase 1: Brown the Beef and Sauté Aromatics
  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering.
  2. Add the ground beef and cook, breaking it up with a spoon, until it's fully browned and no pink remains. Drain any excess fat from the pot.
  3. Add the chopped yellow onion and bell peppers to the pot. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften and become fragrant.
  4. Stir in the minced garlic and cook for another minute, until you can smell its inviting aroma. Be careful not to burn it.
Phase 2: Simmer the Soup
  1. Pour in the crushed tomatoes, diced tomatoes (with their juices), and beef broth. Stir well to combine, scraping up any delicious brown bits (fond) from the bottom of the pot.
  2. Add the dried oregano, dried basil, salt, and black pepper. Give it another good stir.
  3. Bring the soup to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for 20-25 minutes. Taste and adjust seasoning as needed.
Phase 3: Finish and Serve
  1. Stir in the cooked rice. Simmer for another 5 minutes, just to warm the rice through. Adding the rice at the end prevents it from becoming mushy and overcooked.
  2. Remove from heat and ladle into bowls. Garnish with fresh parsley, shredded cheddar cheese, or a dollop of sour cream or Greek yogurt, if desired. Serve immediately and enjoy!

Nutrition

Calories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 8gCholesterol: 80mgSodium: 750mgPotassium: 500mgFiber: 6gSugar: 7gVitamin A: 200IUVitamin C: 50mgCalcium: 40mgIron: 3mg

Notes

Cook rice separately and add at the end to prevent mushiness. Thoroughly brown ground beef and sauté vegetables to build deep flavor. The soup freezes well (without rice) and is easily made low-carb by omitting rice. Garnish with fresh parsley, cheese, or sour cream for serving.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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