Hey, y’all! If you’re craving something warm, hearty, and full of flavor, this Stuffed Pepper Soup is just what the doctor ordered. It’s got all the goodness of classic stuffed peppers: savory beef, sweet bell peppers, and tender rice, turned into a cozy bowl of comfort.

Stuffed Pepper Soup

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Perfect for those chilly nights when you just want to curl up with something that feels like a hug. And the best part? It’s quick, easy, and made in one pot. No fancy steps, no fuss, just simple ingredients coming together to make a soup that’ll have everybody asking for seconds.

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Stuffed Pepper Soup Ingredients

• 1 lb. ground beef
• 1 yellow onion (diced)
• 1 yellow bell pepper (diced)
• 1 green bell pepper (diced)
• 1 red bell pepper (diced)
• 14.5 oz. can of diced tomatoes
• 4 c. beef broth
• 1 tsp. dried oregano
• 1 tsp. garlic salt
• 1 tsp. pepper
• 1 c. white rice

How to Make Stuffed Pepper Soup

1. In a large pot add in the ground beef, diced onions and bell peppers and cook over a medium to high heat.
2. Making sure to crumble the beef as you cook. Cook until browned.
3. Add in the diced tomatoes, beef broth, seasonings and rice and stir.
4. Let come to a simmer and turn to low, place lid on and cook for 20-25 minutes or until the rice is cooked all the way.
5. Sprinkle with some chopped parsley (optional) and enjoy!

Pro Tips For Making This Recipe

1. Don’t drain those tomatoes. The juice adds extra flavor to the broth.
2. Want a little heat? Sprinkle in some red pepper flakes for a spicy kick.
3. Short on time? Use frozen diced onions to make prep even easier.
4. Make it ahead. This soup tastes even better the next day, just store it in the fridge for up to 3 days.

Frequently Asked Questions

Other Recipes You'll Love

1. Pizza Stuffed Peppers
2. Easy Taco Soup
3. Turkey Bell Pepper Chili

Stuffed Pepper Soup

Stuffed Pepper Soup

JC Phelps

This Stuffed Pepper Soup, with beef, peppers, rice, and a rich tomato broth, is a one-pot wonder that’s hearty and flavorful!

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Course, Soup

Cuisine American

Servings 6

Calories 373 kcal

Ingredients

  

1x2x3x

• 1 lb. ground beef
• 1 yellow onion diced
• 1 yellow bell pepper diced
• 1 green bell pepper diced
• 1 red bell pepper diced
• 14.5 oz. can of diced tomatoes
• 4 c. beef broth
• 1 tsp. dried oregano
• 1 tsp. garlic salt
• 1 tsp. pepper
• 1 c. white rice

Instructions

 

• In a large pot add in the ground beef, diced onions and bell peppers and cook over a medium to high heat.
• Making sure to crumble the beef as you cook. Cook until browned.
• Add in the diced tomatoes, beef broth, seasonings and rice and stir.
• Let come to a simmer and turn to low, place lid on and cook for 20-25 minutes or until the rice is cooked all the way.
• Sprinkle with some chopped parsley (optional) and enjoy!

Notes

• Don’t drain those tomatoes. The juice adds extra flavor to the broth.
• Want a little heat? Sprinkle in some red pepper flakes for a spicy kick.
• Short on time? Use frozen diced onions to make prep even easier.
• Make it ahead. This soup tastes even better the next day, just store it in the fridge for up to 3 days.

Nutrition

Calories: 373kcalCarbohydrates: 38gProtein: 19gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 54mgSodium: 961mgPotassium: 501mgFiber: 2gSugar: 2gVitamin A: 753IUVitamin C: 79mgCalcium: 61mgIron: 3mg

Keyword Stuffed Pepper Soup

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My best,

JC