Stuffed Bell Pepper Soup

Capture all the classic, comforting flavors of stuffed peppers in an easy, one-pot soup! This hearty Stuffed Bell Pepper Soup is ready in under an hour and packed with lean ground beef, rice, and vibrant bell peppers. The perfect family-friendly weeknight meal.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: American
Diet: Nut-Free
Calories: 385
Servings: 6

Intensity & Details

• Effort Level: Easy

• Cook Method: Stovetop

• Equipment Needed: Large pot or Dutch oven, wooden spoon, knife, cutting board.

• Meal Prep Friendly: Yes, flavors improve overnight!

• Freezer Friendly: Yes (see notes).

---

There’s something undeniably comforting about a classic stuffed pepper. The tender bell peppers, the savory meat filling, the rich tomato sauce… it’s a symphony of flavors. But let’s be honest, coring and prepping individual peppers can be time-consuming. This Stuffed Bell Pepper Soup is the brilliant solution! It delivers every single bit of that beloved flavor in a simple, fuss-free, one-pot format. It’s hearty, satisfying, and comes together in just 45 minutes, making it the ultimate weeknight winner for the whole family.

---

Ingredients

• 1 tbsp olive oil

• 1 lb lean ground beef (90/10 or 93/7)

• 1 medium yellow onion, diced

• 2 cloves garlic, minced

• 1 green bell pepper, diced

• 1 red bell pepper, diced

• 1 (15 oz) can tomato sauce

• 1 (14.5 oz) can diced tomatoes, undrained

• 1 (14.5 oz) can low-sodium beef broth

• 2 cups water

• ¾ cup uncooked long-grain white rice

• 2 tsp Italian seasoning

• 1 tsp paprika

• ½ tsp dried oregano

• Salt and freshly ground black pepper, to taste

For Serving (Optional):

• Shredded mozzarella or Italian blend cheese

• Fresh chopped parsley

• Sour cream or Greek yogurt

---

Instructions

1. Brown the Beef: In a large pot or Dutch oven over medium-high heat, heat the olive oil. Add the ground beef and cook, breaking it up with a wooden spoon, until no longer pink, about 5-7 minutes. Drain off any excess grease.

2. Sauté Aromatics: Reduce the heat to medium. Add the diced onion and cook with the beef until softened, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.

3. Add Peppers and Seasonings: Stir in the diced green and red bell peppers, Italian seasoning, paprika, oregano, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Cook for 3-4 minutes, allowing the peppers to soften slightly.

4. Combine Liquids and Simmer: Pour in the tomato sauce, diced tomatoes (with their juices), beef broth, and water. Stir well to combine. Bring the soup to a boil.

5. Add Rice and Cook: Once boiling, stir in the uncooked white rice. Reduce the heat to low, cover the pot with a lid, and let the soup simmer for 20-25 minutes, or until the rice is tender. Stir occasionally to prevent the rice from sticking to the bottom of the pot.

6. Final Adjustments: Once the rice is cooked, taste the soup and adjust seasoning with more salt and pepper as needed. If the soup is too thick for your liking, add a splash of water or beef broth to reach your desired consistency.

7. Serve: Ladle the hot soup into bowls and top with a generous handful of shredded cheese, allowing it to get melty and delicious. Garnish with fresh parsley and a dollop of sour cream if desired.

---

Notes

• Rice Note: For best results, use long-grain white rice like Jasmine or Basmati. If you use instant rice, add it in the last 5-10 minutes of cooking to avoid it becoming mushy.

• Freezer Instructions: This soup freezes well, but note that the rice will continue to absorb liquid. To freeze, cool the soup completely and store in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop, adding a bit of extra broth or water to loosen it up.

• Vegetarian/Vegan Version: Simply substitute the ground beef with 1-2 cups of cooked brown lentils or a plant-based ground “meat” alternative. Use vegetable broth instead of beef broth and omit the cheese topping for a vegan version.

• Spice it Up: For a kick of heat, add a pinch of red pepper flakes when you add the other dried spices.

---

Nutrition Facts

Serving Size: 1.5 cups (approx.)
Calories: 385
Total Fat: 12g | Saturated Fat: 4.5g
Cholesterol: 47mg
Sodium: 580mg
Total Carbohydrates: 44g | Dietary Fiber: 4g | Sugars: 9g
Protein: 24g