Just like my classic Stuffed Peppers this soup is made with basic ingredients like ground beef, tomatoes and rice. It’s a delicious soup everyone will love!
Stuffed Bell Pepper Soup Recipe
This is one of the most cozy soup recipes with rich homestyle flavor. It totally reminds me of growing up and being home. There’s just so much goodness in one bowl of this hearty soup.
Stuffed Pepper Soup Video
You’ll love the comforting flavors in this soup and how well all the flavors blend together. The peppers and tomatoes offer a mellow and faintly sweet flavor, while the beef kicks in that flavor that will remind you of a traditional stuffed pepper.
And the rice in this soup gives it such a great texture and adds some body to it to keep it filling.
It’s the lazy way of making stuffed peppers and one of my go-to soup recipes. Trust me you’ll love this one!
Stuffed Pepper Soup
An easy, hearty and comforting stuffed pepper soup. Made with simple ingredients and so easy to make, this soup is something the whole family will love. Makes about 11 cups.
- 1 lb lean ground beef
- 2 Tbsp olive oil, divided
- Salt and freshly ground black pepper
- 1 small yellow onion chopped (1 cup)
- 1 cup chopped red bell pepper (a little over 1/2 of a medium)
- 1 cup chopped green bell pepper
- 2 cloves garlic, minced
- 2 (14.5 oz) cans petite diced tomatoes
- 1 (15 oz) can tomato sauce
- 1 (14.5 oz) can low-sodium beef broth
- 2 1/2 Tbsp chopped fresh parsley, plus more for garnish
- 1/2 tsp dried basil*
- 1/2 tsp dried oregano
- 1 cup uncooked long grain white or brown rice (I love both options)
- Cheddar or mozzarella cheese, for serving (optional)
- In a large pot heat 1 Tbsp olive oil over medium heat, once hot add beef to pot and season with salt and pepper. Cook, stirring occasionally while breaking up beef, until browned. Drain beef and pour onto a plate lined with paper towels, set aside.
- Heat remaining 1 Tbsp olive oil in pot then add onions, red bell pepper, green bell pepper and saute 3 minutes, then add garlic and saute 30 seconds longer.
- Pour in diced tomatoes, tomato sauce, beef broth and add parsley, basil, oregano and cooked beef, then season with salt and pepper to taste. Bring just to a light boil, then reduce heat to low, cover and simmer, stirring occasionally, 30 minutes.
- While soup simmers, prepare rice according to directions listed on package, then once soup is done simmering stir in desired amount of cooked rice into soup.**
- Serve warm topped with optional cheese and garnish with fresh parsley.
- *For more flavor double up on the herbs. This is also good with 2 tsp Italian seasoning in place of basil and oregano.
- **For a thinner soup don’t add all of the rice and for a thicker heartier soup add it all.
- **Also, if you plan on having it for leftovers the next day then don’t add the rice to the pot of soup, just add it to each individual bowl, then reserve the rice in a separate container in refrigerator to add to the soup the next day (otherwise it would turn into mush).