Description
This stuffed peppers soup brings all the cozy, savory flavors of classic stuffed peppers into a simple, one-pot meal. Ready in about 30 minutes, it’s perfect for busy weeknights and tastes even better as leftovers.
Ingredients
Scale
- 1 lb ground beef (85% lean)
- 2 large bell peppers (1 red, 1 green), diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 4 cups beef broth
- 1 cup cooked rice (white, brown, or wild)
- 1 tbsp Worcestershire sauce
- 1 tsp dried Italian seasoning
- Salt and pepper, to taste
- Optional toppings: chopped fresh parsley, shredded mozzarella, sour cream
Instructions
- Dice bell peppers and onion. Mince garlic. If you don’t have cooked rice, prepare it first.
- Heat a large soup pot over medium-high. Add ground beef and cook, breaking it up, until mostly browned (about 5 minutes).
- Add onion, peppers, and garlic. Sauté for another 3 minutes until veggies soften and beef is fully cooked. Drain excess fat if needed.
- Pour in crushed tomatoes, tomato sauce, and beef broth. Stir well. Add Worcestershire sauce, Italian seasoning, salt, and pepper. Bring to a gentle boil.
- Reduce heat to low, cover, and simmer for 10 minutes, stirring occasionally, until peppers are tender.
- Stir in cooked rice and let it warm through for 2 minutes. Add more rice for a thicker soup if desired.
- Taste and adjust salt, pepper, or Worcestershire sauce. Add red pepper flakes for heat if desired.
- Ladle into bowls and top with shredded mozzarella, fresh parsley, or sour cream. Serve hot.
Notes
For best texture, use cooked rice and add it at the end. Mix pepper colors for flavor and appearance. Taste for salt before serving, as broth and tomato products can vary. Leftovers thicken as rice absorbs broth; add extra broth when reheating. For freezer meals, leave out rice and add when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: About 1.5 cups
- Calories: 265
- Sugar: 8
- Sodium: 850
- Fat: 9
- Saturated Fat: 3
- Carbohydrates: 28
- Fiber: 4
- Protein: 15
Keywords: stuffed peppers soup, easy soup recipe, comfort food, one-pot meal, weeknight dinner, homestyle soup, beef soup, bell pepper soup