Easy Stuffed Pepper Soup
This Easy Stuffed Pepper Soup brings all the cozy, comforting flavors of classic stuffed peppers — without the hassle! Made with lean ground beef, tender rice, and colorful bell peppers simmered in a rich tomato broth, this one-pot soup is hearty, healthy, and ready in under 40 minutes — perfect for busy weeknights or meal prep.
Ingredients
- Main Ingredients:
- 1 lb lean ground beef or turkey for a lighter option
- 2 bell peppers chopped (red and green for color and flavor)
- 1 small onion diced
- 3 cloves garlic minced
- 1 can 15 oz diced tomatoes
- 1 can 8 oz tomato sauce
- 4 cups beef or chicken broth
- 1 cup cooked rice or cauliflower rice for low-carb
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- Optional: a pinch of red pepper flakes
- Optional Add-Ins:
- 1 tbsp Worcestershire sauce for depth
- 1 cup corn or beans for a Tex-Mex twist
- 1 cup chopped spinach or kale for extra greens
- ½ cup shredded cheese or a dollop of sour cream for serving
Instructions
- Sauté and Season:
- In a large pot, cook ground beef over medium heat until browned. Drain excess fat. Add diced onion and garlic; cook for 2 minutes until fragrant. Season with salt, pepper, and Italian seasoning.
- Build the Base:
- Add chopped bell peppers, diced tomatoes, tomato sauce, and broth. Stir to combine. Bring to a boil, then reduce heat and let simmer for 20–25 minutes until peppers soften.
- Add Rice and Finish:
- Stir in cooked rice (or cauliflower rice). Simmer for another 5–10 minutes so the rice absorbs flavor. Adjust seasoning to taste.
- Serve and Enjoy:
- Ladle into bowls and top with cheese, parsley, or a pinch of red pepper flakes. Serve with crusty bread or a side salad.
Notes
- Don’t overcook the peppers — they should stay tender-crisp.
- Use leftover rice or quinoa for an easy shortcut.
- Add extra broth if reheating to maintain the perfect consistency.
- For a creamy version, stir in a spoonful of cream cheese or sour cream before serving.