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Stuffed pepper soup made with ground beef, tender rice, diced tomatoes, and green bell peppers in a hearty, seasoned tomato broth, served warm in a white bowl.

Stuffed Pepper Soup

A hearty, deconstructed version of stuffed peppers featuring ground beef, bell peppers, and rice simmered in a savory tomato broth.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 bowl
Course: Dinner, Soup
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef Lean
  • 2 large green peppers Chopped
  • 1 large onion Diced
  • 3 cloves garlic Minced
  • 2 cans diced tomatoes 14.5 oz each, undrained
  • 1 can tomato sauce 15 oz
  • 4 cups beef broth Low sodium
  • 2 cups white rice Cooked
  • 1 tablespoon brown sugar Balance acidity
  • 1 teaspoon Italian seasoning Dried herbs
  • 1 tablespoon fresh parsley Chopped garnish

Equipment

  • 1 Dutch oven Large soup pot
  • 1 Knife For chopping

Method
 

  1. Brown ground beef in a large pot; drain excess fat.
  2. Add onion and chopped peppers; sauté 5-7 minutes. Add garlic.
  3. Stir in tomatoes, tomato sauce, broth, sugar, and seasonings. Simmer covered for 30 minutes.
  4. Stir in cooked rice and heat through for 1-2 minutes.
  5. Serve hot garnished with fresh parsley.

Notes

Add the cooked rice just before serving to prevent it from absorbing all the broth. Store rice separately for leftovers.