Stuffed Bell Pepper Soup Recipe
Stuffed bell peppers have always been one of my favorite comfort foods. They’re warm, hearty, and full of delicious flavors. But as much as I love them, sometimes I don’t feel like going through all the steps of stuffing and baking the peppers. That’s when I discovered Stuffed Bell Pepper Soup—it has all the flavors of traditional stuffed peppers, but in an easy-to-make, one-pot soup.The first time I made this soup, I had extra ground beef and bell peppers in the fridge but didn’t want to spend time baking everything in the oven. So, I threw everything into a pot, added some broth and rice, and hoped for the best. The result? A rich, tomato-based soup packed with tender peppers, seasoned ground beef, and perfectly cooked rice. It was warm, filling, and just what I needed on a cold day.Now, this recipe is one of my go-to meals when I want something hearty but easy. Whether I make it for a weeknight dinner or for meal prep, it’s always a hit in my house. If you love stuffed peppers but want a simpler way to enjoy them, this soup is the answer.
Equipment
- Large pot or Dutch oven
- Cutting board & knife
- Wooden spoon or spatula
- Ladle
Ingredients
- 1 lb ground beef (or ground turkey)
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 bell peppers, diced (any color)
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 4 cups beef broth
- 1 cup cooked rice (white or brown)
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon red pepper flakes (for heat)
- 1 tablespoon Worcestershire sauce (adds depth)
- ½ cup shredded cheese (cheddar or Parmesan for topping)
Instructions
- Heat a large pot or Dutch oven over medium heat.
- Add the ground beef and cook until browned, breaking it up as it cooks.
- Drain any excess grease.
- Add the onion, garlic, and bell peppers to the pot.
- Cook for 3-5 minutes, stirring occasionally, until softened.
- Pour in the diced tomatoes, tomato sauce, and beef broth.
- Add Italian seasoning, paprika, salt, and black pepper.
- Stir well to combine.
- Bring to a boil, then reduce heat and let simmer for 20-25 minutes.
- Stir occasionally to prevent sticking.
- Stir in the cooked rice and let it heat through for 5 minutes.
- Taste and adjust seasoning if needed.
- Serve hot with cheese on top, if desired.