Stuffed Pepper Soup

This stuffed pepper soup is a hearty meal loaded with ground beef, onions, rice and bell peppers in a tomato based broth. It tastes just like classic stuffed peppers, but without all the work!

I love stuffed peppers, but it seems like they take forever to bake, and I always end up with peppers that are either too crunchy or too mushy. Stuffed pepper soup has all the same flavors but is so easy to put together on a busy weeknight.

It’s not long before fall will be upon us. I can’t believe it’s almost time for the kids to go back to school, which is what got me thinking about this stuffed pepper soup. It’s delicious any time of the year, but it’s best on a chilly night!

HOW DO YOU MAKE STUFFED PEPPER SOUP?

This delicious and hearty soup has a mixture of ground beef, onions, rice, and bell peppers. It’s simmered to perfection in a tomato based broth. It’s like eating a stuffed pepper without all the extra work – easy and delicious.

I suggest using 90% lean ground beef; it has a ton of flavor but without all the grease. You can swap out the ground beef for ground turkey if you’re looking to save a few calories. I like to use a mixture of red and green bell peppers because green is classic for stuffed peppers, but the red are a little sweeter so it gives a good balance to the flavor.

You may be tempted to just throw the rice into the soup pot uncooked and let it simmer with the rest of the ingredients. However, if you do that, the rice will soak up all the liquid. I prefer to stir cooked rice into the soup just before serving so that there’s a nice ratio of rice to soup broth.

WHAT ARE THE HEALTH BENEFITS OF RICE?

Although given a bad rap sometimes, rice has many health benefits when consumed. Not only is it a quick source of energy, but it’s also a natural anti-inflammatory. Rice promotes nervous system health, heart health, and reduces the risk of cancer along with a plethora of other benefits. You can use either brown or white rice in this stuffed pepper soup.

WHAT DOES 90% LEAN GROUND BEEF MEAN?

When you buy ground beef, there is often a percentage given with it. This percentage lets you know how much fat has been removed from the meat. Therefore, if it states 90% lean ground beef, that means it’s 90% fat free, or 90% lean beef with 10% fatty beef.

I always love a good bowl of soup, especially during the fall and winter months. We enjoy our soup with a few toppings so I recommend trying shredded cheese, sour cream, or fresh herbs on top of this delicious stuffed bell pepper soup. Add a side of bread or a green salad, and dinner is served!

MORE SOUP RECIPES YOU’LL LOVE

• Cabbage Roll Soup
• Hamburger Soup
• Chicken and Wild Rice Soup
• Ham Bone Soup
• Slow Cooker Chicken Tortilla Soup

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5 from 30 votes

Stuffed Pepper Soup

This stuffed pepper soup is a hearty meal loaded with ground beef, onions, rice and bell peppers in a tomato based broth. It tastes just like classic stuffed peppers, but without all the work!

Course Soup

Cuisine American

Keyword stuffed pepper soup

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 6

Calories 286kcal

Author Sara Welch

Ingredients

• 1 tablespoon olive oil
• 1 pound ground beef I use 90% lean
• 3/4 cup chopped onion
• 1 1/2 teaspoons garlic minced
• salt and pepper to taste
• 1 red bell pepper cut into 1/2 inch pieces
• 1 green bell pepper cut into 1/2 inch pieces
• 1 14.5 ounce can petite diced tomatoes
• 1 15 ounce can tomato sauce
• 1 14.5 ounce can beef broth
• 2 teaspoons Italian seasoning
• 2 cups cooked white rice
• 2 tablespoons chopped parsley

Instructions

• Heat the olive oil in a large pot over medium high heat. Add the ground beef and cook until browned, breaking up into smaller pieces with a spatula (approximately 5-6 minutes).
• Add the onion to the pot and cook for 4-5 minutes or until softened. Add the garlic and cook for 30 seconds.
• Season the beef and onion mixture with salt and pepper.
• Add the bell peppers to the pot and cook for 2-3 minutes.
• Add the tomatoes, tomato sauce, beef broth and Italian seasoning to the pot; bring to a simmer.
• Cook for 15-20 minutes or until peppers are tender.
• Stir in the rice and season the soup with salt and pepper to taste as desired. Sprinkle with parsley and serve.

Nutrition

Calories: 286kcal | Carbohydrates: 28g | Protein: 20g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 49mg | Sodium: 769mg | Potassium: 847mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1160IU | Vitamin C: 54.3mg | Calcium: 68mg | Iron: 4mg