Description

This Stuffed Pepper Soup transforms the classic flavors of baked stuffed peppers into a cozy, brothy bowl with tender beef, bell peppers, tomatoes, and rice. It’s hearty, flexible, and perfect for make-ahead dinners.

Ingredients

1 tablespoon olive oil (optional, if using lean meat)

1 pound ground beef (or ground turkey)

1 medium yellow onion, diced

3 bell peppers, diced (red and green)

3 cloves garlic, minced

2 tablespoons tomato paste

1 teaspoon smoked paprika

1 teaspoon dried oregano

1/2 teaspoon dried basil

1/4 teaspoon crushed red pepper flakes (optional)

1 bay leaf

1 can (28 ounces) crushed tomatoes

1 can (14.5 ounces) fire-roasted diced tomatoes

4 cups beef broth (or chicken broth)

1 tablespoon Worcestershire sauce (optional)

1 teaspoon sugar (optional)

1–1 1/2 cups cooked white or brown rice (for serving)

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon black pepper

Chopped fresh parsley and shredded cheese, for garnish (optional)

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Instructions

In a large pot, heat olive oil over medium-high heat. Add ground beef and cook until browned, breaking it up as it cooks. Drain excess fat if needed.
Add diced onion and bell peppers. Cook for 4–5 minutes until softened. Stir in garlic and cook for 30 seconds.
Stir in tomato paste, smoked paprika, oregano, basil, crushed red pepper flakes, and bay leaf. Cook for 1 minute.
Add crushed tomatoes, diced tomatoes, broth, Worcestershire sauce, sugar, salt, and pepper. Stir to combine and bring to a boil.
Reduce heat and simmer uncovered for 20–25 minutes until the peppers are tender and flavors are melded. Adjust seasoning as needed.
To serve, spoon cooked rice into bowls and ladle soup over the top. Garnish with parsley and shredded cheese if desired.

Notes

Keep rice separate until serving to prevent it from soaking up too much broth.

Use ground turkey, chicken, or Italian sausage for variation.

Swap rice with cauliflower rice or quinoa for different textures or diets.

Add cream or cream cheese at the end for a creamy version.

Freeze soup without rice for best texture when reheated.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving (with 1/4 cup rice)
Calories: 370
Sugar: 9g
Sodium: 800mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 22g
Cholesterol: 55mg