Stuffed Pepper Soup
A super easy, fast, budget-friendly one pot dinner! So hearty and so cozy with ground beef, rice and bell peppers.
If you love stuffed peppers, you will love this as a soup. It takes minimal effort and can be made in 45 min start to finish (with most of the time simmering so all the wonderful flavors can meld together).
The ingredient list is also not very long, with the main ingredients as ground beef, onion, bell peppers, and white rice.
Is this soup freezer-friendly? I will say that after some recipe testing, this soup will not freeze well with the rice as the rice can become mushy once thawed and reheated. If you plan to freeze, I recommend freezing without the rice, adding it in prior to serving. It will make all the difference.
My only ask is to serve with crusty bread, a light salad, and a sprinkling of mozzarella cheese right on top.
Stuffed Pepper Soup
- 1 tablespoon canola oil
- 1 pound lean ground beef
- 1 medium sweet onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 1 ½ teaspoons Italian seasoning
- ¼ teaspoon crushed red pepper flakes
- 2 (14.5-ounce) cans diced tomatoes
- 1 (8-ounce) can tomato sauce
- 3 cups beef broth
- Kosher salt and freshly ground black pepper, to taste
- 2 cups cooked white rice
- 2 tablespoons chopped fresh parsley leaves
- Heat canola oil in a large stockpot or Dutch oven over medium heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat and set aside.
- Add onion and bell peppers. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in garlic, Italian seasoning and red pepper flakes until fragrant, about 1 minute.
- Stir in diced tomatoes, tomato sauce, beef broth and ground beef; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until flavors have blended, about 15-20 minutes.
- Stir in rice and parsley until heated through, about 1-2 minutes.
- Serve immediately.
Did you make this recipe?
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Is tomato sauce just ketchup ?
I made this according to the recipe, I feel 2cups of rice is way too much, when I added the rice to the soup it absorbed all of the liquid. I had to add a half cup of water and another 2cups of stock! I was good. Will make it again using less rice!!
Excellent! Made exactly according to recipe. Wouldn’t change a thing. Everyone thought it was very tasty and and an easy meal. Thank you!
Made this a day ahead for dinner last night. Very good and tasting like stuffed peppers. I did add one more pepper extra vegie’s. Another great winter soup from DD. Would not change anything.
Made this exactly as written for lunch today, and it was superb! My wife said it was even better than stuffed peppers. High praise indeed. We’ll be making this one lots. Thanks again, Chungah and team!
This was so good and easy and simple and everyone at my table actually ate dinner. Thank you!
I didn’t serve it with crusty bread or a light salad because tiny people were getting hangery. The mozzarella was good, but we also enjoyed sharp white cheddar.
This is absolutely delicious! Since I’m trying to watch my weight, I followed your recipe but substituted some healthier ingredients… ground turkey for the ground beef, chicken broth for the beef broth, and riced cauliflower for the rice. I was skeptical of the substitutions but it was wonderful. It was hard to stop eating it!
Just made this with ground chicken instead of beef. It’s so delicious! It will be in regular rotation at our house!
Delicious and my kiddos who are normally pretty picky loved it as well!
I made this yesterday and my husband and I loved it. I’m passing the recipe on to my daughter-in-law.
Can you use ground turkey
Yes! Even Ground Chicken!!!
Absolutely delicious, and definitely replicates the flavors of stuffed peppers.
My only adjustments were to add a little sugar to cut the acid and shredded Parmesan sprinkle rather than mozzarella.
I would add a can of black beans to this recipe as I put that in my stuffed peppers.