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One Pot Ultimate Stuffed Pepper Soup (Quick & Hearty)

A close-up of a white bowl filled with rich stuffed pepper soup, featuring ground meat, rice, peppers, and topped with shredded cheddar cheese.
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Get all the flavor of classic stuffed peppers in one easy, hearty soup. This recipe uses ground beef, rice, and peppers in a rich tomato broth for a comforting, quick weeknight meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound ground beef (80/20 recommended)
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 large green bell pepper, chopped
  • 1 large red bell pepper, chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 4 cups beef broth
  • 1 cup uncooked white rice (long grain)
  • 1 cup water
  • 1/2 cup shredded cheddar cheese (for topping, optional)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned. Drain off any excess fat.
  2. Add the chopped onion and bell peppers to the pot. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables soften slightly.
  3. Stir in the minced garlic, oregano, basil, salt, and pepper. Cook for 1 minute until fragrant.
  4. Pour in the crushed tomatoes, tomato sauce, beef broth, uncooked rice, and water. Stir everything together well.
  5. Bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 20 to 25 minutes, or until the rice is tender and cooked through. Stir occasionally to prevent the rice from sticking to the bottom.
  6. Taste the soup and adjust salt and pepper if needed. Serve hot, topping each bowl with shredded cheddar cheese, if desired.

Notes

  • For a low carb stuffed pepper soup, substitute the white rice with 1 cup of cauliflower rice during the last 10 minutes of simmering.
  • If you prefer a creamy stuffed pepper soup, stir in 1/2 cup of heavy cream or cream cheese during the last 5 minutes of cooking.
  • This recipe makes a great freezer meal; cool completely before storing in airtight containers.

Nutrition

Find it online: https://kitchenslang.com/stuffed-pepper-soup-recipe-quick-hearty/