Go Back
–+ servings
A pot of stuffed pepper soup with ground beef, red and green peppers and rice

Stuffed Pepper Soup

Stuffed pepper soup: ground beef, red and green bell peppers, onion and garlic simmered in tomatoes, tomato sauce and beef broth, with cooked rice stirred in at the end. Makes about 11 cups; serves 6.
No ratings yet
Print Recipe Pin Recipe

Want This Recipe Later?

We'll send this recipe straight to your inbox.

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Soup
Cuisine American
Servings 6 servings
Calories 384 kcal

Ingredients
  

  • 1 pound lean ground beef
  • 2 tablespoons olive oil divided
  • salt and black pepper freshly ground pepper; to taste
  • 1 yellow onion small, chopped (about 1 cup)
  • 1 cup red bell pepper chopped (a little over 1/2 of a medium pepper)
  • 1 cup green bell pepper chopped
  • 2 cloves garlic minced
  • 2 cans petite diced tomatoes 14.5 ounces each
  • 1 can tomato sauce 15 ounces
  • 1 can low-sodium beef broth 14.5 ounces
  • 2 1/2 tablespoons fresh parsley chopped, plus more for garnish
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1 cup long grain white or brown rice uncooked; cook it according to the package directions while the soup simmers
  • cheddar or mozzarella cheese for serving; optional

Instructions
 

  • Heat 1 tablespoon of the olive oil in a large pot over medium heat. Add the ground beef, season with salt and black pepper, and cook, stirring occasionally and breaking it up, until browned and a food thermometer reads 160°F. Drain the beef, transfer it to a plate lined with paper towels and set it aside.
  • Heat the remaining 1 tablespoon olive oil in the same pot. Add the onion, red bell pepper and green bell pepper and sauté for 3 minutes, then add the garlic and sauté 30 seconds longer.
  • Pour in the diced tomatoes, tomato sauce and beef broth. Add the parsley, basil, oregano and the cooked beef, then season with salt and black pepper to taste.
  • Bring just to a light boil, then reduce the heat to low, cover and simmer, stirring occasionally, for 30 minutes, until the peppers are tender when pierced with a fork.
  • While the soup simmers, cook the rice according to the package directions. When the simmer time is up, stir in as much of the cooked rice as you like: less for a thinner soup, all of it for a thicker, heartier one.
  • Serve warm, topped with cheese if you like and garnished with fresh parsley.

Notes

Makes about 11 cups. For leftovers, store the rice separately. Refrigerate within 2 hours; eat within 3 to 4 days or freeze 3 to 4 months. Reheat to a rolling boil.

Nutrition

Serving: 1servingCalories: 384kcalCarbohydrates: 39gProtein: 19.9gFat: 16.8gSodium: 703mgFiber: 5.6gSugar: 9g
Keyword easy stuffed pepper soup, ground beef stuffed pepper soup, stuffed bell pepper soup, stuffed pepper soup, stuffed pepper soup with rice