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Best Stuffed Pepper Soup

A heartwarming twist on a classic dish that combines vibrant peppers, savory meat, and wholesome rice for a cozy meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups Bell Peppers, chopped Choose a mix of colors for vibrancy
  • 1 pound Ground Beef or Turkey Swap for plant-based meat for a vegetarian version
  • 1 medium Onion, diced Provides a flavor base that’s aromatic and sweet
  • 3 cloves Garlic, minced Fresh garlic adds depth
  • 1 cup Rice, uncooked Wild rice is great for added texture
  • 1 can (15 oz) Tomato Sauce Thickens the soup and adds acidity
  • 1 can (15 oz) Diced Tomatoes Fire-roasted preferred for extra smoky flavor
  • 4 cups Beef or Vegetable Broth Use low-sodium for a healthier option
  • 2 teaspoons Italian Seasoning For a cozy herbal note
  • Salt and Pepper, to taste Essential for balancing flavors
  • Fresh Parsley, for garnish Adds freshness; optional

Method
 

Preparation
  1. In a large pot over medium heat, add a drizzle of olive oil.
  2. Once hot, toss in the diced onion and minced garlic. Sauté for about 3 minutes until the onion turns translucent and fragrant.
  3. Add the ground beef or turkey to the pot. Cook until browned, breaking it apart with a wooden spoon (about 5-7 minutes). Drain excess fat if necessary.
  4. Stir in the chopped bell peppers and cook for another 3-4 minutes.
  5. Pour in the uncooked rice, tomato sauce, diced tomatoes, and broth. Sprinkle in the Italian seasoning, and stir well to combine.
  6. Bring the mixture to a boil, then reduce to a simmer. Cover the pot and let it bubble away for 15-20 minutes.
  7. Taste the soup and adjust the salt and pepper as needed. If desired, garnish with fresh parsley before serving.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 4 days. This soup freezes beautifully. To reheat, thaw overnight and warm on the stove over low heat, adding a splash of broth if needed.