Description
This Stuffed Pepper Soup is a quick and easy one-pot meal filled with ground beef, bell peppers, tomatoes, and rice in a flavorful broth. It’s a perfect weeknight dinner that’s hearty, filling, and packed with classic stuffed pepper flavors—without all the fuss of stuffing peppers!
Ingredients
Scale
- 1 lb ground beef (or ground turkey)
- 1 tbsp olive oil (if needed)
- 1 small onion, diced
- 2 bell peppers, diced (use red, green, or yellow)
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 4 cups beef broth (or chicken broth)
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1/2 cup uncooked white or brown rice
- 1 tbsp Worcestershire sauce (optional, for extra depth)
- 1 tsp sugar (optional, balances acidity)
- Chopped fresh parsley (for garnish)
- Shredded cheese (for topping, optional)
Instructions
- Brown the Meat: In a large pot over medium heat, cook the ground beef until browned. Drain excess grease if needed.
- Sauté Veggies: Add diced onion, bell peppers, and garlic to the pot. Cook for 3-5 minutes until softened.
- Add Liquids & Seasoning: Stir in diced tomatoes, tomato sauce, beef broth, Italian seasoning, paprika, salt, pepper, Worcestershire sauce, and sugar. Bring to a simmer.
- Add Rice: Stir in the uncooked rice and let simmer for 20-25 minutes, or until the rice is tender. Stir occasionally to prevent sticking.
- Serve & Garnish: Ladle into bowls and top with shredded cheese and fresh parsley. Enjoy!
Notes
Make it Low-Carb: Swap rice for cauliflower rice (add it at the end and simmer for just a few minutes).
Use Leftover Rice: If using cooked rice, add it in the last 5 minutes to warm through.
Make it Vegetarian: Swap ground beef for lentils or plant-based crumbles.
Spicy Option: Add red pepper flakes or a dash of hot sauce for extra heat!