How to Make the Perfect Stuffed Pepper Soup
American · Easy · 50 min · 6 servings
This Stuffed Pepper Soup captures all the classic flavors of traditional stuffed bell peppers in a warm and satisfying one-pot soup. Tender ground beef, colorful bell peppers, rice, and a rich tomato broth come together for a hearty and easy weeknight meal.
Why this recipe works
This Stuffed Pepper Soup recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 50 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 355 calories with 24g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 1 lb lean ground beef
- 3 medium bell peppers, diced (mixed colors)
- 1 medium yellow onion, diced
- 2 cans diced tomatoes with juice
- 4 cups beef broth
- 1 cup long-grain white rice, uncooked
- 2 tsp Italian seasoning
- 1 tsp garlic powder
Step by step instructions
Step 1: Brown the Beef
Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until it is fully browned and no pink remains. Drain any excess fat from the pot before continuing.
Step 2: Soften the Vegetables
Add the diced onion and bell peppers to the pot with the browned beef. Cook over medium heat, stirring occasionally, until the onion becomes translucent and the peppers begin to soften slightly, about 5 minutes.
Step 3: Build the Soup Base
Pour in the diced tomatoes with their juice and the beef broth. Stir in the Italian seasoning and garlic powder. Increase the heat to medium-high and bring the soup to a full boil, stirring occasionally to prevent sticking.
Step 4: Cook the Rice
Once the soup is boiling, stir in the uncooked white rice. Reduce the heat to medium-low, cover the pot with a lid, and let the soup simmer until the rice is fully cooked and tender, about 18 to 20 minutes.
Step 5: Adjust and Serve
Taste the soup and adjust the seasoning with salt and black pepper as needed. Ladle into bowls and serve hot with crusty bread or a sprinkle of shredded mozzarella or Parmesan cheese on top.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- lean ground beef → ground turkey or ground chicken for a lighter option
- white rice → cauliflower rice stirred in at the end for a lower-carb version
- beef broth → vegetable broth for a lighter and less rich flavor
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Adding the rice too early before the broth comes to a boil which results in unevenly cooked and mushy rice
- Not draining the fat after browning the beef which makes the soup greasy and heavy
- Overcooking the soup after the rice is done which causes the rice to absorb too much broth and become overly thick
Nutrition facts
Per serving: 355 calories, 24g protein, 38g carbs, 11g fat, 5g fiber.
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