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Hearty One-Pot Stuffed Pepper Soup

Close-up of a bowl of 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 a comforting, easy-to-make soup format. This one-pot stuffed pepper soup is hearty, satisfying, and perfect for a family dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 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
  • 1 cup shredded cheddar cheese (for topping)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook until browned. Drain off any excess fat.
  2. Add the chopped onion, garlic, green pepper, and red pepper to the pot. Cook, stirring occasionally, until the vegetables soften, about 5 to 7 minutes.
  3. Stir in the oregano, basil, salt, and pepper. Cook for 1 minute until fragrant.
  4. Pour in the crushed tomatoes, tomato sauce, and beef broth. Bring the mixture to a simmer.
  5. Add the uncooked white rice to the soup. Reduce the heat to low, cover the pot, and let it simmer for 20 minutes, or until the rice is tender and cooked through. Stir occasionally to prevent sticking.
  6. Taste the soup and adjust seasonings if needed.
  7. Ladle the hearty stuffed pepper soup into bowls. Top each serving with shredded cheddar cheese before serving.

Notes

  • You can use cooked rice instead of uncooked rice. If you use cooked rice, add it during the last 5 minutes of simmering to just heat it through.
  • For a low-effort meal, use pre-chopped bell peppers from the store.
  • This recipe freezes well; cool completely before storing in an airtight container.

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