Stuffed Pepper Soup
This stuffed pepper soup is a hearty meal loaded with ground beef, onions, rice and bell peppers in a tomato based broth. It tastes just like classic stuffed peppers, but without all the work!
By Exeter Produce
Aug 05, 2025Prep Time
10Cook Time
30Servings
6Nutritional Info
Calories: 286kcal | Carbohydrates: 28g | Protein: 20g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 49mg | Sodium: 769mg | Potassium: 847mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1160IU | Vitamin C: 54.3mg | Calcium: 68mg | Iron: 4mgW
hen we have cool fall and winter nights, I like something warm and hearty. My kids love stuffed peppers so I started thinking about stuffed pepper soup. It’s delicious any time of the year, but it’s best on a chilly night!
Serve this soup with a baguette slices, cheesy pull apart bread or homemade dinner rolls
To note: This recipe calls for cooked rice. It’s important to use cooked rice because if you use raw rice, it will soak up all the broth from the soup.
Ingredients
1 tablespoon olive oil
▢1 pound ground beef I use 90% lean
▢3/4 cup chopped onion
▢1 1/2 teaspoons garlic minced
▢salt and pepper to taste
▢1 red bell pepper cut into 1/2 inch pieces
▢1 green bell pepper cut into 1/2 inch pieces
▢1 14.5 ounce can petite diced tomatoes
▢1 15 ounce can tomato sauce
▢1 14.5 ounce can beef broth
▢2 teaspoons Italian seasoning
▢2 cups cooked white rice
▢2 tablespoons chopped parsley
Method
Heat the olive oil in a large pot over medium high heat. Add the ground beef and cook until browned, breaking up into smaller pieces with a spatula (approximately 5-6 minutes).
Add the onion to the pot and cook for 4-5 minutes or until softened. Add the garlic and cook for 30 seconds.
Season the beef and onion mixture with salt and pepper.
Add the bell peppers to the pot and cook for 2-3 minutes.
Add the tomatoes, tomato sauce, beef broth and Italian seasoning to the pot; bring to a simmer.
Cook for 15-20 minutes or until peppers are tender.
Stir in the rice and season the soup with salt and pepper to taste as desired. Sprinkle with parsley and serve.
