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close up shot of Stuffed Pepper Soup in a bowl
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5 from 1 vote

Stuffed Pepper Soup

This easy stuffed pepper soup recipe is packed with flavor and has all the deliciousness of traditional stuffed peppers, without any of the work.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Soup
Cuisine: American
Keyword: Stuffed Pepper Soup Recipe
Servings: 12
Calories: 236kcal

Ingredients

  • 1½ pounds lean ground beef
  • 2 medium green peppers, seeds and stems removed and diced (1½ cups)
  • 1 medium red pepper, seeds and stem removed and diced (1 cup)
  • 1 cup sweet yellow onion, finely diced
  • 2 tablespoons minced garlic
  • 29 ounces tomato purée
  • 14.5 ounces petite diced tomatoes, undrained
  • 32 ounces beef broth
  • 1¼ cups uncooked long-grain white rice
  • 1 tablespoon granulated sugar
  • 2 teaspoons kosher salt
  • 1½ teaspoons dried Italian seasoning
  • 1 teaspoon cracked black pepper
  • 1 cup freshly shredded mozzarella cheese, optional garnish
  • 2 tablespoons chopped fresh parsley, optional garnish

Instructions

  • Using a 5 to 6-quart stock pot over high heat, add the ground beef, bell peppers, onion, and minced garlic. Cook uncovered, and stirring often, until ground beef is no longer pink and the vegetables are softened, about 8 to 10 minutes. Drain any excess fat off.
  • Reduce the heat to medium-high. Add the tomato purée, petite diced tomatoes, beef broth, rice, sugar, kosher salt, Italian seasoning, and cracked black pepper. Bring the soup to a simmer, and reduce the heat to medium-low.
  • Cover with a lid and stir occasionally to keep the ingredients from scorching on the bottom of the pan. Simmer for 30 to 35 minutes until the rice is cooked and tender.
  • Garnish with the shredded cheese, and chopped parsley as the soup is served.

Notes

  • To keep the rice from releasing too much starch, I always rinse the rice before cooking.
  • Leave the cheese on top rather than stirring it in. You will be able to taste the cheesy flavor much better if you don’t mix it into the soup.
  • You could also freeze individual portions in freezer-safe containers to make it easy to reheat and serve for a quick lunch.

Nutrition

Calories: 236kcal | Carbohydrates: 29g | Protein: 19g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 833mg | Potassium: 753mg | Fiber: 3g | Sugar: 8g | Vitamin A: 932IU | Vitamin C: 41mg | Calcium: 100mg | Iron: 4mg