Stuffed Bell Pepper Soup
This Stuffed Bell Pepper Soup is like a cozy hug in a bowl! It captures all the flavors of classic stuffed peppers—savory ground beef, tender rice, and sweet bell peppers—but skips the fuss of stuffing and baking. You’ll love how quick it is to make in one pot, and it’s customizable depending on what you have in your fridge. Plus, leftovers taste even better the next day!
Ingredients
- 1 lb ground beef or ground turkey for a lighter option
- 3 large bell peppers mix red, yellow, or green, diced
- 1 medium onion chopped
- 3 garlic cloves minced
- 1 15 oz can diced tomatoes
- 1 15 oz can tomato sauce
- 4 cups beef or vegetable broth
- 1 cup cooked white rice
- 1 tsp dried oregano
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp salt adjust to taste
- 1/2 cup shredded cheddar cheese optional, for topping
Instructions
- Brown the ground beef in your pot over medium heat, breaking it into small crumbles with a spoon. Cook until no pink remains, about 5–7 minutes. Drain excess grease, but leave a little for flavor.
- Add the chopped onion and garlic to the pot. Sauté for 3–4 minutes until the onion turns translucent. Stir in the diced bell peppers and cook for another 2 minutes—they’ll start to soften but stay slightly crisp.
- Pour in the diced tomatoes, tomato sauce, broth, oregano, paprika, salt, and pepper. Stir well and bring the soup to a gentle boil. Reduce the heat to low, cover, and simmer for 20 minutes so the flavors meld.
- Stir in the cooked rice and let it warm through for 2–3 minutes. Taste and adjust salt or pepper if needed. Ladle into bowls and top with shredded cheese if using. The rice will thicken the soup as it sits, so add a splash of broth if you prefer it soupier.