This stuffed pepper soup has all the classic flavors of stuffed peppers in a warm, cozy bowl. It’s rich, filling, and easy to make—perfect for a quick dinner or meal prep.
What You’ll Need
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 lb (450g) ground beef (or plant-based alternative)
Vegetables
- 2 cups bell peppers, chopped (any color)
- 1 can (400g) diced tomatoes
Base
- 3 cups beef broth (or vegetable broth)
- 1 cup tomato sauce
Grains
- ½ cup rice (uncooked or pre-cooked)
Seasoning
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
Step-by-Step Instructions
1. Cook the base
Heat olive oil in a large pot. Add onion and garlic, cook until soft.
2. Brown the meat
Add ground beef and cook until browned. Drain excess fat if needed.
3. Add vegetables
Stir in chopped bell peppers and cook for 3–4 minutes.
4. Build the soup
Add diced tomatoes, tomato sauce, and broth. Stir well.
5. Add rice & seasoning
Add rice, Italian seasoning, salt, and pepper.
6. Simmer
Cover and cook for 15–20 minutes until rice is tender.
7. Serve
Serve hot and enjoy.
Serving Suggestions
Pairs well with:
- Crusty bread
- Side salad
- Garlic toast
Tips for Best Results
Use a mix of bell pepper colors for flavor.
Pre-cooked rice saves time.
Adjust broth for desired thickness.
Simmer longer for deeper flavor.
Storage
Store in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
Variations
Use ground turkey or chicken.
Make it vegetarian with beans or lentils.
Add chili flakes for a spicy version.
