Name: Stuffed Bell Pepper Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb ground beef (or ground turkey); 1 tablespoon olive oil; 1 medium onion, chopped; 2–3 bell peppers (any color), chopped; 3 cloves garlic, minced; 1 (15 oz) can tomato sauce; 1 (14.5 oz) can diced tomatoes; 1 (32 oz) carton beef broth (or chicken broth); 1 teaspoon Italian seasoning; ½ teaspoon dried oregano; ½ teaspoon paprika; Salt and black pepper, to taste; 1 cup cooked white rice (or use brown rice or cauliflower rice); Optional: Fresh parsley and shredded cheese for garnish

Why You’ll Love This Recipe

I Love This Recipe Because It Has All The Goodness Of Stuffed Peppers Without The Extra Steps. No Peppers To Stuff Or Bake—just One Pot And A Few Simple Ingredients. It’s Filling, flavorful, and easy to customize. I Can Make A Big Batch And Enjoy It All Week, Or Freeze Some For Later. It’s The Perfect Blend Of Comfort Food And Convenience.

Ingredients

(Here’s A Tip: Check Out The Full List Of Ingredients And Measurements In The Recipe Card Below.)

1 Lb Ground Beef (Or Ground Turkey)
1 Tablespoon Olive Oil
1 Medium Onion, Chopped
2–3 Bell Peppers, Chopped (Red, Green, Or A Mix)
2 Cloves Garlic, Minced
1 Can (14.5 Oz) Diced Tomatoes
1 Can (15 Oz) Tomato Sauce
1 Can (14.5 Oz) Beef Broth (Or Chicken Broth)
1 Teaspoon Dried Oregano
1 Teaspoon Dried Basil
Salt And Pepper, To Taste
1 Cup Cooked White Rice (Or Brown Rice)
Fresh Parsley, For Garnish (Optional)

Directions

I Start By Heating Olive Oil In A Large Pot Over Medium Heat. I Add The Ground Beef And Cook Until Browned, Breaking It Up With A Spoon As It Cooks.
Once The Meat Is Browned, I Add The Chopped Onion, Bell Peppers, And Garlic. I Sauté Everything Together For 5–6 Minutes Until The Veggies Are Tender.
I Stir In The Diced Tomatoes, Tomato Sauce, And Broth. Then I Add The Oregano, Basil, Salt, And Pepper.
I Bring The Soup To A Gentle Boil, Then Reduce The Heat And Let It Simmer For 20–25 Minutes So All The Flavors Can Meld Together.
I Stir In The Cooked Rice Right Before Serving. I Let It Warm Through For A Few Minutes, Then Taste And Adjust The Seasoning If Needed.
I Garnish With Fresh Parsley If I’m Feeling Fancy And Serve Hot With Crusty Bread On The Side.

Servings And Timing

This Recipe Makes About 6 Generous Servings. It Takes Around 10 Minutes To Prep And 30 Minutes To Cook, So I Can Have A Complete Dinner Ready In About 40 Minutes From Start To Finish.

Variations

Sometimes I Use Ground Turkey Or Chicken If I Want Something Lighter. I’ve Also Made It With Quinoa Instead Of Rice, And It Turned Out Great. For A Low-Carb Version, I Skip The Rice Altogether Or Stir In Cauliflower Rice Instead. If I Want It Spicy, I Add Red Pepper Flakes Or Use Spicy Sausage Instead Of Ground Beef.

Storage/Reheating

I Store Leftovers In The Fridge In An Airtight Container For Up To 4 Days. To Reheat, I Just Warm It On The Stovetop Over Medium Heat Or Microwave Individual Portions. The Rice Will Absorb Some Liquid, So I Usually Add A Splash Of Broth Or Water Before Reheating To Bring It Back To A Soup-Like Consistency. It Also Freezes Really Well—I Just Leave Out The Rice And Add It Fresh When Reheating.

FAQs

Can I Make This Soup Ahead Of Time?

Absolutely. I Often Make It A Day Ahead—It Tastes Even Better After The Flavors Have Had Time To Meld Together Overnight.

Can I Freeze Stuffed Pepper Soup?

Yes, I Let It Cool Completely And Freeze It In Individual Portions. If I’m Planning To Freeze It, I Usually Don’t Add The Rice Until Reheating So It Doesn’t Get Mushy.

What Kind Of Peppers Should I Use?

I Like Using A Mix Of Red And Green Bell Peppers For A Nice Balance Of Sweet And Savory Flavors. Yellow Or Orange Work Too.

Can I Use Uncooked Rice?

I Prefer Using Cooked Rice So It Doesn’t Soak Up Too Much Broth. But If I Only Have Uncooked Rice, I Add About ¼ Cup And Let It Simmer Longer Until Tender—just Be Ready To Add Extra Liquid.

What Can I Serve With This Soup?

Crusty Bread, Garlic Toast, Or A Simple Side Salad All Go Great With This Soup. Sometimes I Top It With Shredded Cheese For An Extra Comforting Touch.

Conclusion

This Stuffed Bell Pepper Soup Is Everything I Love About A Classic Dish—just Easier And Cozier. It’s Hearty, Flavorful, And Comes Together In One Pot With Minimal Effort. Whether I’m Cooking For My Family Or Freezing A Batch For Later, This Soup Always Hits The Spot.