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Silver spoon in a bowl of stuffed pepper soup with parsley on top
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5 from 2 votes

Stuffed Pepper Soup

This easy Stuffed Pepper Soup recipe is a perfect weeknight dinner!
Course Soup
Cuisine American, Italian
Keyword stuffed pepper soup
Prep Time 5 minutes
Cook Time 45 minutes
0 minutes
Total Time 50 minutes
Servings 9 cups
Calories 157kcal
Author Blair Lonergan

Ingredients

  • 1 lb. ground beef
  • ½ cup finely-diced onion
  • 1 clove garlic, minced
  • 2 cups beef broth
  • 1 (15 ounce) can tomato sauce
  • 1 (14.5 ounce) can diced tomatoes, NOT drained
  • 2 green bell peppers, seeded and diced
  • 2 tablespoons brown sugar
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried oregano
  • 2 cups cooked white rice
  • Salt and pepper, to taste
  • Optional garnish: chopped fresh parsley

Instructions

  • In a Dutch oven over medium-high heat, cook and stir the ground beef, onion and garlic until the meat is no longer pink; drain.
  • Stir in the broth, tomato sauce, diced tomatoes, bell peppers, brown sugar, basil and oregano. Bring to a boil, then reduce the heat to low, cover and simmer until the peppers are tender, about 15-20 minutes.
  • Stir in the rice, season with salt and pepper, and simmer for 5-10 more minutes. Ladle into bowls and garnish with chopped fresh parsley, if desired.

Notes

  • To thicken the soup, simmer the pot uncovered. You can also stir in additional rice. Add as much rice as necessary to reach the desired consistency.
  • Use bulk Italian sausage instead of ground beef in this recipe, or try a combination of half sausage and half beef. You can also make the soup using ground turkey.
  • Any variety of cooked rice will work in the soup. I prefer long-grain white rice, but brown rice or basmati rice are both good options, too.
  • If you have access to fresh herbs, substitute 1 tablespoon of fresh minced basil and 1 tablespoon of fresh oregano for the dried herbs. Fresh parsley is also a nice addition, and serves as a pretty garnish, too!
  • Use red bell peppers or other sweet bell peppers instead of the green bell peppers.
  • Spicy Stuffed Pepper Soup: add crushed red pepper flakes for a spicy kick!

Nutrition

Serving: 1cup | Calories: 157kcal | Carbohydrates: 19g | Protein: 14g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 547mg | Potassium: 517mg | Fiber: 2g | Sugar: 7g | Vitamin A: 356IU | Vitamin C: 30mg | Calcium: 38mg | Iron: 2mg