Stuffed Pepper Soup

5 from 6 votes

This stuffed pepper soup recipe is an easy and hearty one-pot meal packed with ground beef, rice, tomatoes, and sweet bell peppers.

Course Dinner, Soup

Cuisine American

Keyword stuffed pepper soup, stuffed pepper soup crockpot, stuffed pepper soup recipe, stuffed pepper soup recipe crockpot, stuffed pepper soup recipe easy

Prep Time 5

Cook Time 45

Total Time 50

Servings 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 medium green bell peppers, seeded and diced
2 tablespoons brown sugar
¼ teaspoon dried basil
¼ teaspoon dried oregano
2 cups cooked white rice
Kosher salt and ground black 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 off the excess grease.
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.

Video

Notes

Make Ahead: If you're planning to make this soup in advance, prepare as instructed but do not add the rice. Let the soup cool, cover, and refrigerate for 3-4 days or freeze for up to 3 months. When you're ready to serve the soup, warm the broth over a low flame, stir in the rice, and simmer for 5-10 minutes.

Nutrition