Stuffed Bell Pepper Soup turns classic stuffed peppers into a hearty, one‑pot meal loaded with ground beef, bell peppers, tomatoes, and rice. It keeps all the cozy flavors of the casserole version but is much easier to throw together and perfect for cold‑weather dinners.
Simmering browned beef with onions, garlic, peppers, tomato sauce, and broth builds a rich, savory base, while rice makes the soup thick and filling. A sprinkle of cheese on top right before serving gives it that familiar stuffed‑pepper finish.
Ingredients
- 2 pounds ground beef
- 2 bell peppers, diced (mix of red and green is nice)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cans (14–15 oz each) diced tomatoes (with juices)
- 1 can (15 oz) tomato sauce or crushed tomatoes
- 4–5 cups beef broth (start with 4, add more for thinner soup)
- 1 teaspoon Italian seasoning
- 1 teaspoon salt (to taste)
- 1/2 teaspoon black pepper
- 1 tablespoon Worcestershire sauce (optional, for depth)
- 1 cup cooked white rice (or 1/2 cup uncooked, see method note)
- Optional toppings: shredded mozzarella or cheddar, chopped parsley
Step‑by‑Step Instructions
1. Brown the beef and aromatics
- In a large soup pot or Dutch oven over medium‑high heat, cook the ground beef, breaking it into crumbles, until no longer pink.
- Drain excess fat if needed.
- Add the chopped onion and cook 3–4 minutes until softened, then stir in the garlic and cook 30–60 seconds until fragrant. Season lightly with salt and pepper.
2. Add peppers, tomatoes, and broth
- Stir in the diced bell peppers and cook a few minutes until they begin to soften.
- Add diced tomatoes, tomato sauce, Italian seasoning, Worcestershire (if using), and 4 cups beef broth.
- Bring to a boil, then reduce heat and simmer 15–20 minutes, until peppers are tender and flavors have melded.
3. Add rice
- If using cooked rice: Stir in the cooked rice and simmer another 5–10 minutes so it absorbs some flavor.
- If using uncooked rice (about 1/2 cup): Stir it directly into the simmering soup, cover, and cook 20–25 minutes, stirring occasionally, until the rice is tender, adding a bit more broth if the soup gets too thick.
Taste and adjust salt and pepper. If the tomatoes are very acidic, a pinch of sugar can help balance the flavor.
4. Serve
Ladle the Stuffed Bell Pepper Soup into bowls and top with shredded cheese and a sprinkle of parsley if you like. Serve hot with crusty bread or a side salad.
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