Go Back
Alt text for featured image about Stuffed Pepper Soup

Best Stuffed Pepper Soup Ever

Enjoy the comforting flavors of stuffed peppers in a hearty soup! This recipe achieves the perfect balance of sweet peppers, savory ground meat, and tangy tomatoes, all simmered to perfection. Top with your favorite garnishes for a satisfying meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 pound ground beef or Italian sausage
  • 4 cups beef broth or chicken broth
  • 1 cup cooked rice, long grain or brown rice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes, optional
  • Salt to taste
  • Pepper to taste
  • Shredded cheddar cheese, optional topping
  • Sour cream, optional topping
  • Fresh parsley, optional topping

Equipment

  • Large pot or Dutch oven
  • cutting board
  • knife
  • Spoon
  • Measuring cups
  • Measuring spoons
  • Colander or strainer (if draining grease)

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add onion and cook until softened, about 5 minutes.
  3. Add garlic and cook for 1 minute more.
  4. Add green and red bell peppers and cook until slightly softened, about 5 minutes.
  5. Add ground beef or Italian sausage and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  6. Stir in crushed tomatoes, tomato sauce, beef broth, cooked rice, oregano, basil, and red pepper flakes (if using). Season with salt and pepper to taste.
  7. Bring to a boil, then reduce heat and simmer for at least 30 minutes, or up to an hour, to allow the flavors to meld. The longer it simmers, the better it tastes!
  8. Serve hot, topped with shredded cheddar cheese, sour cream, and fresh parsley, if desired.

Notes

For a smokier flavor, try adding a diced poblano pepper or using fire-roasted tomatoes. A pinch of sugar can balance the acidity of the tomatoes. Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. This soup freezes well. Thaw completely before reheating. Browning the meat before adding it to the soup is crucial for developing depth of flavor. Adding cooked rice at the end of the cooking process prevents it from becoming mushy.