Stuffed Pepper Soup Recipe

A bowl of stuffed pepper soup with ground beef, rice, and bell peppers.

5 from 10 votes

This easy stuffed pepper soup recipe is loaded with ground beef, colorful bell peppers, and tomatoes simmered in a flavorful broth. It’s an easy, one-pot dinner perfect for cozy weeknights or meal prep.

Prep Time10

Cook Time45

Total Time1

Course: Main Course, Soup

Cuisine: American

Diet: Low Calorie, Low Fat

Servings: servings

Calories: 179kcal

Author: Angela Lietzke

Equipment

Dutch Oven or large pot

Ingredients

1 pound lean ground beef
1 onion chopped
3 bell peppers chopped; I use a variety of colors
1 jalapeño pepper diced; leave the seeds in for added spice
2 cloves garlic minced
1 teaspoon cumin
1 teaspoon smoked paprika
2 teaspoons oregano
1 teaspoon salt
½ teaspoon pepper
1 Tablespoon Worcestershire sauce
1 Tablespoon brown sugar
3 cups beef broth
14 ounce tomato sauce
28 ounce fire roasted diced tomatoes
1 cup jasmine rice cooked

Instructions

Cook the rice according to package directions and set aside.
In a large pot or Dutch oven, brown the ground beef over medium-high heat. Drain any excess grease if needed.
Add the chopped onions, bell peppers, and jalapeño. If the pan looks dry, add a drizzle of olive oil. Sauté for about 10 minutes, until the onions are translucent and the peppers are softened.
Stir in the garlic and cook for 1 minute, until fragrant. Add the seasonings and stir for another minute to toast the spices.
Pour in the tomato sauce, beef broth, Worcestershire sauce, brown sugar, and fire-roasted diced tomatoes. Stir to combine, then bring to a gentle boil.
Reduce the heat to low and simmer for 30–45 minutes, stirring occasionally, to let the flavors meld together.
To serve, spoon cooked rice into bowls and ladle the hot soup over the top. Stir together and enjoy!

Notes

Since traditional stuffed peppers are usually topped with cheese, you can add cheddar or pepper jack cheese to the top of your soup bowl.
Store in an airtight container in the fridge for up to 5 days. Keep rice in a separate container.
For the crock pot: Brown the beef first, then add all ingredients (except rice) to the slow cooker. Cook on low 6–7 hours or high 3–4 hours, then stir in cooked rice before serving.

Nutrition