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–+ servings
Stuffed pepper soup is served from a pot on the stove.
5 from 4 votes
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Stuffed Pepper Soup Recipe

Stuffed Pepper Soup is the perfect fall and winter recipe if you're looking for a quick and hearty dish. Simply combine ground beef, red and green bell peppers, rice, tomatoes, and spices to create a healthy soup the whole family will enjoy.

Course Dinner
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 servings
Calories 353 kcal
London Brazil

Ingredients

  • 1 lb. ground beef 90/10, or turkey
  • 2 Tbsp. oil avocado or olive oil
  • 1 small sweet onion finely diced
  • 2 bell peppers red and green, cut into bite-sized pieces
  • 3 cloves garlic finely minced
  • 4 cups beef broth
  • 1-15 oz. can tomato sauce
  • 1-15 oz. can fire roasted tomatoes
  • 3 Tbsp. Worcestershire sauce
  • 2 Tbsp. sugar
  • 1 tsp. oregano dry
  • ½ tsp. thyme dried
  • ½ tsp. rosemary dried
  • Pinch of nutmeg optional
  • 2 bay leaves
  • 1 ½ tsp. salt to taste
  • ½ tsp. black pepper
  • ½ cup white rice uncooked

Instructions

  1. Cook beef in a large Dutch oven over medium heat for 7-8 minutes, or until browned and cooked through. Break apart meat with a potato masher to get fine crumbles. Remove beef from the skillet and let drain on a paper towel lined plate.
  2. Add oil and diced onion. Saute for 2-3 minutes or until onions start to become translucent. Stir in bell peppers and continue sauteing for 3-4 minutes. Add in minced garlic, stirring constantly for 1 minute.
  3. Add beef back into the pot along with the broth, tomato sauce, tomatoes, Worcestershire sauce, sugar, dried herbs, nutmeg, bay leaves, salt, pepper, and rice.
  4. Bring to a boil and then reduce heat to low. Cover and let simmer for 25-30 minutes, or until the rice is tender.
  5. Remove bay leaves and stir immediately with fresh parsley and a toasted baguette. Enjoy!

Recipe Notes

Meal Prep and Storage

  • To Prep-Ahead: Chop the vegetables and refrigerate for up to 2-3 days in advance. Also, mix up the herbs and spices and keep at room temperature until ready to use. Additionally, you can make up this recipe completely for a simple heat and serve meal.
  • To Store: Seal leftovers in an airtight container in the refrigerator for up to 3-4 days.
  • To Freeze: Place in a freezer-safe airtight container and freeze for up to 3 months.
  • To Reheat: Return to a pot over medium-low heat, or microwave until heated through.

Nutrition Facts
Stuffed Pepper Soup Recipe
Amount Per Serving
Calories 353 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 6g38%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 54mg18%
Sodium 930mg40%
Potassium 746mg21%
Carbohydrates 24g8%
Fiber 2g8%
Sugar 8g9%
Protein 18g36%
Vitamin A 1338IU27%
Vitamin C 54mg65%
Calcium 59mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.