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Stuffed Pepper Soup Recipe

Hearty and healthy Stuffed Pepper Soup is the recipe you need to keep you cozy all Fall and Winter long! Simple ingredients like ground beef, red and green bell peppers, rice, tomatoes, and spices come together quickly for the best soup. Serve this filling dinner on a busy weeknight, and save the rest for an easy freezer meal.

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

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

  • To Store: Seal 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.
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.