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Best Stuffed Pepper Soup

Stuffed Pepper Soup Recipe

Author: Olivia Ross
This hearty stuffed pepper soup blends savory ground beef, colorful bell peppers, and rice in a rich tomato broth. Easy to make, freezer-friendly, and family approved.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Dish
Cuisine American
Servings 6 servings
Calories 327 kcal

Ingredients
  

  • 1 tablespoon extra virgin olive oil
  • 1 pound ground beef
  • 1 cup diced onion
  • ½ tablespoon minced garlic
  • 2 cups diced red, orange, or yellow bell peppers
  • 14.5 oz petite diced tomatoes canned
  • 15 oz tomato sauce canned
  • 3 cups water
  • 2 cups low sodium beef broth
  • ½ teaspoon dried parsley
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ¼ teaspoon black pepper
  • 1 bay leaf bay leaf
  • ¼ teaspoon red pepper flakes
  • ⅔ cup long grain white rice

Instructions
 

  • Stovetop
    Heat olive oil in a large pot over medium heat. Add ground beef and cook for about 10 minutes, breaking it up as it browns. Stir in onion and garlic, cook 2 more minutes. Add peppers, tomatoes, sauce, water, broth, herbs, spices, and rice. Bring to boil, then simmer 10–15 minutes uncovered until rice is tender. Remove bay leaf and serve.
  • Instant Pot
    Set to sauté mode, heat oil, and brown beef (10 mins). Add garlic and onion, cook 2 minutes. Add all remaining ingredients and scrape the pot bottom. Seal and cook on high pressure for 3 minutes. Natural release briefly, then quick release. Remove bay leaf and serve.
  • Crockpot
    Brown beef with oil in a pan. Add garlic and onion, cook 2 minutes. Transfer to slow cooker with all remaining ingredients. Cook on low for 6 hours or high for 4. Remove bay leaf. If desired, cook rice separately and add before serving.

Notes

  • If making ahead, cook rice separately and add before serving to prevent sogginess.
  • Mix bell pepper colors for best flavor and presentation.
  • Taste and adjust seasoning before serving.
  • Freezes well – store cooled soup in individual containers and reheat with extra broth as needed.

Nutrition

Serving: 2.5cups soupCalories: 327kcalCarbohydrates: 31gProtein: 20gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 51mgSodium: 633mgPotassium: 964mgFiber: 4gSugar: 9gVitamin A: 2010IUVitamin C: 77mgCalcium: 65mgIron: 4mg
Keyword Stuffed Pepper Soup
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