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Hearty stuffed pepper soup with ground beef, rice, bell peppers, cheese, and fresh herbs in a ceramic bowl.

All the comforting flavors of classic stuffed peppers in a hearty, one-pot soup! This easy, family-friendly recipe features seasoned ground beef, bell peppers, tomatoes, and rice in a rich tomato broth. Perfect for busy weeknights or meal prep.
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Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb lean ground beef
  • 2 Tbsp olive oil, divided
  • salt and freshly ground black pepper
  • 1 small yellow onion, chopped (about 1 cup)
  • 1 cup chopped red bell pepper
  • 1 cup chopped green bell pepper
  • 2 cloves garlic, minced
  • 2 cans (14.5 oz) petite diced tomatoes
  • 1 can (15 oz) tomato sauce
  • 1 can (14.5 oz) low-sodium beef broth
  • 2 1/2 Tbsp chopped fresh parsley, plus more for garnish
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1 cup uncooked long grain white or brown rice
  • cheddar or mozzarella cheese, for serving (optional)

Equipment

  • Large Dutch Oven or Pot
  • Sharp knife
  • Cutting Board
  • Measuring Cups and Spoons
  • wooden spoon or spatula

Method
 

  1. Chop the onion, red and green bell peppers into bite-sized pieces. Mince the garlic and set all prepped ingredients aside.
  2. Heat 1 tablespoon olive oil in a large pot over medium heat. Add ground beef, season with salt and pepper, and cook until browned, breaking it up with a spoon.
  3. Drain excess fat and transfer beef to a plate lined with paper towels. Set aside.
  4. In the same pot, heat remaining 1 tablespoon olive oil. Add onion and both bell peppers. Sauté for 3 minutes until slightly softened.
  5. Add minced garlic and cook for 30 seconds until fragrant.
  6. Stir in diced tomatoes, tomato sauce, and beef broth. Mix to combine.
  7. Return cooked beef to the pot. Add parsley, basil, and oregano. Stir to combine.
  8. Taste and adjust seasoning with salt and pepper. Bring soup to a boil, then reduce heat to low, cover, and simmer for 30 minutes.
  9. While soup simmers, cook rice according to package instructions.
  10. Stir cooked rice into the finished soup. Serve hot, topped with shredded cheese and parsley if desired.

Notes

Swap ground beef for ground turkey, pork, or a plant-based substitute. Use any color bell peppers you prefer. Cook rice separately for better texture. Brown rice or instant rice can also be used. For spice, add red pepper flakes or a diced jalapeño. Freeze without rice for best results.