Stuffed Pepper Soup
Stuffed Pepper Soup is filling, flavorful, and SO easy to make! This comforting homemade soup features ingredients like ground beef, bell peppers, tomatoes, and an rice. When you need a bowl full of something warm and cozy that’ll really hit the spot, this is the recipe to turn to!
Stuffed Pepper Soup
Soup season is upon us, friends! The cold fall and winter nights are just around the corner (and for some of us, already here). Keep warm with easy weeknight dinner recipes like this Stuffed Pepper Soup! It has everything you love about stuffed peppers all mixed together in a savory, hearty soup. It’s a one pot recipe you’ll love making all season long!
What brings me back to this Stuffed Pepper Soup isn’t just how delicious and filling it is – it’s also incredibly quick and easy to make. You start off by cooking the ground beef, then cooking the veggies.
After that, you just have to pour in the rest of the soup ingredients and and let it all simmer until the rice is tender. This recipe is perfect for those weeknights when you want a homemade meal that’s comforting and doesn’t require too much effort.
I also really love serving Stuffed Pepper Soup because it really hits the spot every time! As delicious as it is, it’s usually pretty challenging to actually go back for seconds because it’s so very filling. This protein packed soup is rich with ground beef, veggies, and rice, all of which are great for nourishing your body and keeping you nice and full!
How to Make It
Stuffed Pepper Soup comes together in one pot in just about 30 minutes!
Cook the ground beef. Heat the olive oil in a large stock pot or dutch oven over medium high heat. Add the ground beef to the pot. Cook the beef until browned, breaking up into smaller pieces with a wooden spoon, and no longer pink; approximately 5-7 minutes. Using a slotted spoon, transfer the beef to a bowl and keep warm. Pour off all but 2 tablespoons of the fat and return the pot to the heat.
Cook the veggies. Add the onions and cook for 2-3 minutes or until beginning to soften. Stir in the garlic and cook for 1 minute longer. Stir in the butter and add the peppers, toss to combine. Cook the peppers until beginning to soften, approximately 3-4 minutes.
Add remaining ingredients. Add the tomatoes, vinegar, brown sugar, rice, Worcestershire sauce and beef stock. Bring the soup to a boil then turn the heat to low. Add the beef back to the pot and simmer for 20 minutes until rice is tender.
Enjoy! Season with salt and pepper, to taste. Serve immediately.
Variations to Try
- Change the protein. Not a ground beef fan? No problem! You can swap it for ground turkey or chicken, or even a plant based alternative. Keep in mind that you may need more butter if you don’t use ground beef, as you won’t have as much rendered fat.
- Make it cheesy. Feel free to add a sprinkle of mozzarella on top for a gooey, cheesy addition.
- Heat it up. If you’re craving a little spice, add some crushed red pepper flakes to the pan when you sauté the veggies. Remember though, you can always add more but you can’t take it out once it’s stirred in. A little goes a long way!
How long will Stuffed Pepper Soup stay fresh?
In an airtight container in the fridge, any leftover soup you have will stay fresh for about 3-4 days. It reheats pretty well in the microwave!
Check out more of my favorite filling soup recipes!
- Slow Cooker Split Pea Soup with Ham
- Creamy Chicken Noodle Soup
- Lasagna Soup
- Homemade Vegetable Beef Soup
For more easy dinner recipes, follow us on Instagram and Facebook!
Get the Recipe: Stuffed Pepper Soup
Ingredients
- 1 tablespoon olive oil
- 2 pounds lean ground beef
- 1 cup diced onion
- 1 garlic clove, minced
- 3 tablespoons butter
- 2 Red Bell Pepper, seeded and chopped
- 2 Orange Bell Peppers, seeded and chopped
- 14.5 ounce can diced tomatoes
- 28 ounce can crushed tomatoes
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 1/2 cup uncooked rice
- 1 tablespoon Worcestershire sauce
- 32 ounces beef stock
- Kosher salt and black pepper, to taste
Equipment
- stockpot
Instructions
- Heat the olive oil in a large stock pot or dutch oven over medium high heat.
- Add the ground beef to the pot. Cook the beef until browned, breaking up into smaller pieces with a wooden spoon, and no longer pink; approximately 5-7 minutes.
- Using a slotted spoon, transfer the beef to a bowl and keep warm. Pour off all but 2 tablespoons of the fat and return the pot to the heat.
- Add the onions and cook for 2-3 minutes or until beginning to soften. Stir in the garlic and cook for 1 minute longer.
- Stir in the butter and add the peppers, toss to combine.
- Cook the peppers until beginning to soften, approximately 3-4 minutes.
- Add the tomatoes, vinegar, brown sugar, rice, Worcestershire sauce and beef stock. Bring the soup to a boil then turn the heat to low.
- Add the beef back to the pot and simmer for 20 minutes until rice is tender.
- Season with salt and pepper, to taste.
- Serve immediately.