5 from 201 votes
Stuffed Pepper Soup
Stuffed Pepper Soup features browned ground beef, diced onions and bell peppers simmered with garlic, Italian seasoning, tomatoes, and beef broth, finished by stirring in cooked rice and fresh parsley. The soup captures the flavors and ingredients of stuffed peppers in a comforting, hearty liquid form, with a balance of savory, herbal, and slightly spicy notes.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
6
servings
Course:
Main Course, Soup
Ingredients
- 1 tablespoon canola oil
- 1 pound ground beef lean
- 1 onion diced, medium sweet
- 1 red bell pepper diced
- 1 green bell pepper diced
- 4 cloves garlic minced
- 1 ½ teaspoons Italian seasoning
- ¼ teaspoon red pepper flakes crushed
- 2 (14.5-ounce) cans diced tomatoes
- 1 (8-ounce) can tomato sauce
- 3 cups beef broth
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 cups white rice cooked
- 2 tablespoons parsley chopped fresh leaves
Instructions
- Heat canola oil in a large stockpot or Dutch oven over medium heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat and set aside.
- Add onion and bell peppers. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in garlic, Italian seasoning and red pepper flakes until fragrant, about 1 minute.
- Stir in diced tomatoes, tomato sauce, beef broth and ground beef; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until flavors have blended, about 15-20 minutes.
- Stir in rice and parsley until heated through, about 1-2 minutes.
- Serve immediately.
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