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5.0 from 201 votes

Stuffed Pepper Soup

A super easy, fast, budget-friendly one pot dinner! So hearty and so so cozy with ground beef, rice and bell peppers.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 6 servings
Course: Main Course , Soup

Ingredients

  • 1 tablespoon canola oil
  • 1 pound lean ground beef
  • 1 medium sweet onion diced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 4 cloves garlic minced
  • 1 ½ teaspoons Italian seasoning
  • ¼ teaspoon crushed red pepper flakes
  • 2 (14.5-ounce) cans diced tomatoes
  • 1 (8-ounce) can tomato sauce
  • 3 cups beef broth
  • Kosher salt and freshly ground black pepper to taste
  • 2 cups cooked white rice
  • 2 tablespoons chopped fresh parsley leaves

Instructions

    Cup of Yum
  1. 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.
  2. Add onion and bell peppers. Cook, stirring occasionally, until tender, about 3-4 minutes.
  3. Stir in garlic, Italian seasoning and red pepper flakes until fragrant, about 1 minute.
  4. 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.
  5. Stir in rice and parsley until heated through, about 1-2 minutes.
  6. Serve immediately.