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Stuffed Pepper Soup

With tender ground beef, perfectly cooked rice, bell peppers, and a tomato base, this delicious chunky Stuffed Pepper Soup is what you get when you take yummy traditional stuffed peppers and transform them into a soup! It’s a simple one-pot recipe that is perfect for a cold winter night any day of the week!

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 8
Calories: 198 kcal
Course: Soup , Lunch , Dinner
Cuisine: American

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter unsalted
  • 1 pound ground beef
  • 1 large onion chopped
  • 1 medium carrot chopped
  • 2 stalks celery chopped
  • 1 medium green bell pepper chopped
  • 1 medium red bell pepper chopped
  • 3 cloves garlic minced
  • 1 tablespoon tomato paste
  • ¾ cup long grain rice uncooked
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • salt and pepper to taste
  • 1 cube beef bouillon
  • 6 cups beef broth low sodium
  • 28 ounces diced tomatoes 1 can
  • Parmesan Cheese grated, for serving

Instructions

    Cup of Yum
  1. In a large Dutch oven add the olive oil and butter and melt over medium heat. Add the ground beef and cook for about 3-5 minutes until the meat is browned, breaking it up as you cook.
  2. Stir in the onion, carrots, celery, and bell peppers to the pot and cook for another 3 minutes until the onion softens. Add the garlic and cook for another 30 seconds until aromatic.
  3. Stir in the tomato paste and then the rice. Add in the dried oregano, basil, salt, pepper and beef bouillon. Pour in the beef broth, diced tomatoes and stir. Bring to a boil then reduce heat to simmer and cook for 30 minutes, stirring occasionally. The soup will thicken as the rice cooks.
  4. Taste for seasoning and adjust as necessary with salt and pepper. If the soup is too thick, add more broth as necessary.
  5. Ladle into bowls and serve with grated Parmesan cheese.

Notes

  • Make sure you cook the meat well and break it up as it cooks so that it browns evenly. This will lead to a more flavorful soup with a better texture too. 
  • Soup reduces as it simmers. If you add extra salt too early on in the cooking process there is a good chance you will end up with oversalted soup.
  • First, omit the butter and Parmesan cheese. Then replace the meat with a vegan ground beef option or lentils and use vegetable broth. All the remaining ingredients are already plant based.
  • Leftover stuffed pepper soup will keep in the
  • or in the
  • in an airtight container.
  • Brown the meat well. Make sure you cook the meat well and break it up as it cooks so that it browns evenly. This will lead to a more flavorful soup with a better texture too. 
  • Season at the very end. Soup reduces as it simmers. If you add extra salt too early on in the cooking process there is a good chance you will end up with oversalted soup.
  • Make it plant based. First, omit the butter and Parmesan cheese. Then replace the meat with a vegan ground beef option or lentils and use vegetable broth. All the remaining ingredients are already plant based.
  • Leftover stuffed pepper soup will keep in the fridge for up to 5 days or in the freezer for up to 3 months in an airtight container.

Nutrition Information

Serving 1serving Calories 198kcal (10%) Carbohydrates 13g (4%) Protein 16g (32%) Fat 9g (14%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 0.4g Cholesterol 41mg (14%) Sodium 543mg (23%) Potassium 898mg (26%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 2033IU (41%) Vitamin C 43mg (48%) Calcium 59mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 198

% Daily Value*

Serving 1serving
Calories 198kcal 10%
Carbohydrates 13g 4%
Protein 16g 32%
Fat 9g 14%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 0.4g 20%
Cholesterol 41mg 14%
Sodium 543mg 23%
Potassium 898mg 19%
Fiber 2g 8%
Sugar 5g 10%
Vitamin A 2033IU 41%
Vitamin C 43mg 48%
Calcium 59mg 6%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.