Stuffed Pepper Soup

Stuffed pepper soup is everything you love about the classic dish, but so much simpler. All the flavors of tender peppers, hearty rice, and savory beef come together in one cozy pot. It’s comforting enough for a chilly evening, but light enough to enjoy any time of year. I like to serve it with a little crusty bread for dipping — it’s truly the best kind of weeknight dinner.

Prep Time:	Cook Time:
10 mins	35 mins
Total Time:	Serves:
45 mins	6 - 8

Ingredients

• 1 tablespoon olive oil

• 1 lb ground beef, 450g, or turkey, chicken, or plant-based alternative

• 1 small onion, diced

• 3 cloves garlic, minced, or 1 teaspoon garlic powder if preferred

• 1-3 medium bell peppers, diced, any color

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• 1/2 teaspoon paprika

• salt and pepper, to taste

• 1 can diced tomatoes, with juice, 14 oz

• 1 can tomato sauce, 14 oz

• 4 cups beef or vegetable broth

• 3/4 cup uncooked rice, white, brown, or jasmine

• 1–2 teaspoons Worcestershire sauce and/or a splash of red wine for depth, optional

• fresh parsley or basil, for serving

• shredded cheese for topping, optional

Instructions

1. In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and cook for 2–3 minutes until softened. Add garlic and cook 30 seconds more.

   
   

2. Add ground beef and cook until browned and fully cooked, breaking it apart with a spoon. Drain excess fat if needed.

   
   

3. Stir in diced bell peppers, oregano, basil, paprika, salt, and pepper. Cook for 5 minutes until the peppers begin to soften.

   
   

4. Pour in diced tomatoes, tomato sauce, broth, and uncooked rice. Stir well. Add Worcestershire or red wine if using.

   
   

5. Bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, or until rice is tender and the soup is thickened.

   
   

6. Taste and adjust seasoning if needed. If it thickens too much, stir in extra broth or water.

   
   

7. Ladle into bowls and top with chopped parsley, a sprinkle of cheese, or a dollop of sour cream.