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–+ servings

Stuffed Pepper Soup

A hearty and comforting stuffed pepper soup with ground beef, rice, and tomatoes that tastes just like classic stuffed peppers in an easy one-pot meal.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Soup
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 pound ground sirloin
  • 1 medium onion diced
  • 2 green bell peppers seeded and chopped
  • 2 cloves garlic minced
  • 1 28-oz can diced tomatoes, undrained
  • 1 15-oz can tomato sauce
  • 4 cups beef broth
  • ½ cup uncooked long-grain white rice
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • Pinch of sugar optional
  • Fresh chopped parsley for garnish

Method
 

  1. In a large Dutch oven over medium heat, cook the ground sirloin until no longer pink, breaking it up with a spoon. Drain excess fat.
  2. Add the onion, green bell peppers, and garlic to the pot and cook for 3–4 minutes until softened.
  3. Stir in the diced tomatoes (with juice), tomato sauce, and beef broth.
  4. Mix in the rice, salt, pepper, oregano, basil, and optional sugar.
  5. Bring the soup to a boil, then reduce heat. Cover and simmer for 30 minutes, or until the rice is tender.
  6. Taste and adjust seasoning. Ladle into bowls and sprinkle with fresh parsley. Optionally, top with shredded cheese or a dollop of sour cream.
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